Smoked Jalapeño Popper Chicken Bombs

Step-by-step instructions

Now, let’s get to the cooking! Follow these simple steps to create your Smoked Jalapeño Popper Chicken Bombs:

Preheat your smoker to 225°F (107°C).
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until well blended.
Take a chicken breast and scoop a generous spoonful of the cheese mixture into the center. Fold the chicken around the filling to completely encase it and secure it with toothpicks. If you’re using bacon, wrap the strips around the chicken before securing.
Repeat this process with the remaining chicken breasts until everything is filled and ready.
Place the chicken bombs in the smoker, ensuring they are spaced well apart. Smoke them for about 1 to 1.5 hours, or until they reach an internal temperature of 165°F (74°C).
For extra flavor, brush the chicken with BBQ sauce in the last 30 minutes of cooking.
Once done, remove from the smoker, let them rest for a few minutes, then serve them up!

Best ways to enjoy it

These delectable chicken bombs can be enjoyed in various ways. Serve them as a stunning centerpiece for your next gathering with a side of ranch or homemade dipping sauce. Complement them with a fresh salad, roasted veggies, or crispy fries for a complete meal. You could also turn leftovers into a delightful sandwich the next day, adding avocado and greens for a tasty twist.

Keeping leftovers fresh

To ensure your Smoked Jalapeño Popper Chicken Bombs stay delicious, follow these storage tips. Allow the chicken to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just remember to label the containers with dates, so you’ll know when to enjoy them!

When reheating, make sure the chicken is warmed through to an internal temperature of 165°F (74°C) to guarantee safety.

Helpful cooking tips

Here are some professional insights to guide your cooking experience:

Don’t overstuff: Be careful not to overfill the chicken breasts with the cheese mixture, as this can make them difficult to secure.
Use fresh jalapeños: Fresh jalapeños add the best flavor and spice, but if you only have pickled ones, they can work too—just adjust seasoning accordingly!
Bacon wrapping: If you decide to wrap the chicken with bacon, consider par-cooking the bacon first for a layer of crispiness; it allows the bacon to cook thoroughly while smoking the chicken.

Creative twists

Looking to switch things up? Consider these variations:

Cheese swap: Instead of cheddar, try Monterey Jack or Pepper Jack for an extra kick.
Add herbs: Fresh cilantro or chives can lend a refreshing touch to the filling.
Switch up the heat: Change jalapeños for roasted poblano peppers for a milder flavor that still packs a punch.

FAQ

How long does it take to cook these chicken bombs?

Typically, they take about 1 to 1.5 hours in the smoker, depending on their thickness. Always check for an internal temperature of 165°F (74°C).

Can I prep these ahead of time?

Absolutely! You can assemble the chicken bombs in advance and store them in the refrigerator until you’re ready to smoke them.

What’s the ideal way to reheat leftovers?

Reheat in the oven at 350°F (175°C) until heated through, or in the microwave, ensuring the internal temperature reaches 165°F (74°C).