Ingredients:
– 1 pound ground chicken
– 1 cup cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup diced jalapeños (fresh or pickled)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8 slices of bacon
– 1 package of puff pastry (2 sheets), thawed
– Olive oil for brushing
– Fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Filling:
– In a large bowl, combine the ground chicken, cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
2. Preheat the Smoker:
– Preheat your smoker to 225°F (107°C).
3. Assemble the Bombs:
– Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 4×4 inches).
– Place a generous scoop of the chicken filling in the center of each square.
– Fold the corners of the pastry over the filling to create a pouch and pinch to seal. Ensure there are no openings.
– Wrap each filled pastry with a slice of bacon, securing it with toothpicks if necessary.
4. Smoke the Chicken Bombs:
– Place the wrapped chicken bombs on the smoker rack.
– Smoke for about 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the bacon is crispy.
5. Brush and Serve:
– Once cooked, remove the chicken bombs from the smoker and brush them lightly with olive oil for a glossy finish.
– Let them cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 4-6
These Smoked Jalapeño Popper Chicken Bombs are sure to be a hit at your next gathering! Enjoy the smoky, cheesy goodness! 🌶️🔥
