Ingredients
- 10 thin boneless skinless chicken breasts
- 1 pound hot Italian sausage
- 6 ounces cream cheese, softened
- 1½ cups sharp cheddar cheese, shredded
- 4 fresh jalapeños, seeded and finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or oil for greasing
Instructions
- Preheat the smoker to 250°F and lightly grease the smoker grates with cooking spray or oil.
- In a large bowl, combine the Italian sausage, cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.
- Lay the chicken breasts flat and gently pound them to an even thickness if needed.
- Spoon equal portions of the filling onto the center of each chicken breast.
- Roll each chicken breast tightly around the filling, tucking in the sides to form a sealed bundle.
- Place the chicken bombs seam-side down on the smoker grates.
- Smoke for 1½ to 2 hours, or until the internal temperature of the chicken reaches 165°F.
- Remove from the smoker and let rest for a few minutes before serving.
Notes
- Use mild sausage and fewer jalapeños for a less spicy version.
- Try substituting cheddar with pepper jack for extra heat.
- Finely diced green onions can add more flavor to the filling.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken bomb
- Calories: 360
- Sugar: 1g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 110mg
