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Smoked jalapeno poppers are smoky, cheesy, and incredibly easy to make! They are perfect for a game day party, snack, or even a light meal.
Easy Smoked Jalapeno Poppers Recipe
My family likes to think we are jalapeno popper experts. We make them in the air fryer, bake them in the oven, and smoke them. Each recipe makes delicious poppers, and each cooking method gives them a unique flavor.
Making jalapeno poppers in the smoker is pretty easy, but the flavors are amazing! The bacon has a unique crisp smoky flavor, and the jalapenos have a little crunch too. And because they are smoked at a low temperature, the cream cheese mixture gently melts without oozing out onto the grill.
You can easily customize the poppers by adding extra spices, different shredded cheeses, or even a crumbled sausage or bacon bit. No matter how you make them, these smoked jalapeno poppers are sure to be a hit!
Ingredients You Will Need
- jalapeno peppers – Medium to large peppers work best for stuffing.
- cream cheese – Softened to make mixing and stuffing easier.
- shredded cheddar cheese – For a rich and cheesy filling.
- bacon strips – Thin cut or thick cut strips of bacon will work when making this recipe.
- Optional toppings – Crumbled sausage, diced green onions, additional cheese or cheese sauce.
How to Make Smoked Jalapeno Poppers
Step 1: Turn smoker on and set temperature to 225 degrees F.
Step 2: While the smoker is heating, use a paring knife to cut each jalapeño in half lengthwise and use a small spoon to scoop out the seeds and membranes. For less heat, remove as much as possible.
Step 3: In a medium bowl, mix the cream cheese and shredded cheddar until smooth and well combined.
Step 4: Spoon the cheese mixture into each jalapeno half, filling them just to the top. Be careful not to overfill.
Step 5: Wrap each stuffed jalapeño half with a slice of bacon, securing it with a toothpick if necessary.
Step 6: Arrange the wrapped jalapeños on the smoker grates and smoke for 60 minutes. Then increase the heat to 350 degrees F and smoke for an additional 15-30 minutes, until the bacon is crispy and the peppers are tender.
Tips for the Best Smoked Jalapeño Poppers
- Choose Similar Sized Peppers: Look for jalapeños that are firm and evenly sized for even cooking.
- Secure the Bacon: Use toothpicks to keep the bacon in place.
- Crisp the Bacon: If you want extra-crispy bacon, you can finish the poppers under the broiler for a couple of minutes after smoking.
Smoked Jalapeno Popper Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne to the cheese filling for extra heat.
- Meaty Filling: Mix in cooked crumbled sausage or pulled pork for a heartier bite.
- BBQ Poppers: Drizzle with your favorite BBQ sauce before serving for a sweet and smoky twist.
FAQ’S
Yes! You can assemble the jalapeño poppers and store them in the fridge until ready to smoke. Just be sure to cook them fresh for the best flavor and texture.
No problem! Follow this easy baked jalapeno poppers recipe or this air fryer jalapeno poppers recipe.
Place leftover poppers in an airtight container and store them in the fridge for up to 3-4 days. Reheat them in the oven or air fryer to restore their crispy texture.
More Appetizer Recipes
Smoked Jalapeno Poppers
Equipment
- Medium mixing bowl
- Pellet Smoker
Ingredients
- 10 medium jalapeno peppers
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 20 slices bacon
Instructions
- Turn pellet smoker on and set temperature to 225 degrees F.
- While the smoker is heating, use a paring knife to cut each jalapeño in half lengthwise and use a small spoon to scoop out the seeds and membranes. For less heat, remove as much as possible.
- In a medium bowl, mix the cream cheese and shredded cheddar until smooth and well combined.
- Spoon the cheese mixture into each jalapeno half, filling them just to the top. Be careful not to overfill.
- Wrap each stuffed jalapeño half with a slice of bacon, securing it with a toothpick if necessary.
- Arrange the wrapped jalapeños on the smoker's grill and smoke for 60 minutes. Then increase the heat to 350 degrees F and smoke for an additional 15-30 minutes, until the bacon is crispy and the peppers are tender.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
