Jalapeno Chicken Bombs

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Recipe courtesy of:

Dishing with Leslie

Ingredients

5 boneless skinless chicken breasts
5 jalapenos
20 strips of bacon
4 oz. cream cheese
1 cup grated cheddar
1 cup BBQ sauce
Salt and pepper to taste

Instructions

  1. Slice the chicken breasts in half widthwise. Place between two pieces of wax paper and pound to ¼” thickness.  Season with salt and pepper.
  2. Slice jalapenos in half lengthwise and remove seeds, ribs, and the stem-end. 
  3. In a small bowl, mix softened cream cheese with cheddar cheese. 
  4. Fill each jalapeno half with about 1 Tbsp of the cheese mixture. 
  5. Wrap 1 jalapeno half at the end of each pounded breast piece.  Roll over and together. 
  6. Wrap each breast piece with 2 slices of bacon. 
  7. Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes.  Baste the chicken with BBQ sauce each time you turn it.  Cook to an internal temperature of 165 degrees. 

Smoked Shotgun Shells

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Recipe courtesy of:

Meat Church

Ingredients

  • 2 boxes of Manicotti Shells
  • 2 packages bacon
  • 1 lb 90/10 ground beef
  • 1 lb. sweet Italian sausage
  • 8 oz. shredded cheese
  • BBQ seasoning
  • 1 cup BBQ sauce

Optional

  • 4 roasted hatch chili’s, diced (sub jalapeno, etc)

Instructions

Assemble the shotgun shells and place in the refrigerator for at least 4 hours or overnight.

  1. Mix the Italian sausage, the ground beef and shredded cheese (and optional chili’s) in a large mixing bowl.
  2. Stuff each noodle with the mixture being sure to leave no air.
  3. Wrap each shell with a piece of bacon top to bottom (covering the openings) and a second piece wrapped around
  4. Season the shells with BBQ seasoning.
  5. Smoke for 1 hour at 300 degrees or 2 hours at 250 until the internal temperature is 165 and the bacon is crisp.
  6. After 1 hour of smoking, brush with BBQ sauce

Uncle Frank’s Chicken

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Recipe courtesy of:

Kinsley Family Cookbook
Uncle Frank Garrison

Serves 5

Ingredients

Marinade

  • 4 boneless chicken breasts
  • 8 oz. can tomato sauce
  • 1/2 cup olive oil
  • 1/2 cup orange juice
  • 1/4 cup vinegar
  • 1 1/2 tsp. oregano
  • 1 tsp. salt
  • 6 peppercorns
  • 1 clove garlic

Baste

1/4 cup honey
1/2 tsp. dried mustard

Instructions

  1. In a large bowl combine all of the ingredients together, except the honey and dried mustard, into a marinade.
  2. Add the chicken and cover or transfer into a large Zip-lock bag. Refrigerate for 2 hours.
  3. If baking, preheat the oven to 425 degrees. If grilling, prepare the grill for indirect grilling.
  4. Add the chicken to the grill or oven and cook until the chicken reaches an internal temperature of 165 degrees, rotating it half way through. Throughout the cooking process, baste the chicken with the honey mixture on all sides.
  5. Garnish with fresh chopped parsley

Bacon Wrapped Jalapeno Poppers

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Recipe courtesy of:

Chili Pepper Madness

Ingredients

8 jalapeno peppers
4 oz. cream cheese, softened
4 oz. shredded cheddar cheese
2 Tbsp. chili powder
1 Tbsp. garlic powder
Salt and pepper to taste
16 thin-cut bacon

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon.
  3. Add the cream cheese, cheddar cheese and seasonings to a bowl and mix well.
  4. Fill each jalapeno pepper half with the spicy cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
  5. Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place.
  6. Sprinkle them with extra chili powder and bake the jalapeno poppers about 20-30 minutes, or until the peppers soften and the bacon is starting to crisp. You can blast them with the broiler a couple of minutes at the end if you need to.
  7. Remove from heat, cool slightly, and serve.

Comments

If using a smoker, smoke for 90 minutes

Smoked Jalapeno Pig Shots

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Recipe courtesy of:

Postal Barbecue

Ingredients

  • 2 bricks of cream cheese
  • 2 packages of Kielbasa (4 links today), sliced 1/2 think
  • 2 packages of thick-cut bacon
  • 3/4 cup Stubbs BBQ sauce (or your favorite)
  • 1 cup shredded Monterey Jack cheese
  • 3 Jalapenos, sliced thin
  • 1 Tbsp. St Elmo’s seasoning (or your favorite BBQ seasoning)
  • Toothpicks

Instructions

  1. Mix well the cream cheese, BBQ sauce, Monterey jack cheese and BBQ seasoning.  Add to a large Ziplock bag and set aside to soften more.
  2. Cut the bacon in half evenly.  Wrap a slice of bacon around the Kielbasa and hold with a toothpick, forming a shot-glass shape.
  3. Cut the corner off of the Ziplock bag and pipe the cream cheese mixture into each shot glass so that the top is even with the top of the bacon.
  4. Top each shot glass with a jalapeno.
  5. Smoke at 225 degrees for 90 minutes or until done.