Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs are a super delicious step up from one of America’s favorite appetizers; “Bacon Wrapped Jalapeno Poppers.”  Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs are made with deliciously crispy Hickory smoked bacon wrapped around juicy, tender boneless, skinless, perfectly seasoned chicken thighs that are stuffed with spicy green Jalapeno peppers filled with cream cheese, then topped with white extra sharp cheddar cheese and fresh green jalapeño peppers

Now how fun is it to not only enjoy your favorite appetizer but also enjoy that bad boy wrapped in chicken and crispy hickory smoked bacon? What’s not to love about all the wonderful flavors in Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs? They are so simple to make and pair well with so many fantastic side dishes you probably already make.

What are Jalapeno Poppers you ask?

Jalapeño poppers are jalapeño peppers that have been de-seeded, the pepper membranes removed and stuffed with a mixture of cheese, spices, and sometimes ground meat, then breaded and deep-fried.

A few Fun facts about Jalapeno Poppers

• Jalapeño poppers are also known as an armadillo egg, if they are wrapped in yummy bacon, a term that was coined back in 1972 by Texans, antedating the trademark on “Jalapeno Poppers”.
• A Chile Relleno can be made with a jalapeño pepper, which leads some to believe that jalapeño poppers are possibly probably the Tex-Mex version of Chile Relleno.
• Primarily when Jalapeño Poppers are smoked or grilled and stuffed with sausage they are also sometimes known as A.B.T or Atomic Buffalo Turds.

You will want to wash the Jalapeno peppers in cold tap water, remove the tops of the peppers with a sharp knife, then remove all the seeds and membranes with the tip of a sharp knife. I usually rinse them to be sure all the seeds are removed.

Use a piping bag with a large tip, to fill the clean and deseeded jalapeño peppers with softened cream cheese till the jalapeño pepper is full. Smooth the tops by scraping a knife over the top. Use a clean damp paper towel to wipe clean any cream cheese that may be on the outside of the cream cheese stuffed jalapeño pepper.

Season the boneless, skinless chicken thigh with Cajun seasoning, kosher salt, and freshly ground peppercorns to your own taste on both sides. If you are avoiding salt intake you can always substitute the Cajun season with a mixture of cayenne pepper, onion powder, garlic powder and freshly ground peppercorns to your own taste omitting the kosher salt and Cajun seasoning.

Place the cold seasoned boneless, skinless chicken thighs on a clean cutting board, place a stuffed jalapeño pepper towards the bottom of the boneless, skinless seasoned thigh – note the above image for reference.

Start at the bottom and tightly wrap the boneless, skinless chicken thigh around the cream cheese stuffed jalapeño pepper, it should look like the image above when you have finished rolling it.Wrap the boneless, skinless chicken thigh with one or two slices of hickory smoked bacon fairly tightly. You should not need to secure the bacon with a toothpick if you have wrapped it around the chicken tight enough; however. feel free to use one if needed.

The uncooked Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs should look like this when you are finished wrapping them. Spray a baking sheet with cooking spray and gently place them on the baking sheet to bake in a 350 degree preheated oven

The delicious man approved Bacon Wrapped Jalapeno Popper Stuffed ChickenThighs are cooked for about  35-42 minutes in 350 degrees preheated oven. I like to even bring them up another notch by adding my favorite white sharp cheddar cheese and slices of fresh jalapeño peppers about 30 minutes baking. So delish Y’all with that melted cheese and jalapeño pepper slice!

Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs

• 8 medium-sized fresh jalapeño peppers, the tops, and seeds removed
• 4 ounces of softened cream cheese
• 8 boneless skinless thighs
• Cajun seasoning
• kosher salt
• freshly ground black peppercorns
• 8 slices of hickory smoked bacon
• 8 slices of sharp white cheddar cheese
• fresh jalapeño slices to top the chicken, optional
• cooking spray

Instructions 

1. Wash the Jalapeno peppers in cold tap water, then remove the tops of the peppers with a sharp knife.  Remove all the seeds and membranes with the tip of the sharp knife. I usually rinse them to be sure all the seeds are removed.
2. Use a piping bag with a large tip, to fill the clean and deseeded jalapeño peppers with softened cream cheese till the jalapeño pepper is full. Smooth the tops by scraping a knife over the top. Use a clean damp paper towel to wipe clean any cream cheese that may be on the outside of the cream cheese stuffed jalapeño pepper.
3. Preheat the oven to 350 degrees F.
4. Season the boneless, skinless chicken thigh with Cajun seasoning, kosher salt, and freshly ground peppercorns to your own taste on both sides. If you are avoiding salt intake you can always substitute the Cajun season with a mixture of cayenne pepper, onion powder, garlic powder and freshly ground peppercorns to your own taste omitting the kosher salt and Cajun seasoning.
5. Place the cold seasoned boneless, skinless chicken thighs on a clean cutting board, place a stuffed jalapeño pepper towards the bottom of the boneless, skinless seasoned thighs- see the above image for reference.
6. Start at the bottom of the boneless chicken thigh and tightly wrap the boneless, skinless chicken thigh around the cream cheese stuffed jalapeño pepper, it should look like the image above when you have finished rolling it.
7. Wrap the boneless, skinless chicken thigh with one or two slices of hickory smoked bacon tightly. You should not need to secure the bacon with a toothpick if you have wrapped it around the chicken thigh tight enough; however, feel free to use one if needed.
8. Spray a baking sheet with cooking spray and gently place them on the baking sheet to bake in a 350 degree preheated the oven for about 30 minutes.
9. Remove from oven and top with sliced white cheddar cheese and jalapeño slices, place back in 350-degree oven and bake 5-10 minutes more till cheese has melted.
10. Remove from oven, let cool for a few moments before serving.
11. Enjoy!

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