Easy Smoked Jalapeño Poppers

Save for later!

Bacon-wrapped smoked jalapeño poppers are our go-to appetizer for family holidays. These spicy treats bring together a delightful mix of smoky, creamy, and spicy flavors, making them a standout appetizer for any gathering.

These aren’t your average poppers though. Slow smoking creates an appetizer that will disappear in minutes, so be sure to save yourself a couple.

Let me show you how to create these crowd-pleasing, smoky bites of cream cheese stuffed poppin’ perfection.

Tools for Smoking Jalapeno Poppers

• Smoker (or grill)
• Tongs
• Foil
• Cutting Board
• Gloves
• Knife
• Spoon/Spatula
• Toothpicks for securing bacon wraps

This post contains affiliate links. As an Amazon associate or other affiliate, I earn from qualifying purchases. We try to recommend products we personally use or have used and trust. If you choose to purchase through our links in this post, we may receive a commission, at no extra cost to you. Read the full disclosure here. 

Ingredients You’ll Need

• 12-14 Jalapeño Peppers
• 8oz Cream Cheese, softened
• 1/2-1 Cup Shredded Cheddar or cheese of choice
• 1-2 packages Bacon (get regular cut, not thick cut, as that will take too long to cook)

Preparing the Jalapeños

Step 1: Choose the Right Peppers

Select firm, medium-sized jalapeños (about 3″ in length). Make sure to look them over as you don’t want mushy spots or lots of cracks. The fresher the peppers, the better the flavor and texture of your poppers will be.

Step 2: Cut and Core

Make sure you wear gloves (or in a pinch, a plastic bag on each hand will do) and slice the jalapeños lengthwise. Remove the seeds and membranes, and add them to your compost! For even less heat, you can rinse the peppers under cold water.

Making the Filling

The filling for these smoked jalapeño poppers is super simple and includes cream cheese and shredded cheese. Make sure the cream cheese is softened to make it easy to spread. For added flavor, you can add herbs, spices, or even crumbled sausage to the cream cheese:

• Spices: Add garlic powder, cayenne, smoked paprika, or a dash of hot sauce
• Herbs: Stir in fresh cilantro or parsley for a herby kick, or even try rosemary for something more aromatic
• Sausage or Bacon: Cook any meats first and crumble before adding to the cream cheese

Wrapping Your Jalapeño Poppers

Step 1: Fill the Peppers

Using a spoon or spatula, fill each halved jalapeño with the cream cheese mixture. Try not to overflow the cream cheese, you want it even with the top of the jalapeño. Top with a bit of shredded cheese, about 2 teaspoons.

Step 2: Wrap in Bacon

Wrap each stuffed jalapeño with a strip of bacon, securing it with a toothpick. You can use a whole slice or even half a slice of bacon for each popper. Be sure it is NOT thick cut bacon.

How to Smoke Jalapeño Poppers

Step 1: Preheat Your Smoker

Set your smoker to 175 degrees and add your preferred wood chips/pellets, such as hickory or applewood. Cover the smoker rack in foil to avoid any melted or scorched cheese.

Step 2: Arrange and Smoke

Place the bacon-wrapped jalapeño poppers on the smoker rack upside down, ensuring they’re spaced out for even cooking. Smoke until bacon starts to cook or until cheese is melting, about 20 minutes.

Flip poppers and increase temperature to 350 degrees. Cook for 30-35 minutes, or until bacon is crispy.

If you do not have a smoker, you can alternatively grill your poppers for 15 minutes each side.

Step 3: Check for Doneness

The bacon should have a crispy exterior, and the cheese filling should be bubbly and slightly golden. If needed, continue cooking in 5-minute intervals, checking after each one.

Tips for Perfect Smoked Jalapeño Poppers

• Use foil to prevent cheese from dripping onto the smoker rack
• Try different cheese blends for unique flavors
• For extra heat, leave a few seeds in the jalapeños or add hot sauce or cayenne to the filling

Pairing Suggestions

Smoked jalapeño poppers pair well with smoked meats like chicken legs, brisket or pulled pork, and fresh salads. Their smoky flavor also complements a good soft pretzel!

Storing and Reheating

IF you have any left, you can store them in an airtight container in the refrigerator for 2-3 days. To reheat, place them in the oven at 350°F for 10–15 minutes until warmed through and bacon has begun to sizzle.

You’re now ready to create the ultimate smoked jalapeño poppers! Whether you’re hosting a backyard barbecue or game day party, these bacon-wrapped poppers are guaranteed to impress your guests and earn you a reputation. You may just have to make them for every get-together (sorry!).

Try making Beef Heart Jerky next!

FAQS