This smoked jalapeno poppers recipe is the ultimate party food with bacon wrapped jalapeno peppers stuffed with loads of melty cheese and seasonings, then smoked for the most outstanding flavor. These will be your new favorite poppers!
It's time for more jalapeno poppers in the Chili Pepper Madness kitchen, my friends! Yes! It's always time for poppers. Jalapeno poppers are the ultimate party food, great appetizers for just about any gathering, no matter what time of year.
We're making them a bit differently this time around, and I think you are going to love these. Fire up your smoker, my friends. Today we're serving up Smoked Jalapeno Poppers, and they are addictive!
These are bacon wrapped jalapeño poppers stuffed with seasoned cream cheese then smoked at mid level heat until the bacon becomes just the right amount of crispy.
I can't get enough of these.
Let's talk about how we make smoked jalapeno poppers, shall we?
Smoked Jalapeno Popper Ingredients
- Jalapenos. You'll need 8 jalapeno peppers for this recipe, though it is easy to scale up.
- Cheese. I am using 8 ounces cream cheese, or you can use a combination of 4 ounces cream cheese + 4 ounces shredded cheddar cheese. I make them both ways.
- Seasonings. Use 1 teaspoon smoked paprika (or more to taste), 1 teaspoon garlic powder, and salt and black pepper to taste. Also use spicy red pepper flakes for some optional heat.
- Bacon. Use 16 slices bacon, or use 8 slices cut in half for smaller poppers.
How to Make Smoked Jalapeno Poppers - the Recipe Method
Fire Up the Smoker. Heat your smoker to 300 degrees F.
Core the Jalapenos. Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon or a paring knife.
Mix the Stuffing. Add the cream cheese (+ cheddar cheese, if using), smoked paprika, garlic powder, salt and pepper, and red chili flakes to a bowl and mix well.
Stuff the Peppers. Fill each jalapeno pepper half with the spicy softened cream cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
Wrap them in Bacon. Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place.
NOTE: You can use half a bacon slice with smaller peppers, and as a calorie saver.
Smoke the Poppers. Sprinkle the poppers with extra smoked paprika and red pepper flakes and smoke them for 60-80 minutes, or until the peppers soften and the bacon is starting to crisp.
You can blast them with the broiler a couple of minutes at the end if you need to.
Serve Them Up! Remove from heat, cool slightly, and serve.
Boom! Done! What do you think? They look amazing, don't they? I can eat these all day long!
Serve them up and make everyone love you. You, my friend, are the hero of the day.
Recipe Tips & Notes
The Seasonings. I love to use a good quality smoked paprika for this recipe.
Try to avoid some of the cheaper stuff you get at most grocery stores. Buy This Smoked Paprika Online from Amazon (affiliate link, my friends!) for a brand I recently purchased. Outstanding paprika.
You can also add in some cayenne for additional heat. Chili powder is a nice addition as well.
The Smoke. I like to get my smoke going right away by adding a couple handfuls of wood chips to the smoker first.
Once they start to smoke, I add the poppers to the smoker and hit them with smoke right off the bat. Then, I do two more rounds of smoke part way through cooking.
You can do only 1 round of smoking to a less pronounced smoky flavor. I used hickory chips today, but use your favorite wood.
For Spicier Jalapeno Poppers. Once you core out the seeds and ribs, you can chop up the spicy innards and incorporate them into the cheese mixture.
This way you will get more of that spicy heat with your jalapeno poppers! I do this all the time.
Cooking Times. Cooking Times can vary, depending on your temperatures and bacon.
Just keep an eye on it and check after 45 minutes. If the bacon crisps up enough to your tastes, the poppers are probably done.
The cheeses should be nice and soft, and the peppers themselves softened up.
