Chicken Cordon Jack

[Tim Campbell]

Tried a riff on cordon bleu on the Genny last night. Simple to make, eats really well. Will definitely do these again.

Main players. That's Tillamook pepper jack, ham, basil, and some "Pardon me. Do you have any Grey Poupon". Bell's Two Hearted Ale.


Roll 'em if you got 'em! On the grill. Pardon the lack of cleanliness on the side table.


Paired these with some lovely little yellow taters. Rosemary, tarragon, onions, spogos.


Funky temp setup actually worked.


Plated on some arugula, good to go.


This was really, really good. Fast and easy, too. Would've liked a bit more browning on the chicken, and I had a bit of cheese loss during the cook (mostly negligible). Otherwise, highly recommend this one. Thanks for looking and have a great weekend, folks!
Tim

 

[Pat G]

That looks great Tim, definitely going to be giving this recipe a try. I don't think there is a chef out there that doesn't encounter some cheese loss when making dishes like this. Thanks for sharing.

 

[Tony-Chicago]

How long and direct?

 

[Tim Campbell]

How long and direct?

Whole cook took about an hour. Went direct for about half that time, then moved to the middle (off) burner. I actually did the taters first, until they were about half done, then moved them to the right side and killed the middle burner.

 

[JimK]

Looks great, and I like the beer pairing too.

 

[Jeff Boudman]

That does look good!