Smoked Jalapeño Popper Chicken Bombs
Ingredients:
4 boneless, skinless chicken breasts
4-6 jalapeño peppers (seeded and halved)
8 oz cream cheese (softened)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
12 slices of bacon
Toothpicks (optional)
Salt and pepper to taste
BBQ sauce (optional)
Directions:
Prepare the Jalapeño Stuffing:
In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
Stuff each jalapeño half with the cream cheese mixture.
Prepare the Chicken:
Lay each chicken breast flat and use a sharp knife to cut a pocket in the center of each breast.
Season the chicken breasts with salt, pepper, and a pinch of smoked paprika.
Stuff the Chicken:
Place one or two stuffed jalapeño halves inside the pocket of each chicken breast.
Carefully wrap each chicken breast with 2-3 slices of bacon, securing with toothpicks if necessary.
Smoke the Chicken:
Preheat your smoker to 250°F (120°C).
Place the bacon-wrapped chicken bombs onto the smoker and cook for about 2-2.5 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the bacon is crispy.
If desired, brush the chicken with BBQ sauce during the last 30 minutes of smoking for added flavor.
Serve:
Remove from the smoker, let the chicken rest for a few minutes, and then slice into the deliciously smoked jalapeño popper chicken bombs!
Prep Time: 20 minutes | Cook Time: 2-2.5 hours | Total Time: 2.5-3 hours
Kcal: Approx. 400-500 per bomb | Servings: 4 servings