These Smoky Jalapeño Popper Stuffed Chicken Rolls are a flavor-packed, crowd-pleasing dish that combines creamy cheese, spicy jalapeños, and smoky bacon all wrapped in tender chicken. Perfect for a weeknight dinner or a fun gathering, these rolls are crispy on the outside, juicy on the inside, and customizable for low-carb diets. Ready in just 45 minutes, they’re sure to spice up your meal rotation!

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

• 2 large boneless, skinless chicken breasts (or 4 small)
• 1 cup shredded smoked cheddar cheese (or pepper jack for extra heat)
• 2–3 fresh jalapeños, finely diced (remove seeds for milder flavor)
• 4 slices bacon, cooked and crumbled (optional, for extra smokiness)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 large egg (optional, for binding)
• ½ cup breadcrumbs (or crushed pork rinds for low-carb)
• 2 tablespoons olive oil (for frying)
• Toothpicks (to secure rolls)

Instructions

1. Prep the Chicken: Butterfly the chicken breasts by slicing them horizontally (not all the way through) to create a pocket. Pound to an even ¼-inch thickness using a meat mallet or rolling pin.
2. Make the Filling: In a medium bowl, combine shredded cheese, diced jalapeños, crumbled bacon (if using), smoked paprika, garlic powder, cumin, salt, and black pepper. If the mixture seems dry, add a beaten egg to help bind it.
3. Roll ‘Em Up: Lay each butterflied chicken breast flat. Spread an even layer of the cheese-jalapeño filling over each breast. Roll tightly, starting from one end, and secure with toothpicks to hold the shape.
4. Coat the Rolls: Spread breadcrumbs (or crushed pork rinds for low-carb) on a plate. Roll each chicken bundle in the crumbs to coat evenly. (Skip this step for a lighter version.)
5. Sear and Bake: Heat olive oil in a large skillet over medium heat. Sear the chicken rolls on all sides until golden brown, about 2–3 minutes per side. Transfer to a baking dish and bake at 375°F (190°C) for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve: Let the rolls rest for 5 minutes. Remove toothpicks, slice into rounds, and serve with ranch dressing, sour cream, or a spicy jalapeño sauce for dipping.

Tips & Variations

• Spice Level: Adjust heat by removing jalapeño seeds for milder flavor or using pepper jack cheese for extra kick.
• Smoky Boost: Add a dash of liquid smoke to the filling or grill the rolls instead of baking for deeper smoky flavor.
• Low-Carb Option: Skip breadcrumbs and use crushed pork rinds or almond flour for coating.
• Make Ahead: Assemble rolls up to a day in advance, refrigerate, and cook when ready.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

These jalapeño popper stuffed chicken rolls are a guaranteed hit for spice lovers and comfort food fans alike. Share your creations with us using #JalapenoChickenRolls and enjoy the smoky, cheesy goodness!