Every time I make these Smoked Jalapeño Popper Chicken Bombs, it takes me back to warm summer evenings spent with my family gathered around the backyard grill. The smell of smoky bacon combined with cheesy goodness makes my heart flutter. I remember the first time I made these; my grandkids couldn’t stop asking for more! It’s incredible how food can bring everyone together, create laughter, and fill the air with love. I know once you give this recipe a try, you’ll feel the same warmth and joy that comes from sharing a meal with loved ones.
How to make Smoked Jalapeño Popper Chicken Bombs
Ingredients:
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10 thin boneless skinless chicken breasts: These are the perfect base for wrapping around all the goodness inside. You want them thin so everything cooks evenly.
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6 ounces cream cheese: Because how can we resist that creamy, dreamy texture? It adds richness and keeps everything moist.
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1 cup sliced green onions: These bring a delightful crunch and sweetness. They really brighten up the dish.
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1 pound hot Italian sausage: This is where the flavor party begins! You can even swap it for mild if you’re not a fan of too much spice.
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10 jalapeños: The star of the show! These little guys provide that expected kick, but they’re mellowed out once they’re stuffed.
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36 ounces of bacon (3 packs): Crisping up the bacon adds a smoky flavor that elevates everything. You can never have too much bacon in my opinion!
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2 tablespoons Slap Ya Mama Seasoning: This seasoning adds a punch. If you can’t find it, any Cajun seasoning will do!
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1 tablespoon black pepper: Just to sprinkle a bit of spice and kick.
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1 cup sharp cheddar cheese: Melty cheese makes everything better, doesn’t it? It adds that gorgeous gooeyness that we all crave.
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BBQ sauce for brushing: This gives it that final touch of sweetness and tang.
When I make this dish, I just know that it’s going to be a crowd-pleaser.
Cooking Steps
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Preheat your smoker: The first step is to preheat your smoker to 250°F. Trust me, this is key for getting that beautiful smoky flavor! While it warms up, there’s plenty of prep to do.
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Mix the filling: In a large mixing bowl, combine the hot Italian sausage, cream cheese, sharp cheddar cheese, and sliced green onions. Make sure to mix well until everything is creamy and fully combined. I find that using my hands works wonders here!
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Prepare the jalapeños: Grab your jalapeños and cut off the tops. Slice them in half lengthwise, then scoop out those seeds. If you’re worried about them being too spicy, you can remove more of the inner white part. Stuff each half generously with the sausage mixture. Don’t be shy, heap it on!
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Prep the chicken: On a baking sheet lined with parchment paper, lay out the chicken breasts. Start seasoning them generously with Slap Ya Mama seasoning and a good sprinkle of black pepper. This is where the flavor starts to build!
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Assemble your bombs: Now for the fun part! Take a stuffed jalapeño and place it on top of each chicken breast. Roll the chicken around the jalapeño tightly, keeping that delicious filling inside. Use a strip of bacon to wrap around the chicken, securing everything with toothpicks if needed. I always do a little happy dance at this stage because it looks so cute!
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Smoking time: Place these chicken bombs on the smoker grill grates. Let them smoke for about 4 hours, flipping them halfway through. This is where the magic happens as the flavors meld and everything gets a lovely smokiness.
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Brush with BBQ sauce: After 4 hours, brush the chicken bombs with BBQ sauce. Allow them to cook for an additional 20-30 minutes until they reach an internal temperature of 165°F. The aroma is simply mouthwatering!
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Rest and serve: Once they’re done, take them out and let them rest for a few minutes. This step allows the juices to settle. When you serve them hot and fresh, just wait for the oohs and aahs around the table!
Why I Love Making This Dish
There’s something truly special about serving these Smoked Jalapeño Popper Chicken Bombs. They’ve become a symbol of warmth and togetherness in my family, especially during our summer get-togethers. Everyone gathers around, excitement buzzing in the air. The kids can’t help but sneak bites before I’ve even set the table. They always ask, “Grandma, can we make these again?” And you know what? I love hearing that!
What You’ll Need
You’ll need a smoker for this dish, of course. If you don’t have one, I highly recommend investing—there are so many amazing flavors you can create. You can also use a grill with indirect heat, but nothing quite beats the flavor from a smoker.
Step-by-Step Guide
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First, preheat your smoker to 250°F.
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In a mixing bowl, add the sausage, cream cheese, cheddar, and green onions. Mix well, getting your hands in there if you need to!
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Cut the tops off the jalapeños and slice them in half, scraping out the seeds.
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Stuff each jalapeño half with the delicious sausage mixture.
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Lay out the chicken breasts, season generously with Slap Ya Mama and black pepper.
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Roll each chicken breast around a stuffed jalapeño and secure with bacon.
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Smoke on the grill for 4 hours, flipping halfway through.
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Brush with BBQ sauce and cook until they hit the right temperature, about 20-30 minutes more.
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Let rest a few minutes before serving.
Tips for Perfect Results
- For crispy bacon, make sure it’s nice and thin. The thicker cuts can cook unevenly.
- Don’t skip the resting step. This ensures your flavorful juices don’t run out when you slice into it!
- Feel free to add in some extra spices or even cheese to the sausage mixture for that extra bite.
Serving Suggestions and Sides
These bombs pair beautifully with a fresh garden salad or some creamy coleslaw. The crispy, smoky chicken goes wonderfully with a cool dip, like ranch or blue cheese dressing. You can also serve them alongside fresh corn on the cob. It’s all about creating a hearty spread that feeds not just the tummy but also the soul.
Leftovers
If you manage to have any leftovers, store them in an airtight container in the refrigerator. They should last you about 3-4 days. When you’re ready for round two, you can heat them in the oven at 350°F for about 15-20 minutes. You want them to be warmed through but not dried out.
FAQ Section
Can I use boneless chicken? You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
Can I prepare these in advance? Absolutely! You can assemble the bombs a day ahead, just cover them and pop them in the fridge until you’re ready to smoke them.
What if I don’t have a smoker? If you don’t have a smoker, no worries! You can make these on the grill. Just set it up for indirect cooking and follow the same steps.
Can I freeze these? Yes! You can freeze the assembled bombs. Just make sure to wrap them tightly in plastic before placing them in a freezer bag. Thaw overnight in the fridge before cooking.
How many do you recommend serving? I recommend planning for about 2 per person, depending on their appetite. These bombs are filling, thanks to the cheese, sausage, and chicken!
This dish has become a go-to in my kitchen, and I can’t wait for you to try it. I just know that you and your family will fall in love with these Smoked Jalapeño Popper Chicken Bombs just like we did! The flavors are incredible, the experience is heartwarming, and I promise your family will be asking for seconds! Let me know how it turns out, and I can’t wait to hear your stories about sharing this yummy goodness with your loved ones. Enjoy!