That's it, my friends. I hope you enjoy your smoked jalapeno poppers. Great recipe! Perfect for game day. Let me know if you make them. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Baked Cream Cheese Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers
- Grilled Jalapeno Poppers
- Air Fryer Jalapeno Poppers
- Four Cheese Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers with Shredded Chicken and Cheese
- Pimento Cheese Jalapeno Poppers
- Bacon Wrapped Armadillo Eggs
- Check out all of my Jalapeno Popper Recipes
- Smoked Chicken Wings
- BBQ Chicken Wings
- Smoked Pulled Pork
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Smoked Jalapeno Poppers Recipe
Ingredients
- 8 jalapeno peppers
- 8 ounces cream cheese or use 4 ounces cream cheese + 4 ounces shredded cheddar cheese
- 1 teaspoon smoked paprika or more to taste
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Spicy red pepper flakes optional
- 16 slices bacon or use 8 slices cut in half for smaller poppers
Instructions
- Heat your smoker to 300 degrees F.
- Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon.
- Add the cream cheese (+ cheddar cheese, if using), smoked paprika, garlic powder, salt and pepper, and red chili flakes to a bowl and mix well.
- Fill each jalapeno pepper half with the spicy cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
- Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place. NOTE: You can use half a bacon slice with smaller peppers, and as a calorie saver.
- Sprinkle the poppers with extra smoked paprika and red pepper flakes and smoke them for 60-80 minutes, or until the peppers soften and the bacon is starting to crisp. You can blast them with the broiler a couple of minutes at the end if you need to.
- Remove from heat, cool slightly, and serve.
Notes
Nutrition Information
Amd says
Instead of the dry spices I mixed in a tablespoon or so of adobo sauce from some canned chipotle that brings heat and spice and its own smokiness.
Mike Hultquist says
Perfection! I love it. =)
Justin says
These are absolutely the best poppers I've ever had. I received huge compliments from my family and friends who tried them. I made them a few weeks ago on my MES 560 and I was so impressed with them that I'm going to make them again for a party tomorrow.
One thing I noticed that you did - was putting them on a tray with some wax paper. Does that seem to help them cook more evenly? Previous attempts I've had with poppers have always been directly on the grill and I've had pretty bad luck with the cream cheese falling out and making a mess. I've also not had the best luck at getting them to cook as evenly as the ones in your pictures. For the ones I make tomorrow, I'll be trying the baking pan and wax paper out.
Mike Hultquist says
Thanks, Justin. Wax paper will help them from sticking to the pan, but you can cook without it.
Marty says
I've been doing this for years, but I don't slice the peppers in half. I cut the tops off and core them, Then stuff them and wrap in bacon and stand them up in a rack so all the cheese doesn't run out.
Mike Hultquist says
Very nice!!
Greg says
Mike,
Another great recipe! The only change I make is to add chopped ghost peppers to the cheese mix. Plus I use smoked cheddar with the cream cheese.
Mike Hultquist says
Perfection! Nice and spicy! I love it.
Nick says
Friggin' Genious!
John W Fuller says
Here's a suggestion. Don't wrap the peppers in bacon right away. First, fill them with the mixture, then smoke on the grill for about 45 minutes, or until they appear to be ready. Do this on low, smoke only. Let's say 120 degrees. This allows the smoke to penetrate both the pepper, and the cheese filling without cooking them too much. This makes a huge difference in flavor trust me. That cream cheese filling just sops up the smoke. In the meantime, get your bacon started in the oven, just until its half cooked and not nearly crispy yet. Then when peppers are ready, wrap them in the half cooked bacon strips. There is still plenty of juiciness in the bacon, don't worry. then back on the smoker at about 350 to cook and crisp up. You're welcome!
Mike Hultquist says
Thanks for your suggestions. I'm good my way!
Ken K. says
I make poppers often. I fill the half without the stem with mild filling and the stem half hotter filling, so you have a choice. And add any extra ribs and seeds to the open jar of pickles in the fridge. Tunes up a dill, or asparagus quite nicely.
Mike Hultquist says
Perfection right there!
Joe Gliwa says
Mike I love these. They make me look good cause people think I actually know what I'm doing. Fooled them.
Do you mind me asking what that paper is you are using to line the pan and are you smoking them right on the paper???
Mike Hultquist says
Haha, thanks, Joe! Well, now you DO know what you're doing. =) I used some butcher paper, but you can use oven save baking paper. Yep, smoke it right on the paper. Makes for easier cleanup. Enjoy!
Stephanie says
Should regular or thick cut bacon be used for this recipe?
Mike Hultquist says
I use regular cut. Enjoy!!
