I was sitting in my office a few years ago, when I caught a wiff of the most amazing smell (working at a power plant with a bunch of guys, that didn’t happen often). I followed my schnoz into the kitchen, where I found our maintenance man pulling his leftovers out of the microwave. He said he and his wife had made “chicken bombs” the night before.
My stomach drove me to the grocery store, and I bought the ingredients for the bombs. Let me just be annoying and say, deez da bomb dot com. I have been making (and attempting to perfect) them ever since. I’ve made them for many of our beef lovin’ anti-poultry peeps, and they ALL approve. You will LOVE THESE.
To make 4 bombs, you’ll need:
- 2 boneless, skinless chicken breasts
- 4 jalapenos (the straighter, the better – easier to clean out/wrap)
- 4 sticks of colby, cheddar, or jack cheese (whatever you like)
- 1 cup of cream cheese
- 8 slices of regular bacon (not thick)
- 1 bottle of BBQ sauce
Start by washing the peppers, and cutting off the tops.
Using a butter knife, cut an “X” in the membranes of the pepper 3/4 of the way down -careful not to punch a hole in the bottom. I’ve found doing this makes cleaning them out a lot easier (and you won’t split or break the pepper)
Carefully twist the knife around in a circular motion in the center of the “X,” breaking up the membranes
You’ll want your peppers to look like this – clean, green, and with no white pieces or seeds left in them
As you’re going along, put the cleaned peppers in a bowl of water to help losen up any membrane residue
Next, give all the peppers a thourough rinsing…
…and let them dry for a bit on a paper towl
Put the peppers on a foil lined baking sheet and roast at 400 degrees, for about 7-10 minutes. You don’t want them mushy, but you don’t want them crunchy either. They should look like this – just starting to soften.
Once the peppers are cool enought to handle, use the trusty butter knife to scrape the cream cheese down the insides, leaving room for the cheese sticks
Now you’re ready for the cheese. Cut some cheese sticks in half, or cut wedges off a big block of cheese (having a pointed angle helps fit the cheese all the way down to the tip of the pepper)
Now for the chicken prep. Start by cutting the breasts in half, lengthwise.
Put one half at a time into a plastic bag, and pound it out to about 1/8th of an inch thick. The thinner, the easier it is to roll. Go ahead, take out your frustrations. Use a meat pounder, or rolling pin, or backside of a skillet, or your husband’s forehead to hammer it out – firmly but gently, folks.
I realize the photo below is kind of creepy. Silence of the lambs-ish. But I took this picture to show how thin the chicken is when it’s done
Next, lay the stuffed jalapeno down on it’s little chickidy blanket
Roll, roll, roll it up
*This is the real trick I’ve mastered – use the leftover edges to cover up (seal) the open end of the pepper as best you can. You don’t want all that gooey deliciousness melting out when you cook it.
Sometimes, I’ll get a piece of chicken that is absolutely beat to heck, like this one below. Don’t worry, they are actually better. The random shape helps you seal in the open end of the pepper better. Parents out there – think SWADDLING.
Tah-Dah! Snug as a bug in a rug.
Now wrap a piece of bacon around it (end to end), again, trying to seal up the open pepper part
Do it again with another strip of bacon, end to end, criss crossing over the other piece, and the bomb is comlete! Many times (since I am making them anyway) I will make extra bombs and freeze them. After they look like this, put them on a baking sheet in the freezer for an hour, then take them off and throw ’em in a freezer bag to store for later use. I love being able to pop a few of these ready-to-bake-bombs in the oven when I am too tired to cook.
Line the bombs up in a foil lined baking dish, bacon seam side down. Bake at 375 degrees for 45 mins. P.S. you don’t have to use foil, but I’m lazy, and I don’t own a dishwasher, so….yeah. You can also BBQ these guys, though I’m not the greatest at it
Use a foil lined broiler pan to bake the bombs on. No more sitting in grease, no more draining grease. It just came to me, in a food vision.
Drain the fat and flip the bombs about halfway through cooking, once you see the bacon is sucked down tight on the chicken.
In the final 10 minutes of cooking, put on the BBQ sauce. In this picture, I was cooking a single bomb, but when you have multiple cooking, you can squeeze nearly a whole bottle over them all. You want them REALLY coated in sauce, no exposed breasts (haaaaa ha)
And this, ladies and gentleman is what the final product should look like.
Does it get any better than this? I think not. Serve with some mashed potatoes and corn on the cob! Delish.