Smoked Jalapeño Popper Chicken Bombs

Smoked Jalapeño Popper Chicken Bombs are a tantalizing combination of savory, spicy, creamy, and smoky flavors, perfect for any barbecue, party, or family gathering. This dish takes the beloved jalapeño popper to new heights by enveloping it in tender chicken breasts and wrapping it all up in crispy bacon, smoked to perfection. The result is a mouthwatering culinary experience that will leave your taste buds dancing.

I remember the first time I made these chicken bombs for a summer barbecue. The excitement was palpable as the enticing aroma of smoke and barbecue sauce wafted through the air. Friends and family gathered around the smoker, eager to taste these delicious creations. They were an instant hit, with everyone praising the blend of flavors and textures. Since then, these Smoked Jalapeño Popper Chicken Bombs have become a staple at our gatherings, always bringing joy and satisfaction.

INGREDIENTS:

Each ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. Here’s a closer look at what you’ll need:

1 pound hot Italian sausage: Adds a spicy and savory kick, complementing the creamy and cheesy filling.

6 ounces cream cheese: Provides a creamy base that binds the filling together.

1 ½ cups sharp cheddar cheese: Adds a robust, tangy flavor and melts beautifully.

⅓ cup sliced green onions: Brings a fresh, mild onion flavor that brightens the filling.

10 jalapeños: The star of the show, offering heat and crunch. These are stuffed with the cheese and sausage mixture.

36 ounces of bacon (3 packs): Wraps around the chicken bombs, adding richness and a smoky flavor as it crisps up.

2 tablespoons Slap Ya Mama Seasoning: A bold Cajun seasoning that enhances the overall flavor.

1 tablespoon black pepper: Adds a bit of extra spice.

BBQ sauce for brushing: Adds a sweet and tangy glaze that caramelizes during smoking.

DIRECTIONS:

Follow these detailed steps to create your own Smoked Jalapeño Popper Chicken Bombs:

Prepare the Filling:

In a mixing bowl, combine 1 pound of hot Italian sausage, 6 ounces of cream cheese, 1 ½ cups of sharp cheddar cheese, and ⅓ cup of sliced green onions. Mix thoroughly until well combined. This mixture will be the stuffing for your jalapeños.

Prepare the Jalapeños:

Cut the tops off of the 10 jalapeños and slice them in half lengthwise. Remove the seeds and membranes to reduce the heat, unless you prefer them extra spicy. Stuff each jalapeño half with the cheese and sausage mixture, pressing it in firmly.

Prepare the Chicken:

Lay out the 10 thin boneless skinless chicken breasts on a clean surface. Place a stuffed jalapeño half on each chicken breast. Roll the chicken around the jalapeño, securing it with toothpicks to keep the filling inside.

Wrap with Bacon:

Wrap each chicken roll with bacon slices, ensuring the entire surface is covered. Depending on the size of your chicken breasts, you may need 2-3 slices per roll. The bacon not only adds flavor but also helps keep the chicken moist during smoking.

Season the Chicken Bombs:

Sprinkle the wrapped chicken bombs with 2 tablespoons of Slap Ya Mama Seasoning and 1 tablespoon of black pepper. This adds an extra layer of flavor.

Preheat the Smoker:

Preheat your smoker to 250 degrees Fahrenheit. This low and slow cooking method allows the chicken to absorb the smoky flavors and cook evenly.

Smoke the Chicken Bombs:

Place the chicken bombs in the smoker, ensuring they are spaced out to allow smoke to circulate around them. Smoke for approximately 4 hours, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. This slow cooking process infuses the chicken with a deep smoky flavor …