Smoky Cheesy Jalapeño Chicken Rolls are a bold, flavor-packed fusion of heat, smoke, and indulgence.
Stuffed with spicy sausage, creamy cheese, and jalapeños, wrapped in juicy chicken and crispy bacon, then slow-smoked to perfection — this recipe is the definition of barbecue bliss.
Whether you’re firing up the smoker for a weekend cookout or game day gathering, this is a dish that’s guaranteed to impress.
Why You’ll Love This Recipe
Epic flavor combo: Smoky, spicy, cheesy, savory — all in one bite.
Crowd-pleaser: Perfect for parties, tailgates, or family barbecues.
Hearty and satisfying: Every roll is packed with protein and big flavors.
Customizable: Easily adjust spice levels or swap ingredients to make it your own.
Smoker-friendly recipe: Great for low-and-slow BBQ lovers!
Key Ingredients
Boneless Chicken Breasts: Thin cuts make perfect wraps for stuffing and smoking.
Hot Italian Sausage: Brings heat and flavor depth to the filling.
Cream Cheese + Cheddar: Creamy, melty combo that binds the filling and balances the spice.
Fresh Jalapeños: Add bold flavor and a little kick.
Bacon: Crispy, smoky outer layer that locks in moisture and adds richness.
BBQ Sauce: A final glaze of sticky sweetness to tie it all together.
Smoky Cheesy Jalapeño Chicken Rolls
Ingredients:
10 thin boneless skinless chicken breasts
1 pound hot Italian sausage
6 ounces cream cheese
1 ½ cups sharp cheddar cheese
⅓ cup sliced green onions
10 jalapeños
36 ounces of bacon (3 packs)
2 tablespoons Slap Ya Mama Seasoning
1 tablespoon black pepper
BBQ sauce for brushing
Instructions
Fire Up the Smoker:
Preheat your smoker to 250°F (120°C) while you prep the other ingredients.
Mix the Filling:
In a large mixing bowl, combine the hot Italian sausage, cream cheese, shredded cheddar, and sliced green onions.
Stir until smooth and evenly mixed.
Stuff the Jalapeños:
Slice the ends off the jalapeños, then cut them in half lengthwise.
Remove seeds and membranes.
Fill each jalapeño half with the sausage-cheese mixture.
Assemble the Chicken Rolls:
Lay the chicken breasts flat on a parchment-lined tray.
Sprinkle both sides with Slap Ya Mama seasoning and black pepper.
Place one stuffed jalapeño half on each chicken breast, then roll the chicken around it.
Wrap each roll tightly with bacon, securing with toothpicks if needed.
Smoke the Chicken Rolls:
Place the chicken rolls directly on the smoker grates and cook for about 4 hours, flipping halfway through.
When nearly done, brush with your favorite BBQ sauce and continue cooking for another 20–30 minutes, or until the internal temperature reaches 165°F (74°C).
Serve and Enjoy:
Let the rolls rest for 5–10 minutes before serving.
Slice and enjoy the smoky, spicy, cheesy goodness!
Tips and Shortcuts
Use pre-sliced thin chicken cutlets to save time pounding or slicing.
Wear gloves when handling jalapeños to avoid skin irritation.
Secure rolls with toothpicks or butcher’s twine for even smoking.
Short on time? Bake at 375°F for 30–35 minutes instead of smoking — still delicious!
Prep ahead: Assemble the rolls the night before and refrigerate until ready to smoke.