Jalapeño Popper Chicken (Print Version)
# Ingredients:
01 -
4 large chicken breasts (pounded thin).
02 -
8 oz cream cheese (softened).
03 -
1 cup shredded cheddar cheese.
04 -
4-6 jalapeños (seeded and diced).
05 -
1 tsp garlic powder.
06 -
½ tsp onion powder.
07 -
½ tsp smoked paprika.
08 -
Salt and pepper (to taste).
09 -
12 slices bacon.
10 -
BBQ sauce (for glazing).
# Instructions:
01 -
In a medium bowl, mix together the cream cheese, shredded cheddar, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined to form the filling.
02 -
Flatten each chicken breast by pounding it to an even thickness.
03 -
Spoon the creamy jalapeño filling onto the center of each chicken breast.
04 -
Roll the chicken breasts tightly around the filling, securing with toothpicks if needed.
05 -
Wrap each chicken roll with 2-3 slices of bacon, ensuring the entire chicken is covered and the filling stays inside.
06 -
Preheat your smoker to 275°F (135°C).
07 -
Place the bacon-wrapped chicken rolls on the smoker and smoke for 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C) and the bacon is crispy.
08 -
In the final 15 minutes of smoking, brush the rolls with BBQ sauce for a flavorful glaze.
09 -
Remove from the smoker, let rest for a few minutes, slice, and serve hot.
# Notes:
01 -
These smoked chicken bombs are a flavor explosion, combining spicy jalapeños, creamy cheese, crispy bacon, and a hint of smokiness. Perfect for BBQs or as a crowd-pleasing appetizer.