20 Jalapeños
2 cups shredded Chicken
1 cup Mozzarella
8 ounces of Buffalo Sauce
4 ounces crumbled blue cheese
16 ounces of cream cheese
20 strips of bacon
For the Smoked Chicken:
Set your smoker to 375 degrees.
Use @bearmountainbbq Chef’s Choice Pellets for that maximum smoke flavor.
Season Chicken with your favorite Rub.
Smoke until the chicken breast reaches 165 degrees internal temperature.
Rest for 30 minutes and shred.
For the Buffalo Chicken Jalapeño Poppers:
In a bowl mix 2 cups shredded chicken, 1 cup mozzarella cheese, and 8 ounces buffalo sauce.
In your jalapeño boat add 1 Tbsp cream cheese, 1 1/2 Tbsp buffalo chicken mix, and a sprinkle of blue cheese crumbles then wrap with 1 strip of bacon.
Top with your favorite BBQ sauce and put in the smoker at 375 degrees for about 1 hour or until the bacon is done.
Top with buffalo sauce & blue cheese!
Enjoy!