Instructions:
Begin by heating your smoker to 250°F (120°C).
In a mixing bowl, combine the Italian sausage, cream cheese, sharp cheddar cheese, and green onions. Set this filling aside.
Prepare the jalapeños by slicing off their tops and cutting them lengthwise. Remove the seeds to make room for the filling. Stuff each jalapeño half with the prepared cheese and sausage mixture.
Lay the chicken breasts out flat on a parchment-lined baking sheet. Season each piece with the Cajun seasoning and black pepper.
Place one stuffed jalapeño on each seasoned chicken breast. Carefully roll the chicken around the jalapeño and wrap each roll with bacon strips. Secure the bacon with toothpicks.
Place the chicken bombs directly on the smoker’s grill grate. Let them smoke for approximately 4 hours, turning them once halfway through the cooking time.
In the last 20-30 minutes of cooking, brush each chicken bomb liberally with barbecue sauce. Continue cooking until the chicken’s internal temperature reaches 165°F (74°C).
Remove from the smoker and let rest for a few minutes before serving.
Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 10 servings
