How to make jalapeño popper bacon wrapped chicken breast on the pellet grill

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Jalapeño popper, stuffed chicken breast. Smoked with Bear Mountain BBQ pellets on the Camp Chef Woodwind. • 🔥 Camp Chef Woodwind • https://bit.ly/44TjPPH • 🪵 Bear Mountain Pellets • https://bearmountainbbq.com • 🔪 Whustof Knives • https://amzn.to/3McfA9e • 🧂 Redmond Real Salt Use code: EATS • https://bit.ly/41E4UqU • 🌡️ Maverick Thermometers Use code: EATS • https://bit.ly/3tzGD8Z • Start by prepping out all of your ingredients, clean for large chicken breasts, and cut a pocket into each. Season with your favorite barbecue rub and let it marinate in the fridge overnight next dice up your favorite smoked sausage. I’m using the best stop little green onion sausages, me. • Sliced up one bunch of green onions, separating the bottoms from the tops, dice seed and dice, one jalapeño peel and mince four cloves of garlic. Set out to blocks of cream cheese to soften now let’s get started. • In a heavy bottomed skillet, over a medium high heat, brown, your diced smoked sausage and sauté your jalapeño, green onion, bottoms, and garlic. Add a splash each of coconut aminos, Louisiana hot sauce and chicken broth. Once the sausage is browned and vegetables have softened, set aside to cool. • In a large, mixing bowl, add two blocks of soften cream cheese the cold sausage and jalapeño mixture, along with one cup of Colby Jack cheese, a little more BBQ, rub and sliced green onion tops. Mix that up thoroughly then sit in the fridge to tighten back up. • Now lay out your strips of bacon, making sure that the edges overlap slightly . Set your butterflied chicken breast in the center of the bacon slices. Add your cold cream cheese filling to the middle of the chicken breasts, folded over and wrapped tightly with bacon slices season the outside of each bacon, wrapped chicken breasts. • I loaded the camp chef would win with Bear Mountain BBQ, wood pellets. I set the temperature to 285° and once the grill is up to temp I place the chicken breasts on the grill be sure to place the seam of the bacon strips down on the grill. This will help keep the bacon in place as it cooks. • I check it every 20 minutes I always cook two temp and not two time. Once the chicken hits an internal temp of 165° and the bacon is crispy. I pulled them off and let them rest about 10 minutes before slicing. • I hope you give this a try. Please let me know if you do. Thank you so much for watching. Please give me a follow. • #BBQ #pelletgrill #Cooking #JalapeñoPopper #LetsEat #Recipe #foodblog #ChickenBreast #Bacon #keto

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