Instructions:
Start by heating your smoker to 250 degrees Fahrenheit.
In a mixing bowl, combine the sausage, cream cheese, cheddar cheese, and green onions.
Prepare the jalapeños by slicing off the ends, cutting them lengthwise, removing the seeds, and filling them with the sausage and cheese mixture.
Lay out the chicken breasts on a sheet lined with parchment paper. Season each with Cajun seasoning and black pepper. Place one stuffed jalapeño on each breast, roll tightly, and wrap each roll with bacon.
Secure with toothpicks.
Place the chicken bombs directly on the smoker grates. Smoke for about 4 hours, turning them once halfway through the cook time.
In the last 30 minutes, brush each chicken bomb with BBQ sauce. Continue to cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Prep Time: 30 min | Total Time: 4 hr 30 min | Servings: 10
