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Smoked Jalapeño Popper Chicken Bombs Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Smoker
  • Cuisine: BBQ

Description

A smoky, cheesy, spicy main dish where jalapeño popper flavors are stuffed into chicken breasts and wrapped in bacon, then slow-smoked to perfection.


Ingredients

  • 4 boneless skinless chicken breasts, thin-sliced
  • 1 pound hot Italian sausage
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 4 green onions, chopped
  • 4-6 jalapeños, halved and deseeded
  • 12-16 slices of standard-cut bacon
  • 2 tbsp Slap Ya Mama Cajun seasoning
  • 1 tsp black pepper
  • 1/2 cup BBQ sauce (for brushing)


Instructions

  1. Preheat smoker to 250°F using hickory or applewood chips.
  2. In a bowl, mix hot Italian sausage, cream cheese, shredded cheddar, and green onions until well combined.
  3. Cut jalapeños lengthwise, remove seeds, and stuff each half with the sausage-cheese mixture. Press halves back together.
  4. Lay out chicken breasts and season with Cajun seasoning and black pepper. Place a stuffed jalapeño in the center of each breast, roll up tightly, and wrap with 3-4 bacon slices. Secure with toothpicks.
  5. Place chicken bombs on smoker grates and smoke for 4 hours, flipping halfway through.
  6. Brush with BBQ sauce during the last 20–30 minutes and continue smoking until internal temperature reaches 165°F and bacon is crisp.
  7. Remove from smoker and let rest for 5-10 minutes before serving.

Notes

  • Use thin chicken breasts for easier rolling and even cooking.
  • To reduce heat, use sweet Italian sausage and remove all jalapeño seeds.
  • For variety, try different cheeses like pepper jack or smoked gouda.
  • Let rest before slicing to retain juices.
  • Can be baked at 375°F for 45–60 minutes if no smoker is available.