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!
Smoked Jalapeno Poppers Recipe
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
- Classic Jalapeno Poppers
- 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
Letecia says
Do you place the jalapeños directly on the smoker or do you use a pan? If you use a pan, what kind?
Mike Hultquist says
Letecia, you can place them on the grates of your smoker, but a pan is great. I have a few pans I use dedicated to smoking, mostly cookie sheets. I hope this helps.
Paul says
Hello Mike and Patty,
This sounds sooooooo good!
Problem is, no smoker and very rarely the weather here near Manchester, U.K. is suitable for outdoor cooking, not to mention lack of outdoor space.
We do have a very good local smokery and their smoked bacon is second to none. Could I use this and bake the wrapped stuffed chillies in the oven?
Mike Hultquist says
Hey, Paul. Yes, instead of smoking them, I would use the smoked bacon and bake them. No problem at all! Enjoy!
Bob says
My bother from the UK… you must smoke them - no compromise. Just set up your charcoal grill with buckets on one side, and throw a bunch of wood chips on top.
Cook all of your smoked food on the side of the grill without the briskets. That’s how i do it and it works 100%- no need to buy all that extra equipment! Cheers from the USA
Rebecca says
Also known as ABTS (Atomic Buffalo Turds), they're definitely one of the things I love throwing on the smoker while waiting for the Boston Butt to cook.
Try swapping out the listed seasoning for you favorite rib rub and then a brush of BBQ sauce a few minutes before they're done.
Mike Hultquist says
Perfection!
Darlene in Nova Scotia says
Hello Mike, yummy these look delicious! Jalapeño Poppers are one of our favorite apps. I am going to make a few dozen for the freezer, do you recommend cooking/smoking prior to freezing? Thank you Mike
Mike Hultquist says
Thanks, Darlene! You can really do either way. I recommend getting them ready, freezing, then finishing them on the smoker.
Darlene in Nova Scotia says
Thanks Mike, that's exactly what I will do. Calling for our first snow ❄ today here in Nova Scotia so I have to pick all my peppers today. I'm going to make your Cowboy Candy recipe too. Appreciate your wise advice Mike. Enjoy your day.
Mike Hultquist says
Enjoy!!
Linda says
Can these smoked jalapeños be smoked, refrigerated and reheated under broiler?
Mike Hultquist says
Yep, you can do that! It might make your fridge a little smoky, haha. Enjoy!
Brenda says
I Love these and I do make them quite a bit. I use a mixture of cheeses. The one thing I tried a few months ago that I thought I would give it a try is to smoke the creams cheese first. Omg it's so delicious. It definitely kicks it up nd takes it to another level.
Mike Hultquist says
Excellent! Glad you enjoy them, Brenda!
Mona J says
Brenda - how do you smoke the cheese first? What type of vessel do you put it in?
Leanne says
I have had an explosion of peppers in my garden this year. I was looking for a recipe to make pepper poppers and this recipe did not disappoint. They are easy to make and absolutely delicious. The only thing I did different is that I put the peppers directly on the grate and put a pan on the grate below to catch the bacon drippings. Truly a recipe that will be saved!
Mike Hultquist says
Awesome! Thanks, Leanne!
Joey says
tried making these last year. smoker went up in flames lol. do you put anything under the bacon to not cause grease fire
Mike Hultquist says
Joey, you can use a sheet of aluminum foil or a baking sheet to keep the grease from dripping, or move the flame source to one side and the poppers to the other to avoid direct heat. Much will depend on your smoker.
Cheyene says
I have never made jalapeños poppers in my life I thought I had completely failed these but my family Absolutely LOVED them!!! My little cousin even asked me to make him some for his birthday !!
Only thing I did a tad different was added Cookies seasoning.
Mike Hultquist says
Awesome, Cheyene! Glad everyone enjoyed them! Glad I could help. =)
heather says
can these be done in the air fryers that seems to have take over the world?
Mike Hultquist says
I have this recipe for air fryer jalapeno poppers, though you won't get the pronounced smoked flavor. I hope you enjoy it! https://www.chilipeppermadness.com/recipes/air-fryer-jalapeno-poppers/
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.