Chicken Fajita Bombs

I recently made this for a Derby Party and they were a big hit and oh so easy to make. It was also Cinco de Mayo weekend so something called Chicken Fajita Bombs seemed appropriate.

Start with boneless chicken breasts and slice in half lengthwise until you have a two filets about the size of your hand.

For the filling I diced red peppers, jalapenos and sweet onions and used a shredded Monterey Jack cheese.

Add the filling and be very generous as you fill then sprinkle fajita seasoning onto your filling.

Roll up the chicken and wrap with a couple of pieces of bacon. Sprinkle the top with more of the fajita seasoning.

I then smoked at 225 for 2 hours or until the internal temperature was 165. You can either slice into medallions or serve whole as an entrée.

These make great appetizers sliced into medallions and 6 or 8 whole chicken breasts make many, many bite size snacks. I recommend letting the rest prior to slicing as this makes life much easier.

Fajita Seasoning Recipe

1 Tablespoon Cornstarch
2 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon White Sugar
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Cumin

I actually doubled this and I recommend making a big batch as it will keep forever

Keep Smoking My Friends
Randy