Ingredients:
- 4 boneless, skinless chicken breasts
- 8 jalapeños, halved and deseeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 8 slices of bacon
- BBQ sauce for glazing
Directions:
- Preheat your smoker to 275°F (135°C).
- In a mixing bowl, combine the cream cheese, cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
- Butterfly each chicken breast by slicing it horizontally, but not all the way through, to create a pocket.
- Stuff each chicken breast with the cream cheese mixture and 2 jalapeño halves.
- Wrap each stuffed chicken breast with 2 slices of bacon, securing them with toothpicks.
- Place the chicken bombs on the smoker rack and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- During the last 15 minutes of smoking, brush the chicken bombs with BBQ sauce for added flavor.
- Once cooked, remove the chicken bombs from the smoker and let them rest for a few minutes before serving.
Additional details:
Prep Time: 20 minutes
Cooking Time: 1.5-2 hours
Total Time: 2-2.5 hours
Calories: 450 per serving
Servings: 4
