Description
Creamy Jalapeño Popper Chicken Bombs with Cheddar Drizzle are a delicious and indulgent dish that combines tender chicken, creamy cheese filling, and crispy bacon, topped with a rich cheddar drizzle.
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 jalapeños, finely diced
- 2 green onions, sliced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 slices bacon
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese (for drizzle)
- ½ cup heavy cream
- 1 tablespoon cream cheese (for drizzle)
- ¼ teaspoon garlic powder (for drizzle)
- Pinch of black pepper (for drizzle)
Instructions
- In a bowl, combine the softened cream cheese, shredded cheddar, jalapeños, green onions, garlic powder, onion powder, smoked paprika, salt, and black pepper to prepare the filling.
- Slice each chicken breast horizontally to create thin pieces. If needed, gently pound them to about ¼-inch thickness.
- Spoon about 2 tablespoons of the cream cheese mixture onto the center of each chicken piece. Roll the chicken tightly around the filling, tucking in the sides to seal it.
- Wrap each chicken bomb with 2 slices of bacon, making sure the seams are covered. Secure with toothpicks if needed.
- Heat the oven to 400°F. Place the chicken bombs on a lightly greased baking sheet or wire rack set over a baking sheet. Brush lightly with olive oil.
- Bake for 30–40 minutes, turning once halfway through, until the bacon is crisp and the chicken reaches 165°F internally.
- For extra-crispy bacon, broil for 1–2 minutes at the end, watching carefully.
- To make the cheddar drizzle, heat the heavy cream in a small saucepan over low heat. Add the cream cheese and stir until smooth. Gradually add the shredded cheddar, stirring until melted and creamy. Season with garlic powder and black pepper.
- Remove the toothpicks from the chicken bombs. Drizzle generously with the warm cheddar sauce and garnish with sliced jalapeños and green onions.
Notes
- Remove the jalapeño seeds for a milder filling.
- Chill the filled chicken rolls for 15 minutes before wrapping with bacon to make them easier to handle.
- Let the chicken rest for 5 minutes before serving so the cheesy filling stays inside.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken bomb
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg