Bacon-Wrapped Jalapeño Chicken Bombs
Chicken stuffed with spicy jalapeños and melty cheese, wrapped in crispy bacon for the ultimate flavor explosion.
Ingredients
2 chicken breasts (about 6 oz each), cut in half lengthwise (for 4 pieces)
2 jalapeños, halved, seeds removed
4 Tbsp cream cheese or goat cheese (room temp)
¼ cup shredded cheddar or mozzarella (optional)
4 slices thick-cut bacon
½ tsp garlic powder
¼ tsp smoked paprika
Salt and pepper, to taste
Toothpicks, for securing
Macronutrients (per bomb, makes 4):
Protein: 35g
Fat: 29g
Carbs: 2g
Preparation
Set oven to 400°F (200°C) or preheat grill to medium-high.
Prep the filling: Mix cream cheese with shredded cheese (if using). Stuff each jalapeño half with the cheese mixture.
Assemble the bombs: Flatten each chicken piece slightly. Season both sides with garlic powder, paprika, salt, and pepper. Place a stuffed jalapeño half inside each chicken piece and roll it up tightly. Wrap each with 1 slice of bacon and secure with toothpicks.
Cook:
- Oven: Place bombs on a baking rack over a sheet pan. Bake 25–30 minutes, then broil for 2–3 minutes to crisp the bacon.
- Grill: Grill over indirect heat, turning occasionally, for about 25 minutes or until internal temp hits 165°F and bacon is crispy.
- Air Fryer: Cook at 375°F for 15–18 minutes, flipping halfway.
Serve: Let rest for 5 minutes. Remove toothpicks before serving.
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