Description
Delicious smoked chicken bombs stuffed with jalapeños and cream cheese, wrapped in bacon.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 jalapeños, halved and deseeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- 8 slices bacon
- BBQ sauce, for glazing (optional)
- Toothpicks or butcher’s twine
Instructions
- Prep the filling: In a small bowl, mix cream cheese, cheddar cheese, and garlic powder until well combined.
- Stuff the jalapeños: Fill each halved jalapeño with the cream cheese mixture.
- Prepare the chicken: Slice a pocket into each chicken breast (but don’t cut all the way through). Season with salt and pepper.
- Fill & wrap: Place one or two stuffed jalapeño halves inside each chicken breast. Wrap each stuffed breast with 2 slices of bacon, securing with toothpicks or twine.
- Smoke: Preheat smoker to 250–275°F (120–135°C). Place the chicken bombs on the smoker grates and cook for 1 to 1.5 hours, or until internal temperature reaches 165°F (74°C).
- Glaze (optional): In the last 10 minutes, brush with BBQ sauce if desired and let it caramelize slightly.
- Rest & serve: Let rest for 5 minutes before serving.
Notes
- Adjust jalapeño spiciness by leaving some seeds if desired.
- Experiment with different cheeses for varied flavors.
- Make sure to check the internal temperature of the chicken before serving.
- Prep Time: 25 minutes
- Cook Time: 1–1.5 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken bomb
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg