Twisted Texas Chicken Diablos

• 2 lb chicken tenders
• 2/3 cup orange juice
• 1 1/2 tbsp dry steak seasoning
• 8 oz cream cheese
• 2/3 cup chopped Texas pecans
• 12 whole fresh jalapenoes
• 2 lb thin-sliced bacon
• 2 cup barbecue sauce

1. Preheat oven or grill to 350F.
2. Place chicken tenders in bowl, add orange juice and 1 tablespoon steak seasoning, stir and cover and set in fridge to marinate 1 or more hours but not overnight.
3. In seperate bowl, mix cream cheese, pecans and 1/2 tablespoon steak seasoning, blend well by hand and set aside.
4. When ready to assemble, wash and slice jalapenos in half lengthways, remove the seeds, then rinse again.
5. Fill jalapeno with cream cheese mixture, place slightly flatened chicken tender on top of filling, wrap with 1 slice of bacon, and secure with toothpicks so that bacon stays wrapped around jalapeno.
6. When finished, brush all finished jalapenos generously with BBQ sauce.
7. Bake or grill for 15 minutes at 350, baste with more sauce and continue for another 15 minutes or until chicken is done.
8. When finished cooking, baste one last time or use remaining sauce to serve.

chicken tenders, orange juice, cream cheese, pecans, fresh jalapenoes, thin, barbecue sauce

Taken from cookpad.com/us/recipes/331942-twisted-texas-chicken-diablos (may not work)