I'm a big fan of Mexican food, and have been for as long as I can remember: An Introduction

When I was just 8 years old, my best friend and I would walk about an hour from our homes to the closest Mexican restaurant we knew of, El Rodeo any time we happened to have saved enough money to afford a bowl of cheese dip, the buffet if it were the right time of day, or Fajita Nachos if we happened to have a little extra cash that day.

This tradition between my best friend and I lasted all through high-school even after I had moved far away. Anytime I had a chance I'd drive by his house, pick him up, and we'd enjoy a meal together at reliable El Rodeo. Even into adulthood, the two of us both now living in different countries, if either of us happens to travel near old reliable, we make a point to stop and have a meal or two while we're in town.

Mexican food also impacted me in another way.

You see, I named 2 of my daughters after a popular video game series called Final Fantasy. How I was originally introduced to this game series, humorously enough, ties back to Mexican Food.

My parents one day took me and my siblings out to another Mexican restaurant and having had a few too many margaritas decided that we should all walk over to the mall to waste some time in order to make sure they were safe to drive us home when the time came.

While we were in the mall, we made our way to a store that sold gaming platforms and our parents decided that we had been behaved and decided to buy a console and 1 game for my brother and I. I, wanting to get the most out of this, saw a game that appeared to have multiple discs, not just the 1 that most games had. This to me as a child, meant it was worth more, and better. I WAS RIGHT!

It turns out this game was Final Fantasy VII, a game that taught me more than I learned in school for years. My daughters names are Aerith from Final Fantasy VII, and Yuna from Final Fantasy X.

So you see, Mexican food to me is not just a taste pallet (as delicious as it may be), it's good memories, happiness, and a reminder of when I smiled at the simplest things, like a 4 year old day-dreaming about candy.

Introducing Mexican Food To My Wife

When I first introduced Mexican food to my wife, on a level she had never before experienced, she seemed to love it! I was so thrilled and ended up making different Mexican dishes for lunch and dinner nearly every day for over a month. That was a mistake...

You see, as much as she had enjoyed it initially, I seem to have overwhelmed her taste pallet with Cumin, Chili Powder, Spanish Paprika, etc. Ever since then, she hates for me to cook anything with Cumin which is a big shame considering at least 80% of my favorite Mexican dishes use Cumin as one of the primary spices. It was time to do some fusion, and bring Cumin back onto the table!

Introducing: BACON BLANKET FAJITA CHICKEN

As I tried to think of dishes that may allow me to fuse this taste pallet back into our regular meal schedule I started to think of other dishes and ingredients my wife loved. Bacon was one for sure, I mean who doesn't love bacon? Only crazy people!

From there, the recipe began to take shape, and I'm so glad that it did. This meal gave me multiple orgasms in my mouth! In fact, I kept eating even well after I was full, just because I couldn't get enough of the flavor!

So enough about the back-story and how the recipe was invented, lets get down to the Ingredients and Preparation so you can enjoy this amazing meal as much as my family and I did. I apologize in advance as I am no food photographer and took these pictures as I cooked, so the quality may leave much to be desired, but I hope they convey at least 1/10th the reality of how delicious this meal really is!

Ingredients : What You'll Need.

• 10 Slices of Bacon
• 5 Boneless Chicken Breasts
• 1/4 Cup Pepperjack Cheese (shredded)
• 1/4 Cup Cheddar Cheese (shredded)
• 1/4 Cup Cream Cheese
• 3 Red Bell Peppers
• 2 Green Bell Peppers
• 1 Large White Onion
• 2 Eggs
• 2 Cups of Flour
• 2 Cups of Breadcrumbs
• 4 Tablespoons of Cumin
• 2 Tablespoons of Chili Powder
• 2 Tablespoons of Spanish Paprika
• 3 Teaspoons of Garlic Powder
• 1 Teaspoon of Onion Powder
• 2 Teaspoons of Cayenne Pepper
• 2 Teaspoons of Ground Black Pepper
• 2 Tablespoons Butter
• Extra Virgin Olive Oil
• Vegetable Oil

Preparation

Pre-Pre-Prep

• Remove any skin from the chicken breasts if necessary and place them in a tupperware container for marinating.
• Mix 1 Tablespoon of Cumin, 1 Tablespoon of Chili Powder, 1 Teaspoon of Onion Powder, 1 Teaspoon of Garlic Powder, and 1/2 Tablespoon of Spanish Paprika, 1 Teaspoon Ground Black Pepper, 1 Teaspoon Cayenne, with enough Extra Virgin Olive Oil to coat all of the chicken in the container. Make sure that the mixture is thoroughly mixed and has completely saturated the chicken.
• Using a fork, stab the chicken breasts a few times at random and massage the spice/oil mixture into all of the chicken.
• Cover the container and put in the refrigerator to marinate for 4-12 hours. The longer you marinate the chicken, the more flavor it will have, so try to schedule enough time to allow for a good long marination.

Pre-Prep

After your chicken has marinated for nearly the desired length of time, you're ready for the Pre-Prep

• Dice the Onion
  

• Dice the Bell Peppers
  

• Shred the cheese if you did not purchase it pre-shredded and mix the Pepperjack, Cheddar, and Cream Cheese together in a bowl. Set the cheese aside.
  
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• Take the chicken out of the refrigerator and slice little pockets open in them to later stuff, try to make the pockets as deep as possible to get the most filling inside.
  

Time to Cook!

• Heat up a non-stick pan with 2 Tablespoons of Butter on Medium heat.
  

• Pour the bell peppers and onions into the pan and begin to heat them till the onions become somewhat translucent and the bell peppers being to soften.
  

• Add the remaining spices ALL OF THEM not used in the marinade to the vegetables.
  

• Mix the spices and the veggies together and keep cooking until the bell peppers are as soft as necessary and the onions are perfect. No water or oil is necessary, it'll blend perfectly with the butter you put in initially if you've kept the head on medium and not overcooked it.
  

• Once the vegetables are well cooked and blended with the spices, move them all (while still hot) into the same bowl as the cheese that you set aside earlier.
  

• Using a fork, or a non-stick spoon, mix the vegetable mixture with the three cheeses until it is well blended and as smooth as it'll get.
  

• Stuff the chicken you have previously sliced pockets into with the cheese and vegetable mixture. Get as much as possible in there without any falling out over the sides.
  
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• Wrap the stuffed chicken in 2 pieces of bacon each
  
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• Massage flour into the chicken/bacon wraps and cover the entire chicken on all sides.
  

• Brush the chicken with the 2 beaten eggs you prepared earlier. Use all of the egg, don't be shy.
  

• Roll the newly egged chicken in the breading, cover it as much as possible, re applying any left-over egg mixture
  
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• Pour enough of the vegetable oil into a pan to cover about 1/3 to 1/2 of the chicken at a time and heat the pan for about 5 minutes on medium heat.

• Place the breaded chicken into the pan and heat for approximately 6 minutes
  

• Pour any remaining stuffing into another pan and heat on Low Heat
  

• Flip the chicken and cook for another 7-8 minutes on medium to medium-low heat
  
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• Plate your chicken with any additional sides (for me it was a bit of white rice) and spoon some of the left-over filling over the top of the chicken. Cut open and enjoy absolute bliss in your mouth.
  
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The Wife (and family) reaction to the recipe

This blend of Bacon, breading, chicken Filet, and Fajita vegetable/cheese mixture really hit the spot for everybody! There were some that had leftovers, but they claimed it was only to be able to experience the ecstasy again the next morning, and they did to my jealousy!

I HOPE YOU ENJOYED & HAVE A DELICIOUS MEAL!

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