A smoky, cheesy, and spicy meal that turns the classic jalapeño popper into a hearty dish. Each chicken breast is stuffed with creamy sausage and cheese filling, then smoked to perfection until juicy and flavorful. I love making these for cookouts or special dinners because they bring the perfect balance of spice, creaminess, and smoky goodness.
Why You’ll Love This Recipe
I like how this recipe combines the bold heat of jalapeños with the smooth richness of cream cheese and cheddar. The smoked flavor adds depth, and the juicy chicken keeps everything tender. It’s easy to prepare ahead, and every bite is packed with comforting, savory goodness that’s hard to resist.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 thin boneless, skinless chicken breasts
1 pound hot Italian sausage
6 ounces cream cheese, softened
1½ cups sharp cheddar cheese, shredded
¼ cup chopped green onions
5 fresh jalapeños, halved and seeds removed
2 teaspoons Cajun seasoning
1 teaspoon ground black pepper
½ cup BBQ sauce (for brushing)
Directions
I preheat my smoker to 250°F and prepare it with hickory wood for a strong, smoky flavor. In a large bowl, I mix the sausage, cream cheese, cheddar cheese, and green onions until smooth and creamy.
Next, I halve and deseed the jalapeños, then fill each half with the cheese and sausage mixture. I flatten each chicken breast, season both sides with Cajun seasoning and black pepper, and place a stuffed jalapeño half inside before rolling it up tightly.
I place the rolls on the smoker and cook them for about 4 hours, flipping halfway through. In the last 30 minutes, I brush each one with BBQ sauce and continue smoking until the internal temperature reaches 165°F and the sauce caramelizes beautifully.
When I want to change things up, I sometimes use mild Italian sausage instead of hot for a gentler heat or swap cheddar for pepper jack cheese to add more spice. I’ve also tried adding a spoon of smoked paprika to the filling for a deeper smoky note. For a lighter option, I use ground turkey sausage and low-fat cream cheese—it still tastes great!
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I plan to keep them longer, I freeze them for up to 2 months. To reheat, I place them in a 300°F oven until warm all the way through. I avoid using the microwave because it changes the texture and makes the cheese filling less creamy.
FAQs
Can I bake these instead of smoking them?
Yes, I can bake them in a 375°F oven for about 45–60 minutes, then brush with BBQ sauce in the last 10 minutes for a nice glaze.
How spicy are these chicken bombs?
They have a medium spice level. I remove all jalapeño seeds for a milder flavor or leave a few if I want extra heat.
Can I make them ahead of time?
Yes, I often assemble them a day in advance and refrigerate. Before cooking, I let them sit at room temperature for 20–30 minutes.
What type of wood is best for smoking?
I prefer hickory because it gives a bold smoky taste, but applewood or cherry wood can add a sweet, subtle flavor that complements the jalapeños.
Do I need a meat thermometer?
Yes, I always use one to check that the chicken reaches 165°F. It ensures the meat is fully cooked yet juicy inside.
Conclusion
These Smoked Jalapeño Popper Chicken Bombs are one of my favorite ways to combine smoky, spicy, and creamy flavors in one satisfying dish. Every time I make them, they turn out tender, flavorful, and full of character. It’s a dish that always impresses and keeps everyone coming back for seconds.
These Smoked Jalapeño Popper Chicken Bombs take all the flavors of a classic jalapeño popper—spicy jalapeños, creamy cheese, and smoky sausage—and wrap them inside juicy, seasoned chicken breasts. Slow-smoked to perfection and finished with BBQ sauce, this dish is packed with bold flavor, creamy texture, and smoky heat.
Ingredients
10 thin boneless, skinless chicken breasts
1 pound hot Italian sausage
6 ounces cream cheese, softened
1½ cups sharp cheddar cheese, shredded
¼ cup chopped green onions
5 fresh jalapeños, halved and seeds removed
2 teaspoons Cajun seasoning
1 teaspoon ground black pepper
½ cup BBQ sauce (for brushing)
Instructions
Preheat smoker to 250°F (120°C) and prepare with hickory wood for a rich, smoky flavor.
In a large bowl, combine sausage, cream cheese, cheddar cheese, and green onions until well mixed.
Halve and deseed the jalapeños, then fill each half with the sausage and cheese mixture.
Flatten each chicken breast and season both sides with Cajun seasoning and black pepper.
Place one stuffed jalapeño half inside each chicken breast and roll up tightly.
Arrange the chicken rolls on the smoker and smoke for about 4 hours, flipping halfway through.
During the final 30 minutes, brush each roll with BBQ sauce and continue smoking until the internal temperature reaches 165°F and the sauce caramelizes.
Remove from the smoker, let rest for 5–10 minutes, then serve warm.
Notes
For milder heat, use mild sausage or remove all jalapeño seeds.
Swap cheddar for pepper jack or add smoked paprika for extra depth.
Use ground turkey sausage and low-fat cream cheese for a lighter version.
If you don’t have a smoker, bake at 375°F for 45–60 minutes, brushing with BBQ sauce in the last 10 minutes.
Leftovers reheat best in the oven to maintain texture.
