Slice the jalapeños in half lengthwise and remove the seeds and membranes. If you prefer more heat, you can leave some of the seeds in.
Set aside.
2. Make the Cheese Filling:
In a bowl, combine the softened cream cheese, shredded cheddar cheese (or your cheese mix), garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until well mixed.
3. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness (about 1/2 inch thick).
Season the chicken with salt and pepper.
4. Assemble the Chicken Bombs:
Lay the chicken breasts flat on a clean surface. Spoon a generous amount of the cheese mixture onto the center of each chicken breast.
Place 2-3 jalapeño halves (depending on size) on top of the cheese mixture.
Carefully roll up the chicken around the cheese and jalapeños to form a “bomb.”
Wrap each chicken bomb with 3 slices of bacon, securing the ends with toothpicks.
5. Smoke the Chicken:
Preheat your smoker to 225°F (107°C). If you’re using a grill, set it up for indirect heat at the same temperature.
Place the bacon-wrapped chicken bombs on the smoker (or grill), and smoke for about 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Optionally, you can brush the chicken with BBQ sauce during the last 10-15 minutes of smoking for an extra layer of flavor.
6. Serve:
Once the chicken bombs are fully cooked, remove them from the smoker or grill.
Let them rest for a few minutes before removing the toothpicks and serving.
Serve as an appetizer or with a side of veggies, rice, or a fresh salad.
