Smoked jalapeno poppers are the snack people hover around at parties. They’re smoky, spicy, creamy, and just a little bit indulgent. You get the heat from the peppers, the richness of the cheese, and that irresistible bacon crunch.
Whether you’re hosting a game day crowd or making a fun weekend appetizer, these poppers deliver big flavor with simple ingredients. Once you try them on the smoker, the oven version won’t feel the same.
What Makes This Recipe So Good
- Balanced flavor: The smoky bacon and creamy cheese cool down the jalapeno heat without hiding it.
- Perfect texture: Tender peppers, melty filling, and crisp bacon give you a great bite every time.
- Smoker magic: Low-and-slow heat adds depth you can’t get from frying or baking alone.
- Easy to prep ahead: Assemble earlier in the day and smoke when you’re ready to serve.
- Custom-friendly: Swap cheeses, add sausage, or make them vegetarian. They’re flexible and forgiving.
Ingredients
- 12 large jalapeno peppers, fresh and firm
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 12 slices thin-cut bacon, halved crosswise (24 short strips)
- Toothpicks (optional, for securing bacon)
- Wood for smoking: apple, cherry, or hickory
- Optional garnish: chopped chives, extra smoked paprika, or a drizzle of hot honey
Step-by-Step Instructions
- Preheat the smoker: Set your smoker to 250°F.
Add your preferred wood. Fruit woods like apple or cherry give a mellow smoke; hickory adds a stronger note.
- Prep the jalapenos: Wearing gloves, slice each pepper lengthwise. Use a spoon to scoop out the seeds and membranes.
For less heat, scrape thoroughly; for more heat, leave a little membrane.
- Make the filling: In a bowl, mix cream cheese, cheddar, green onions, garlic, onion powder, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning.
- Fill the peppers: Spoon or pipe the mixture into each pepper half. Fill level with the top; don’t overpack or it may leak during smoking.
- Wrap with bacon: Wrap each filled pepper with a half slice of bacon, stretching slightly for a snug fit.
Secure with a toothpick if needed. Thin-cut bacon crisps better on the smoker.
- Arrange for smoking: Place poppers on a wire rack or directly on the smoker grates, cheese side up. Leave a little space between each one for airflow.
- Smoke low and slow: Smoke at 250°F for 60–90 minutes, until the bacon is crisp and the peppers are tender. Start checking around 60 minutes.
Thicker bacon may need more time.
- Optional crisping: If the bacon isn’t crisp enough, bump the heat to 300–325°F for the last 10 minutes. Watch closely to prevent flare-ups.
- Rest and garnish: Let poppers rest 5 minutes to set the cheese. Garnish with chives, a dusting of smoked paprika, or a light drizzle of hot honey.
- Serve: Serve warm with ranch, chipotle mayo, or your favorite dipping sauce.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Use a 350°F oven or air fryer for 6–10 minutes until hot and crisp.
Avoid the microwave if possible; it softens the bacon.
- Freeze: Freeze assembled but uncooked poppers on a sheet pan until solid, then bag for up to 2 months. Smoke from frozen at 275°F until hot and bacon is crisp, adding extra time as needed.
Why This is Good for You
- Peppers pack vitamins: Jalapenos bring vitamin C, antioxidants, and capsaicin, which may support metabolism and circulation.
- Protein and satiety: Bacon and cheese help you feel full, especially when paired with a protein-rich meal.
- Portion control built in: They’re small, so it’s easy to enjoy a couple without overdoing it.
- Real, simple ingredients: You can pronounce everything here. No mystery fillers or long labels.
Common Mistakes to Avoid
- Using thick-cut bacon: It stays rubbery at lower temps.
Thin-cut crisps faster and more evenly.
- Overfilling the peppers: Excess cheese spills out. Level the filling with the pepper edges.
- Skipping gloves: Jalapeno oils stick to your skin and can irritate eyes. Wear gloves and avoid touching your face.
- Too much heat too fast: Cranking the smoker from the start can scorch the peppers.
Start at 250°F for gentle cooking.
- Neglecting airflow: Crowding the rack prevents bacon from crisping. Space them out.
Variations You Can Try
- Sausage-stuffed: Fold in cooked, crumbled breakfast sausage or chorizo for extra savory punch.
- BBQ twist: Mix a spoonful of your favorite BBQ sauce into the filling and dust with BBQ rub before smoking.
- Ranch and bacon: Add a tablespoon of dry ranch mix to the cheese for a tangy kick.
- Vegetarian: Skip the bacon and top with seasoned panko. Spray lightly with oil to help it crisp.
- Spicy-sweet: Add a teaspoon of hot honey or chopped candied jalapenos to the filling.
- Blue cheese upgrade: Swap half the cheddar for crumbled blue cheese for a bold, smoky bite.
- Mini bell peppers: For a milder crowd, use mini sweet peppers instead of jalapenos.
FAQ
How spicy are these jalapeno poppers?
Most of the heat lives in the seeds and white membranes.
If you remove them well, the poppers are moderately spicy. Leaving some membrane adds more kick.
Can I make them in the oven instead of a smoker?
Yes. Bake at 400°F for 20–25 minutes, then broil briefly to crisp the bacon.
You’ll lose the smoke flavor, but they’re still great.
What’s the best wood for smoking jalapeno poppers?
Apple and cherry give a mellow, slightly sweet smoke. Hickory brings a stronger classic BBQ flavor. Use what you like, but avoid heavy mesquite for this recipe.
How do I keep the bacon from unwrapping?
Use thin-cut bacon, wrap snugly, and secure with a toothpick if needed.
Chilling the wrapped poppers for 10 minutes before smoking also helps set the shape.
Can I prep these ahead of time?
Absolutely. Assemble up to a day ahead and refrigerate, uncovered for the last hour to dry the bacon slightly. Smoke just before serving.
What dip goes best with smoked jalapeno poppers?
Ranch, chipotle mayo, cilantro-lime crema, or a light drizzle of hot honey are all excellent.
The creamy dips balance the heat and smoke.
How do I reduce the fat without losing flavor?
Use turkey bacon, part-skim cream cheese, and increase herbs and spices. You can also use mini bell peppers and skip the bacon, adding seasoned panko for crunch.
My peppers are too soft—what happened?
They likely cooked too long or at too high a temp. Start at 250°F and pull them when the bacon is crisp and the peppers are just tender, not collapsing.
In Conclusion
Smoked jalapeno poppers are the kind of appetizer that disappears fast.
They’re simple to prep, easy to customize, and loaded with smoky, cheesy goodness. Use thin-cut bacon, keep the heat steady, and don’t overfill. Serve them hot with your favorite dip, and watch them vanish.
If you love bold flavor with a little heat, this recipe is a keeper.
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