Jalapeño Popper Chicken Bombs (Print Version)
# Ingredients:
→ Stuffed Jalapeños
01 -
10 jalapeños, ends removed and sliced lengthwise, seeds removed
02 -
1 pound hot Italian sausage
03 -
6 ounces cream cheese
04 -
1 ½ cups sharp cheddar cheese
05 -
1/3 cup sliced green onions
→ Chicken Wrap
06 -
10 thin boneless skinless chicken breasts
07 -
2 tablespoons Slap Ya Mama seasoning
08 -
1 tablespoon black pepper
09 -
3 (12-ounce) packages bacon
10 -
Toothpicks, for securing
→ For Finishing
11 -
BBQ sauce, for brushing
# Instructions:
01 -
Set your smoker to 250°F (120°C) and allow it to come to temperature.
02 -
In a mixing bowl, combine sausage, cream cheese, cheddar, and green onions until fully mixed.
03 -
Fill each cored jalapeño with the sausage mixture, packing it in evenly.
04 -
Lay out the chicken breasts and season both sides with Cajun seasoning and black pepper. Place a stuffed jalapeño on each piece and roll tightly.
05 -
Wrap one strip of bacon around the ends to hold the stuffing, then wrap 2–3 additional strips to cover the chicken fully. Use toothpicks to secure if needed.
06 -
Place each bacon-wrapped chicken roll directly on the smoker grates. Smoke for 2 hours, then flip and cook for an additional 1½ to 2 hours.
07 -
Brush each chicken bomb with BBQ sauce and smoke for another 20–30 minutes, or until the internal temperature reaches 165°F (74°C).
08 -
Remove from smoker, let rest briefly, and serve hot with your favorite sides.
# Notes:
01 -
You can prep the stuffed jalapeños ahead and keep them in the fridge until ready to smoke.
02 -
Make sure the chicken is thin enough to roll—if needed, pound with a mallet.
03 -
You can substitute mild sausage if you prefer less heat.