Sizzling Smoked Jalapeno Popper Chicken Bombs Recipe to Wow Guests

Craving a spicy jalapeno popper chicken bomb that’ll make taste buds dance?

Stuffed with creamy cheese and wrapped in crispy bacon, these little flavor explosions promise pure deliciousness.

Sharp cheddar and cream cheese create a molten center that oozes with each bite.

Smoky undertones blend perfectly with zesty pepper heat for an unforgettable experience.

Jalapeños bring just enough kick to keep everyone excited about dinner.

Simple ingredients transform into something extraordinary with minimal kitchen effort.

Prepare to wow everyone at the table with this crowd-pleasing recipe that screams comfort and excitement.

Tasty Pairings With Smoked Jalapeno Popper Chicken Bombs

• Craft a Zesty Beer Pairing: Bold, hoppy IPAs perfectly complement the spicy jalapeno and rich cheese inside these chicken bombs, cutting through the creamy filling with crisp bitterness.
• Elevate with Cool Cocktail: Prepare a classic margarita with fresh lime juice and tequila, which balances the smoky heat and provides a refreshing counterpoint to the stuffed chicken.
• Match with Crisp Side Salad: Toss a light arugula salad with citrus vinaigrette to introduce a bright, peppery element that enhances the jalapeño's kick and helps cleanse the palate between bites.

Best Way To Store Smoked Jalapeno Popper Chicken Bombs

• Store leftover chicken bombs in an airtight container within 2 hours of cooking. Place in the refrigerator for up to 3-4 days, keeping them fresh and safe to eat.
• Wrap individual chicken bombs tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months, preserving their delicious flavor and texture.
• Place chicken bomb on a microwave-safe plate, cover with a damp paper towel. Heat for 1-2 minutes, checking internal temperature reaches 165°F to ensure food safety.
• Preheat oven to 350°F. Place chicken bombs on a baking sheet, cover with foil to prevent drying.

Your Questions On Smoked Jalapeno Popper Chicken Bombs

• How spicy are these chicken bombs?

The spiciness depends on the jalapeños. Remove seeds for milder heat, or use fewer peppers if you prefer less kick.

• Can I make these chicken bombs ahead of time?

Yes, you can prepare and stuff the chicken breasts up to a day in advance. Keep refrigerated and coat with breadcrumbs just before cooking.

• What's the best type of cheese to use?

Cream cheese and cheddar work perfectly. They melt well and provide a creamy, tangy flavor that complements the jalapeños.

• Do I need a smoker to make this recipe?

While a smoker gives the best flavor, you can also bake these in a preheated oven at 375°F for about 25-30 minutes until the internal temperature reaches 165°F.

Why Smoked Jalapeno Popper Chicken Bombs Rock

• Customize Heat Levels: Easily control spiciness by removing jalapeno seeds, making this recipe adaptable for different taste preferences.
• Master Stuffed Chicken Technique: Learn a professional cooking method of creating pockets and filling chicken breasts with delicious cheese and pepper mixture.
• No-Fuss Smoker Cooking: Perfect for outdoor cooking enthusiasts who enjoy using smokers to infuse rich, deep flavors into classic chicken dishes.
• Crowd-Pleasing Party Starter: Impressive appetizer or main course that combines creamy cheese, spicy peppers, and crispy breadcrumb coating to wow guests at gatherings.

All You Need For Smoked Jalapeno Popper Chicken Bombs

• Chicken Breasts: Lean meat that serves as the main canvas for the stuffed and seasoned dish.

• Cream Cheese: Provides a rich, creamy base for the stuffing mixture.
• Cheddar Cheese: Adds sharp flavor and melty texture to the chicken filling.
• Jalapeno Peppers: Brings a spicy kick and fresh heat to the stuffing.
• Green Onions: Offers a mild, fresh onion flavor to complement the cheese mixture.

• Breadcrumbs: Creates a crispy exterior that adds texture to the chicken.
• Eggs: Acts as a binding agent to help the breadcrumb coating stick.
• Smoked Paprika: Provides a smoky depth of flavor to the coating.
• Garlic Powder: Enhances the overall savory profile of the dish.
• Salt, Black Pepper: Essential seasonings that boost the overall taste.
• Olive Oil: Helps with browning and prevents sticking during smoking.

Steps To Cook Smoked Jalapeno Popper Chicken Bombs

Step 1: Prepare Chicken Breasts

Slice chicken breasts lengthwise to create a deep pocket, being careful not to cut completely through the meat. This creates a perfect vessel for the delicious filling.

Step 2: Chop Flavor Boosters

Finely dice jalapeno peppers and green onions. For those who prefer less heat, remove the seeds from the peppers before chopping.

Step 3: Create Creamy Filling

• Cream cheese
• Cheddar cheese
• Diced jalapenos
• Chopped green onions

Mix ingredients until they form a smooth, well-blended filling.

Step 4: Stuff Chicken Pockets

Carefully fill each chicken breast pocket with the cheese and pepper mixture. Press the edges firmly to seal completely, ensuring the filling stays inside during cooking.

