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
- Preheat smoker to 250°F using hickory or applewood chips.
- In a bowl, mix hot Italian sausage, cream cheese, shredded cheddar, and green onions until well combined.
- Cut jalapeños lengthwise, remove seeds, and stuff each half with the sausage-cheese mixture. Press halves back together.
- 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.
- Place chicken bombs on smoker grates and smoke for 4 hours, flipping halfway through.
- Brush with BBQ sauce during the last 20–30 minutes and continue smoking until internal temperature reaches 165°F and bacon is crisp.
- 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.