Smoked Jalapeño Popper Chicken Bombs (Print Version)
Jalapeños stuffed with cheese and sausage, wrapped in seasoned chicken and bacon, finished with smoky BBQ.
# Ingredients:
→ Meat and Poultry
01 -
4 thin-sliced boneless skinless chicken breasts
02 -
1 pound hot Italian sausage
03 -
12-16 slices standard-cut bacon
→ Dairy
04 -
8 ounces cream cheese, softened
05 -
1 cup sharp cheddar cheese, shredded
→ Vegetables and Aromatics
06 -
4-6 fresh jalapeños, halved and deseeded
07 -
4 green onions, chopped
→ Seasonings and Sauces
08 -
2 tablespoons Slap Ya Mama Cajun seasoning
09 -
1 teaspoon black pepper
10 -
1/2 cup barbecue sauce, for brushing
# Steps:
01 -
Preheat smoker to 250°F with hickory or applewood chips for optimal flavor.
02 -
Combine hot Italian sausage, softened cream cheese, shredded cheddar, and chopped green onions in a bowl, mixing until evenly blended.
03 -
Halve jalapeños lengthwise and remove seeds. Fill each half with the sausage-cheese mixture and press the halves back together.
04 -
Lay chicken breasts flat, season with Cajun seasoning and black pepper. Place a stuffed jalapeño in the center of each breast, roll tightly, and wrap with 3-4 bacon slices. Secure the rolls with toothpicks.
05 -
Arrange the prepared chicken bombs on smoker grates. Smoke at 250°F for 4 hours, turning once halfway through to ensure even cooking.
06 -
During the final 20-30 minutes, brush each chicken bomb with barbecue sauce and continue smoking until the internal temperature reaches 165°F and bacon is crispy.
07 -
Remove from the smoker and let rest for 5-10 minutes before slicing and serving.
# Notes:
01 -
Choosing thin-sliced chicken breasts ensures even cooking and easier rolling.
02 -
Wear gloves when handling jalapeños to avoid skin irritation.