by Justin Segelstrom
These are like jalapeño poppers taken to the next level. Cream cheese and cheddar-stuffed peppers wrapped in seasoned chicken thighs, then bacon, then smoked until juicy and glazed with BBQ sauce. They were a hit at my house.
Ingredients
- 6 large jalapeños
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tbsp BBQ rub
- 6 boneless, skinless chicken thighs
- Salt and pepper
- 12 slices of bacon
- BBQ sauce for glazing
Instructions
- Cut stems off the jalapeños and core them.
- Mix cream cheese, cheddar, and BBQ rub. Stuff mixture into the peppers.
- Pound out chicken thighs and season lightly. Wrap each pepper in a chicken thigh.
- Wrap each bomb with 2 slices of bacon. Use toothpicks to secure if needed.
- Smoke at 250–275°F for 2 to 2½ hours, until internal temp reaches 165°F.
- Brush with BBQ sauce during the last hour and let it caramelize.
- Rest briefly before serving. Slicing into these is almost too pretty to eat—almost.