Bacon-wrapped jalapeño popper stuffed chicken

Roast the jalapeños.

Seal the roasted chiles in a Ziploc bag to sweat 10 minutes.

Mix the cream cheese with bacon pieces, Mexican-style blend cheese to taste and a little black pepper; set aside.

Peel the jalapeños, remove the stems, cut in half and remove the seeds; fill each half fully with the cream cheese stuffing.

Cut each chicken breast in half, cover with plastic wrap and pound as thin as possible.

Season both sides with all-purpose seasoning (or salt and pepper, light on salt), a little paprika and black pepper, pressing it in.

Lay a stuffed jalapeño face down on the chicken and roll it up; wrap with two bacon strips, going to the edge, and tuck in the end.

Preheat the air fryer at 400 degrees for 10 minutes (or bake in the oven at 400 degrees for 55 minutes).

Air fry three at a time, turning once gently so the filling stays in.

Transfer to a plate, cover with foil and rest 5 minutes while the rest cook.

Serve with sides such as green spaghetti and vegetables.