This recipe for Smoked Jalapeño Popper Chicken Bombs packs a flavorful punch, combining spicy jalapeños, creamy and cheesy filling, and smoky bacon-wrapped chicken. It’s perfect for an adventurous cookout or a special weekend meal.
Ingredients
- 10 thin boneless skinless chicken breasts
- 1 pound hot Italian sausage
- 6 ounces cream cheese
- 1 ½ cups sharp cheddar cheese, shredded
- ⅓ cup green onions, sliced
- 10 jalapeños
- 36 ounces bacon (3 packs)
- 2 tablespoons Slap Ya Mama Seasoning
- 1 tablespoon black pepper
- BBQ sauce, for brushing
Instructions
Prepare the Filling:
- Mix the hot Italian sausage, cream cheese, sharp cheddar cheese, and green onions in a bowl until they’re well combined. This will be the stuffing for the jalapeños.
Prepare the Jalapeños:
- Cut off the tops and slice the jalapeños in half lengthwise. Remove the seeds and membranes if you prefer less heat. Stuff each half with the cheese and sausage mixture, making sure it’s packed tightly.
Prepare the Chicken:
- Lay out the chicken breasts on a clean surface. Place a stuffed jalapeño half on each chicken breast. Roll the chicken around the jalapeño and secure it with toothpicks to keep everything inside.
Wrap with Bacon:
- Wrap each chicken roll with bacon slices, covering the entire surface. Use 2-3 slices per roll, depending on the size of your chicken breasts. The bacon adds flavor and keeps the chicken moist during smoking.
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