A hybrid cream cheese popper and a cordon bleu; these tasty bacon-wrapped chicken jalapeno bombs are perfect for a light and spicy lunch or dinner. With the addition of a bacon wrapping in place of breading and baking instead of deep frying, these chicken jalapeno bombs will not leave you feeling overstuffed like eating a greasy meal.
Makes 10 servings
5 Chicken Breasts – Boneless Skinless
20 slices Bacon
4oz. Cream Cheese
1/2 cup Colby Jack Cheese
1/2 cup Cheddar Cheese
1 cup Sweet Baby Ray’s BBQ Sauce
Salt & White Pepper
Preheat oven to 400.
Butterfly each chicken breast and split into two pieces each (10 total).
Place chicken between two sheets of wax paper and pound until about 1/4″ thick. Season with salt and pepper.
Slice jalapenos in half lengthwise. Remove seeds and white membranes.
Soften cream cheese until workable.
Shred colby and cheddar cheese.
Mix together colby, cheddar, and cream cheese until evenly combined.
Spoon about 1T of the cream cheese mixture into each jalapeno half. Use up all the cream cheese mixture evenly between all your jalapenos.
Place the jalapeno cheese-side down onto the chicken breast. Wrap chicken around the jalapeno so it is completely covered.
Wrap each chicken breast with 2 slices of bacon.
Place your finished chicken bombs onto a baking sheet and bake for 10 minutes. Flip each chicken bomb over and return to oven until bacon is fully cooked.
Remove chicken bombs from baking sheet. Discard wax paper and fat.
Re-line your baking sheet and place chicken bombs back onto the baking sheet.
Brush each chicken bomb with BBQ.
Reduce heat to 375 and continue baking for 5 minutes.
Flip each chicken bomb, brush with BBQ, and continue baking 5 more minutes.
Turn on the broiler. Continue brushing on BBQ and turning chicken bombs until caramelized.