Smoky Cheesy Jalapeño Chicken Rolls
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.
Nutrition Information
YIELDS: 10 | SERVING SIZE: 1 roll
Calories: ~430 | Protein: ~35g | Fat: ~30g | Saturated Fat: ~12g | Carbs: ~3g | Sugar: ~1g | Sodium: ~800mg
Kitchen Equipment Needed
Smoker (or oven)
Mixing bowl
Sharp knife and cutting board
Toothpicks or kitchen twine
Baking sheet (for prep)
Tongs and meat thermometer
Recipe Swaps and Variations
Make it milder: Use sweet Italian sausage and mini bell peppers instead of jalapeños.
Add crunch: Toss in diced red onions or crushed crackers into the filling.
Swap cheeses: Pepper jack, mozzarella, or Gouda work well.
Go low-carb: Skip the BBQ glaze or use a sugar-free version.
Use turkey bacon for a lighter option.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked rolls (without sauce) for up to 2 months. Thaw in fridge before reheating.
Reheat: Warm in the oven at 350°F or in the air fryer until heated through and bacon crisps back up.
Food and Drink Pairings
Serve with:
Creamy coleslaw
Grilled corn on the cob
Jalapeño cornbread
Roasted veggies or baked beans
Drinks that pair well:
Cold beer (lager, IPA, or smoked porter)
Sweet iced tea
Sparkling water with lime
A smoky bourbon cocktail
Frequently Asked Questions:
Are these super spicy?
They have a moderate kick.
Removing the jalapeño seeds and using mild sausage can make them much milder.
Can I make this in the oven instead of a smoker?
Absolutely. Bake at 375°F for 30–35 minutes, then broil briefly to crisp the bacon.
Use a meat thermometer to ensure 165°F internal temp.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and stay juicy.
Just make sure they’re thin enough to roll.
What’s the best way to keep the rolls from unwrapping?
Use toothpicks or secure with kitchen twine.
Wrapping tightly in bacon also helps hold everything together.
Is BBQ sauce required?
No, but it adds a nice sweet contrast.
You can swap it for hot sauce or glaze with a honey mustard mix.
Do I need to pre-cook the sausage?
Nope! The sausage cooks inside the jalapeños during the smoking process.
Should I pound the chicken thinner?
Only if the breasts are thick.
They need to be thin enough to wrap easily around the stuffed pepper.
What’s the best way to stuff the jalapeños?
Use a small spoon or piping bag for cleaner, faster stuffing.
Can I use pre-cooked bacon?
Fresh bacon is better—it wraps more easily and crisps as it cooks.
Pre-cooked may burn or not hold the shape.
How do I prevent the bacon from sticking to the smoker grates?
Spray the grates with nonstick spray or place the rolls on a wire rack over a tray.