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  • Lynds
    • Jun 10, 2020
    • 3 min read

Jalapeno Popper Bacon Wrapped Chicken

Where do I start these are little bundles of dairy free joy wrapped in bacon!


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Can I say... I love jalapeno poppers more than anything? It's probably not a completely true statement, but when I look at them and eat them... it's true in the moment! I also then realized I couldn't eat dairy any more and this was one of the first "oh no" moment's I had!! Vegan cheese rocks but cooked for a long time on a BBQ... I wasn't sure how it would stand up!


Let's get to the recipe! I'm excited about this one!





Cashew cheese worked! I also love this brand, they have a bunch of delicious flavours and the consistency is awesome! Chives and Garlic seemed to fit nicely with this flavour profile, so I cut and cored the jalapenos and filled them with this cashew goodness!


I then de-boned some chicken thighs and seasoned the inside with my own sweet and spicy meat rub and nestled the jalapenos into the centre!





Now to wrap these bad boys! The plan ultimately is to wrap them in my husband's home made bacon, but they needed to be folded up in little packages first and then held together with a tooth pick. If you want to learn how to make and cure your own bacon... click here!



Unlike my previous bacon wrapped chicken post where I did the basket weave, I just did a simple wrap around this time. That said if you want to give the basket weave a shot here, it works so check out the technique here. I seasoned the top of the bacon with my meat rub as well! Use any meat seasoning you have on hand. I hope to one day to be able to produce my spice to share with everyone! One day.



These were then smoked on my Traeger smoker at "smoke" for 30 minutes and then up'd to 225 degrees for 1 hour to get a good smoke flavour into the bacon and then turned the heat to 350 degrees and watched until the internal temp got to at least 165 degrees. Look at these cook... a beautiful thing!




If you don't have a smoker, you are better off cooking these in the oven at about 425 to start.. this will crisp up your bacon to what you want it to be... check it regularly, when your bacon looks good on top, drop your oven temp to 350 degrees and cook until it hit 165 degrees internally! You might want to hit your broiler to cook the bacon... I wouldn't... that crisps too fast and then the bacon will crumble off your chicken.




I served this dish with boiled new potatoes and steamed asparagus! I used more of the "spread 'em" cashew spread on my potatoes and green onion grown from my garden. This was an epic meal... On the smoker I want to say this was all in two hours, in the oven with prep and cooking 45- 1 hour. I hope you try it!



The Recipe:


Take 4 chicken thighs and de-bone them

spread generously with a meat seasoning of your choice.


Cut 2 jalapeno peppers in half and core them removing all of the seeds.

fill with a cream cheese if you can or (you can't tell its not dairy) Spread 'em cashew spread.


Place the jalapeno in the centre of the chicken thigh and wrap the end over to make a package.


Wrap bacon around the outside and secure the package closed with a toothpick.


Look up for both smoker and oven directions! Bottom line invest in a meat thermometer to ensure your internal meat temperature is where it needs to be for safety!


This meal was served with new potatoes and asparagus! This goes well with anything. Enjoy!













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