Smoked Fiesta Chicken Jalapeño Poppers

Treat yourself with these homemade crispy Smoked Chicken Jalapeno Poppers. Featuring a filling of cream cheese, smoked chicken and cheese, all wrapped in bacon for better taste. No way you can go wrong.

Level: Easy

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Level: Easy

Ingredients

10 Jalapeño peppers

⅔ Cup cream cheese

⅔ Cup grated cheddar cheese

¼ Cup salsa

½ Cup cooked chicken breast, cut into small chunks

10 slices of bacon, cut in half

Bradley Flavor Bisquettes – Hickory, Maple, or Pecan

Preparation

Make the cheese filling by mixing the cream cheese, cheddar cheese, and salsa.

Slice the jalapeño peppers in half lengthwise and clean out the inside, removing the membrane and seeds.

Fill the peppers with the cheese mixture and top with cut up chicken. Wrap a half slice of bacon around the jalapeño pepper. Place them on a Bradley Smoker rack.

Set the smoker to 250°F using wood bisquettes of choice (pecan, maple, or hickory work great).

Smoke the poppers for 2-3 hours, or until the bacon is rendered and starting to crisp.

Recipe by: Steve Cylka

Hickory
Wood

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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