Ernie’s Chicken Cordon DBQ

This weeks recipe features Ernie Rupp’s take on Chicken Cordon Bleu. Check it out and enjoy! And as always be sure to keep an eye on our recipe section for more great recipes!

Chicken Cordon DBQ

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Serves	6
Prep time	30 minutes
Cook time	1 hour, 15 minutes
Total time	1 hour, 45 minutes
Allergy	Egg, Wheat
Meal type	Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Child Friendly, Serve Hot

In Kansas City, my family and I go to a local resurant that serves this incredible appetizer called Royal Blue Balls. They are breaded deep fried chicken balls stuffed with ham and swiss cheese (mini chicken cordon blue). My youngest son likes them so much he has a whole appetizer for his dinner. I wanted to make a version at home that was not deep fried but still had the great flavor that we enjoy at the resurant. This is my BBQ version of Royal Blue Balls. I hope you enjoy it.

Ingredients

1lb ground chcken breast
1/4lb ham (finely chopped)
3/4 cups swiss cheese (shredded)
1/2 cup bread crumbs
1 large egg
1 heaped teaspoon Draper's AP Rub
6 pieces thick sliced bacon (cut in half for 12 pieces)

Directions

Step 1
Combine all ingredients in a large mixing bowl and mix well
Step 2
Mold mixture into golf ball sized balls (makes approximately 12 meat balls)
Step 3
Cut the bacon pieces in half
Step 4
Wrap the bacon around the meat ball and hold in place with a tooth pick
Step 5
Foil a cookie sheet and spray with cooking spray. Then place the meat balls on the sheet.
Step 6
Place in smoker on 250 degrees for the first 45 minutes then increase temp to 350 degrees until chicken is done (165 degrees and bacon is cooked). You may also cook in the oven if you do not want smoke flavor. Cook at 350 degrees until chicken is done and bacon is cooked,
Step 7
Remove meatballs from cooker and rest for 5-10 minutes. Serve with DBQ Smokin Sauce and ranch dressing.