Here’s a delicious recipe for Smoky Cheesy Jalapeño Chicken Rolls—crispy, cheesy, and packed with a smoky-spicy kick!
Smoky Cheesy Jalapeño Chicken Rolls
Prep Time: 20 mins | Cook Time: 25 mins | 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 heat)
- 4 slices bacon, cooked & crumbled (optional, for extra smokiness)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 egg (for binding, optional)
- ½ cup breadcrumbs (or crushed pork rinds for low-carb)
- 2 tbsp olive oil (for frying)
- Toothpicks (to secure rolls)
Instructions:
- Prep the Chicken:
- Butterfly the chicken breasts (slice horizontally, but not all the way through) and pound them to ¼-inch thickness.
- Make the Filling:
- In a bowl, mix shredded cheese, diced jalapeños, crumbled bacon (if using), smoked paprika, garlic powder, cumin, salt, and pepper.
- If the mixture feels too dry, add a beaten egg to help bind it.
- Roll ‘Em Up:
- Lay the chicken flat and spread the cheesy jalapeño mixture evenly.
- Roll tightly and secure with toothpicks.
- Coat & Cook:
- Roll each chicken bundle in breadcrumbs (or skip for low-carb).
- Heat olive oil in a skillet over medium heat. Sear the rolls on all sides until golden (about 2-3 mins per side).
- Transfer to a baking dish and bake at 375°F (190°C) for 15-20 mins until the chicken reaches 165°F (74°C) internally.
- Serve:
- Let rest for 5 mins, slice, and enjoy with ranch, sour cream, or extra jalapeño sauce!
Pro Tip: For extra smokiness, add a dash of liquid smoke to the filling or grill the rolls instead of baking.