The Smoked Jalapeño Popper Chicken Bombs bring together smoky flavors, a creamy cheese filling, and the perfect kick of spice from fresh jalapeños. Wrapped in prosciutto or bacon, each bite is packed with irresistible flavor and texture.
- Ingredients:
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2-3 fresh jalapeños, sliced
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 slices of prosciutto or bacon strips (optional)
- 1 tablespoon olive oil (for drizzling)
Directions:
- Preheat your smoker to 225°F (107°C). If using a grill, prepare for indirect heat cooking.
- Butterfly each chicken breast by cutting horizontally to create a pocket, but don’t slice all the way through.
- In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, crumbled bacon, sliced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Stuff each chicken breast pocket with the cheese and jalapeño mixture, ensuring it’s packed in evenly.
- If desired, wrap each stuffed chicken breast with a slice of prosciutto or bacon to secure the filling and add extra flavor.
- Drizzle the chicken with olive oil and season with a little more salt and pepper.
- Place the stuffed chicken breasts on the smoker or grill, cooking for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove from heat and let rest for 5 minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45-60 minutes | Total Time: 1 hour |
Kcal: 380 kcal | Servings: 4 servings
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