Fredrik Hermann says
Amazingly good poppers. I have never tried with bacon, yours were lovely. Difficult to find good Jalapenos in Sweden though and I cant make them to often.
PS IF you have time, are you able to add metric as well DS
Michael Hultquist - Chili Pepper Madness says
Thanks, Fredrik. I greatly appreciate it! Yes, I need a good metric converter for the site.
tim says
i did mine a bit differently. i used pimento cheese w/ a little liquid smoke and did them in the oven. turned out great.
Michael Hultquist - Chili Pepper Madness says
Nice! I'll take some of those!
Darren W Young says
Do you smoke the jalapeños in the pan with parchment paper?
Michael Hultquist - Chili Pepper Madness says
Yes, I use a pan. Parchment paper works great here. Enjoy.
Carolyn Blake says
We made these with our Fourth of July cookout feast. They were grilled and smoked along with ribeye steaks. There is no way to praise these enough! I used a combination of sharp cheddar and cream cheese. The taste was an explosion of bacon, smoked fat, crispy goodness, with al dente jalapenos that had exactly the right amount of heat. The flavor and warming from the jalapenos was perfection. I have never enjoyed anything more. This is now a staple we will be making weekly.
Michael Hultquist - Chili Pepper Madness says
Wow, thanks so much, Carolyn! Super happy you enjoyed them that much. We love these! I appreciate the comments.
K.O. says
Michael,
Great recipe. I have some smoking right now along with two butts, St Louis cut ribs and pig belly burnt ends. They are always a hit around here. I usually, including today, add crumbled up boudin into the cheese mixture. Zummo's is the brand most often available in the grocery here. It adds a nice spicy and meaty punch to the mix.
Michael Hultquist - Chili Pepper Madness says
Outstanding. I need to eat at your house! Enjoy!!
Robert Karl Hopper says
I have a batch of these on my smoker right now! I sprinkled some holy voodoo rub on them too.
Michael Hultquist - Chili Pepper Madness says
Nice! I love these so much.
Carol Webb says
Thanks for the Baked version of the recipe. I've been slow getting back to you, but I intend to try this version. It sounds delicious!
Michael Hultquist - Chili Pepper Madness says
Thanks, Carol!
Kathy says
We can’t wait to try your recipe for the smoked jalapeño poppers. Can these be froze and then reheated in the oven?
Michael Hultquist - Chili Pepper Madness says
Thanks, Kathy. Yes, you can cook these from frozen. Check out my link on freezing stuffed peppers: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/
Kevin says
Awesome! My wife is a vegetarian, so I left the bacon off several. She loved them. I added about a tablespoon of minced shallot.
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed them, Kevin!
Carol Webb says
This recipe sounds awesome. Unfortunately, I don't have a grill. Can these be made in the oven???
Michael Hultquist - Chili Pepper Madness says
Carol, you CAN bake these, though the smoking element will be missing. If you try to smoke them in the kitchen oven, you could get the smoky fumes in the house. See this recipe, which is essentially Baked Bacon Wrapped Jalapeno Poppers: https://www.chilipeppermadness.com/recipes/bacon-wrapped-jalapeno-poppers. Let me know if this helps.
Sheri says
LOVE to smoke jalapenos! I typically put mine straight onto the grates. Did you cook yours on the parchment paper/pan?
Michael Hultquist - Chili Pepper Madness says
Love it. I used parchment paper for these.
David says
This is a recipe that anyone that likes jalapeños should have in the recipe box! Just cant beat this.
Michael Hultquist - Chili Pepper Madness says
I agree! So good, David! I love these. Addicting!
Steve says
These are amazing. Occasionally we will mix up leftover brisket or pulled pork into the cream cheese.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Steve!
jimAND ROSE nashwinter says
Wow?Going to make tomorrow?Love them
Michael Hultquist - Chili Pepper Madness says
Excellent! Enjoy!!
Raimo Tarkkonen says
I make these poppers frequently using Giant (or Mammoth) jalapeños. They are awesome. Last time i mixed some leftovers from smoked wild boar sirloin in the stuffing.
Michael Hultquist - Chili Pepper Madness says
Love it!!