- Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4-6 jalapeños, seeded and diced
- 1/2 cup cooked bacon, crumbled
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 package of crescent roll dough
- BBQ sauce (for brushing, optional)
Directions:
- Preheat your smoker to 375°F (190°C).
- In a mixing bowl, combine the cream cheese, cheddar cheese, diced jalapeños, crumbled bacon, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
- Cut each chicken breast in half horizontally, creating a pocket. Stuff each pocket with the jalapeño popper filling and press to seal.
- Roll out the crescent dough and wrap each stuffed chicken breast securely, pinching the seams to seal.
- Place the wrapped chicken bombs in the smoker and cook for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- If desired, brush with BBQ sauce during the last 5 minutes of cooking for added flavor.
- Remove from the smoker and let rest for a few minutes before slicing. Serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 6 servings
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