Smoked Jalapeno Poppers
Smoked jalapeno poppers are an even better version of the classic bar appetizer. You’ll love these smoky, cheesy snacks and will be making them over and over again for everything from barbecues to parties to game day eating!
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If I had to name one foodie thing I love above all other foodie things, it is without a doubt my smoker.
It makes literally any recipe even better.
Take, for example, these smoked jalapeno poppers.
This is one of those things when you can make it the traditional way and it’ll be really good.
But if you smoke them?
HOLY COW. We are talking knock your socks off, next level delicious.
Ingredients
To make these, you only need 4 easy to find ingredients:
- Jalapeno peppers– Go for the large ones, not the small ones. Then cut them in half and remove the seeds and membranes.
- Cream cheese– Full fat cream cheese is best in this. Let it soften on your counter before you use it.
- Bacon– In place of breading, you are going to wrap your poppers with bacon. Use your favorite variety.
- Cheddar cheese– Cut it into strips or sticks the length of the peppers.
How to Make
Making this yummy bacon wrapped jalapeno is pretty easy.
Start by halving the peppers lengthwise and removing the seeds and the white or lighter green ribs.
Add one cheddar cheese stick to a halved, cleaned pepper. Then, spoon in some cream cheese on top of the cheddar cheese and spread it out so it fills the pepper.
Next, wrap a slice of bacon tightly around the stuffed pepper, tucking the ends in.
Add the prepared jalapeno popper to a 9×13″ aluminum baking tray.
Repeat until all the peppers have been prepped and added to the pan.
Put the tray of poppers into your preheated smoker.
Smoke the peppers for 1 1/2 – 2 hours.
Let the poppers rest for 2-3 minutes before serving, still being careful to handle as they’ll be hot. Enjoy!
What kind of wood should I use to smoke jalapeno poppers?
You can really use any kind you want but I highly recommend using mesquite or hickory.
Storing Leftovers
If you have leftovers, you can store them in the fridge in an airtight container for 3-4 days. Reheat them in the oven until the cheese is melted and they are warmed through.
Tips and Tricks
- If you’re sensitive to capsicum (I AM!) or just want to avoid any unnecessary injuries, prepare the jalapenos using kitchen grade disposable gloves. These kinds of gloves won’t be coated or lined with powder.
- Want the flavor, but not the heat? Soak your cut and cleaned peppers in a large mixing bowl filled with ice cold water for 30 minutes to 1 hours before preparing the poppers. The cold water will help leech some heat from the peppers. When ready to use, drain off the water and use the peppers as instructed.
- For a real treat, give these jalapeno poppers the candied sweet heat treatment! Prepare the poppers as instructed, except before transferring them to the tray- roll them in brown sugar first.
- If you are having trouble getting the bacon to stay wrapped around the peppers, you can always secure the ends with toothpicks. And if you use toothpicks, make sure you take them out prior to serving!
Other Smoked Appetizers You’ll Love
Smoked jalapeno poppers are a delicious take on the classic appetizer that you’ll love!
Make them for your next party or barbecue and enjoy!
Looking for other smoked appetizer recipes? Try these:
If you’ve tried these SMOKED JALAPENO POPPERS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Jalapeno Poppers
Ingredients
- 8-10 large jalapeno peppers halved & seeded
- 8 tbsp cream cheese softened
- 20 slices bacon
- 1/2 lb cheddar cheese cut into strips/sticks the length of the peppers
Instructions
- Halve the peppers, as instructed, and be sure to remove and seeds & membrane.
- Add one cheddar cheese stick to a halved, cleaned pepper, followed by a tablespoon of cream cheese. Spread the cream cheese out overtop and into the cavity around the cheese stick using the back of a spoon.
- Wrap a slice of bacon evenly & tightly around the stuffed pepper. I tuck the finished end in, but you can secure with toothpicks, if needed.
- Add the prepared jalapeno popper to a 9x13" aluminum baking tray. Repeat until all the peppers have been prepped and added to the pan.
- Preheat your smoker to 240°. Once preheated add the tray of jalapeno poppers to the smoker.
- Smoke the peppers for 1 1/2 - 2 hours.
- Let the poppers rest for 2-3 minutes before serving, still being careful to handle as they'll be hot. Carefully remove any toothpicks before eating, and enjoy!
Notes
- If you're sensitive to capsicum (I AM!) or just want to avoid any unnecessary injuries, prepare the jalapenos using kitchen grade disposable gloves. These kinds of gloves won't be coated or lined with powder.
- Want the flavor, but not the heat? Soak your cut and cleaned peppers in a large mixing bowl filled with ice cold water for 30 minutes to 1 hours before preparing the poppers. The cold water will help leech some heat from the peppers. When ready to use, drain off the water and use the peppers as instructed.
- For a real treat, give these jalapeno poppers the candied sweet heat treatment! Prepare the poppers as instructed, except before transferring them to the tray- roll them in brown sugar first.
- If you are having trouble getting the bacon to stay wrapped around the peppers, you can always secure the ends with toothpicks. And if you use toothpicks, make sure you take them out prior to serving!
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Making these now but am confused by directions. 8-10 whole jalapenos, cut in half would render 16-20 half jalapenos. If you only have 8 tablespoons of cream cheese and 8 pieces of cheese, you will have jalapenos that contain nothing. Can you help me understand what I am missing or are directions and quantities incorrect?
The sliced cheese takes up a large part of the halved pepper’s cavity, so you’re filling the cream cheese in around that and I found it took roughly 1/2 tbsp to do so. If your jalapeno’s are on the larger side, you may end up needing more than the 8 tablespoons called for. And 1/2 lb block of cheese should be more than enough to cut out 20 sticks of cheddar from. Hope that helps!
Thanks-that was kind of what I went with; I just kind of plunged into it and that was how things turned out! They are in the smoker as I type! Thanks for the recipe!