Description
Juicy chicken breasts stuffed with a creamy jalapeno popper filling, wrapped in bacon, and smoked to perfection.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapenos, diced (seeds removed for milder heat)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 8 slices bacon
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat smoker to 250°F (120°C).
- In a bowl, mix cream cheese, cheddar cheese, diced jalapenos, garlic powder, smoked paprika, salt, and pepper.
- Cut a pocket into each chicken breast and stuff generously with the jalapeno popper mixture.
- Wrap each chicken breast with 2 slices of bacon, securing with toothpicks if needed.
- Brush the outside of each chicken bomb with olive oil and season lightly with salt and pepper.
- Place chicken bombs on the smoker and cook for 1.5-2 hours, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste.