Jalapeno Chicken Bombs (Print)

Tender chicken breasts stuffed with jalapenos, cheese, and sausage, wrapped in bacon and smoked with a tangy BBQ glaze.

# Ingredients:

→ Protein

01 - 10 thin boneless skinless chicken breasts
02 - 450g hot Italian sausage
03 - 1kg bacon (approximately 3 packs)

→ Cheese & Dairy

04 - 170g cream cheese
05 - 375g sharp cheddar cheese, shredded

→ Vegetables

06 - 10 jalapeño peppers
07 - 80g green onions, sliced

→ Seasonings & Sauces

08 - 2 tablespoons Cajun seasoning
09 - 1 tablespoon black pepper
10 - BBQ sauce for brushing

# Directions:

01 - Preheat smoker to 120°C (250°F) to develop rich smoky flavor.
02 - In a mixing bowl, thoroughly combine hot Italian sausage, cream cheese, shredded cheddar, and sliced green onions until well incorporated.
03 - Trim jalapeño ends, slice lengthwise, and carefully remove seeds and membranes to moderate heat level.
04 - Fill each jalapeño half with a generous portion of the sausage and cheese mixture.
05 - Arrange chicken breasts on a parchment-lined sheet and season both sides evenly with Cajun seasoning and black pepper.
06 - Place one stuffed jalapeño half on each chicken breast and roll tightly to enclose the filling.
07 - Wrap each rolled chicken breast with bacon strips, securing with toothpicks as needed.
08 - Transfer prepared chicken bombs to smoker and cook for approximately 4 hours, turning halfway through for even cooking.
09 - During final 20-30 minutes of cooking, brush chicken bombs with BBQ sauce to create a caramelized glaze.
10 - Ensure internal temperature reaches 74°C (165°F) before removing from smoker and serving.

# Notes:

01 - For a milder version, soak jalapeños in ice water for 30 minutes before stuffing.
02 - These can be prepared up to 24 hours in advance and refrigerated before smoking.

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