Step 5: Prepare Crispy Coating

• Breadcrumbs
• Smoked paprika
• Garlic powder
• Salt
• Black pepper

Step 6: Set Up Coating Station

Whisk eggs in a separate bowl, creating a binding layer for the breadcrumb coating.

Step 7: Coat Chicken

Dip each stuffed chicken breast into the whisked eggs, then roll in the seasoned breadcrumb mixture. Ensure an even, complete coating.

Step 8: Prepare Smoker

Preheat smoker to 225°F, setting up for indirect heat cooking to ensure even and gentle cooking.

Step 9: Prepare for Smoking

Lightly brush each chicken bomb with olive oil. This helps create a beautiful golden-brown exterior and prevents sticking.

Step 10: Smoke Chicken Bombs

Place coated chicken bombs in the smoker. Cook for approximately 1.5 hours or until the internal temperature reaches 165°F, ensuring safe and thorough cooking.

Step 11: Rest and Settle

Remove chicken bombs from the smoker. Let them rest for 5-10 minutes, allowing juices to redistribute and flavors to settle.

Step 12: Serve and Enjoy

Slice the chicken bombs and serve hot. Watch as the melted cheese and spicy jalapeno filling create a mouthwatering reveal with each cut.

Smart Tips For Smoked Jalapeno Popper Chicken Bombs

• Slice with Precision: Create a deep pocket in chicken breasts without cutting completely through, ensuring a perfect stuffing space.
• Seed Control: Remove jalapeno seeds to manage heat level, making the dish mild or spicy based on preference.
• Cheese Blend Magic: Mix cream cheese and cheddar thoroughly for a smooth, creamy filling that complements the chicken's flavor.
• Seal the Deal: Press chicken breast edges firmly after stuffing to prevent cheese from leaking during smoking.
• Oil for Golden Brown: Brush chicken bombs with olive oil to achieve a beautiful, crispy exterior and prevent sticking to the smoker rack.

Bold Twists On Smoked Jalapeno Popper Chicken Bombs

• Vegetarian Jalapeño Poppers: Replace chicken with grilled portobello mushrooms, stuffed with the same cheese and pepper mixture, breaded and baked for a meat-free version.
• Gluten-Free Chicken Bombs: Swap breadcrumbs with crushed pork rinds or almond flour for a low-carb, gluten-free coating that maintains crispy texture.
• Spicy Southwestern Chicken Bombs: Add diced bell peppers, swap cheddar for pepper jack cheese, and include a pinch of cumin for a zesty southwestern flavor profile.
• Air Fryer Quick Version: Cook chicken bombs in an air fryer at 375°F for 12-15 minutes, achieving a crispy exterior with less cooking time and minimal oil.

Smoked Jalapeno Popper Chicken Bombs Recipe

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4.8 from 15 reviews

• Total Time: 1 hour 50 minutes
• Yield: 4 1x

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Description

Spicy, cheesy smoked jalapeño popper chicken bombs deliver a flavor explosion that’ll make taste buds dance. Crispy exterior gives way to a creamy, zesty filling you’ll crave at every gathering.

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Ingredients

Scale 1x2x3x

Chicken:

• 4 chicken breasts
• 1/2 lb ground chicken

Cheese and Filling:

• 8 oz cream cheese
• 1 cup shredded cheddar cheese
• 4 jalapeno peppers
• 1/4 cup green onions

Coating and Seasoning:

• 1 cup breadcrumbs
• 2 eggs
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Carefully slice chicken breasts lengthwise, creating a pocket for stuffing, ensuring not to cut completely through the meat.
2. Dice jalapeno peppers and green onions, removing seeds from peppers for milder heat if desired.
3. Mix cream cheese, cheddar cheese, diced jalapenos, and green onions in a bowl until thoroughly combined.
4. Generously stuff each chicken breast pocket with the cheese and pepper mixture, pressing edges to seal completely.
5. Combine breadcrumbs, smoked paprika, garlic powder, salt, and black pepper in a shallow dish.
6. Whisk eggs in a separate bowl for coating.
7. Roll each stuffed chicken breast in whisked eggs, then coat evenly with seasoned breadcrumb mixture.
8. Preheat smoker to 225°F, preparing for indirect heat cooking.
9. Brush each chicken bomb with olive oil to enhance browning and prevent sticking.
10. Place chicken bombs in the smoker, cooking for approximately 1.5 hours or until internal temperature reaches 165°F.
11. Remove from smoker and let rest for 5-10 minutes to allow juices to redistribute.
12. Slice and serve hot, revealing the melted cheese and spicy jalapeno filling.

Notes

• Customize heat levels by removing jalapeno seeds or using milder peppers like Anaheim for sensitive palates.
• Ensure chicken is completely sealed to prevent cheese leakage during smoking, using toothpicks if necessary.
• Opt for low-fat cream cheese and reduced-fat cheddar to create a lighter version of this indulgent dish.
• Create a gluten-free alternative by substituting breadcrumbs with crushed pork rinds or almond flour for coating.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 32 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 37 g
• Cholesterol: 150 mg