Ingredients:

4 boneless, skinless chicken breasts
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
4-6 jalapeños, seeds removed and finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Toothpicks or kitchen twine
Olive oil for brushing

Instructions:

Prepare Chicken:
Preheat your smoker to 225°F (110°C).
Butterfly each chicken breast by slicing it horizontally, making sure not to cut all the way through. Open each breast like a book and flatten slightly with a meat mallet.
Make Filling:
In a bowl, mix the cream cheese, shredded cheddar cheese, chopped jalapeños, garlic powder, onion powder, salt, and pepper until well combined.
Stuff Chicken:
Spread an even layer of the cheese mixture onto each flattened chicken breast.
Carefully roll up each chicken breast, starting from one end, and secure with toothpicks or kitchen twine.
Brush with Olive Oil:
Brush each stuffed chicken breast with olive oil to help keep it moist during smoking.
Smoke Chicken:
Place the chicken bombs on the smoker grate.
Smoke for about 2-3 hours or until the internal temperature reaches 165°F (74°C).
Serve:
Remove the toothpicks or twine before serving.
Let the chicken rest for a few minutes before slicing.
Notes:
For added flavor, marinate the chicken breasts in your favorite marinade before stuffing.
Serve with a side of ranch or blue cheese dressing for dipping.
Prep Time: 20 mins | Cooking Time: 2-3 hrs | Total Time: 2 hrs 20 mins – 3 hrs 20 mins | Kcal: Approx. 350 per serving | Servings: 4