Smoked Jalapeno Poppers are an easy and delicious appetizer that your friends and family will love. Perfect for all your game days or parties!
Let’s talk about a recipe that’s going to seriously jazz up your barbeque: Smoked Jalapeno Poppers! Imagine spicy jalapeno peppers, mellowed by the smoky flavor of a grill, filled with a luscious cream cheese mixture. After that you wrap it all up with a slice of bacon!
It’s a game day favorite that’s packed with flavor and surprisingly easy to make. It’ll be the best appetizer on the platter at your next get-together!
So I’m telling you, my friends – these are the ins and outs of our delicious smoked jalapeno poppers recipe. These little bites are a classic appetizer for good reason, they’re fun, flavorful, and have just the right amount of kick.
I can’t wait to see how your poppers turn out. Don’t forget to leave a star rating and share your creation on social media! Until next time, happy smoking!
Common Questions About Smoked Jalapeno Poppers
What Temperature Do You Use To Smoke Jalapeno Poppers?
For smoked jalapeno poppers, the ideal temperature for your pellet grill or smoker is around 250 degrees Fahrenheit. This lets the peppers cook slowly and absorb that rich, smoky flavor.
How Long Does It Take To Smoke?
The length of smoking time can depend on the size of your peppers and your specific smoker. But generally, you should expect to smoke your jalapeno poppers for 1 to 2 hours. This ensures that the peppers have softened, and the bacon has had time to get nice and crispy.
What Kind of Wood Do You Use?
Hickory wood chips are a great choice for smoking jalapeno poppers. This type of wood imparts a robust, savory flavor that complements the spicy peppers perfectly.
Storage
This is probably my favorite thing to make on my pellet smoker. I can’t even describe to you how much I love these smoky jalapeno poppers!
Refrigerator
Store any leftover poppers in an airtight container in the refrigerator. They will keep for up to 3 days. Just make sure they’ve cooled down to room temperature before you put them away.
Freezer
Smoked jalapeno poppers can also be frozen for up to a month. Be sure to store them in a single layer in a freezer-safe container to avoid them sticking together.
Tips
One great thing about these poppers is how easy they are. Once you get them on the smoker, it’s all downhill from there!
- Wearing disposable gloves when handling jalapeno peppers can protect your hands from the spicy oils.
- For a less spicy popper, make sure to thoroughly remove the seeds and membranes inside the jalapenos.
- Using thick-cut bacon can result in more flavorful and crispy bacon-wrapped jalapeño poppers.
- If your bacon isn’t as crispy as you’d like after smoking, you can pop the poppers under a broiler for a couple of minutes. Keep a close eye on them to ensure they don’t burn.
Ingredients
Oh, the melted cheese in these poppers! I can’t help it. My mouth starts watering any time I think about it!
- Jalapeño peppers
- Cream cheese
- Shredded cheddar cheese
- Paprika
- Onion powder
- Garlic powder
- Bacon slices
How to Make Smoked Jalapeno Poppers
It’s seriously simple, guys. Don’t fret if they don’t look exactly how you envisioned them. Once they get into that smoker, they’ll transform into smoky, cheesy jalapenos that you’ll absolutely love!
- Preheat the smoker to 250 degrees F.
- Slice the jalapeno peppers in half lengthwise and scoop out the seeds and membranes inside with a spoon. It’s best to wear gloves to do this.
- Add the cream cheese, cheddar cheese, paprika, onion powder, and garlic powder to a bowl and mix well.
- Fill each jalapeno pepper half with the cheese mixture, and distribute evenly in the pepper halves.
- Wrap each jalapeno with a slice of bacon. Use toothpicks to hold the bacon in place.
- Transfer the peppers to the preheated smoker and smoke them for 1-2 hours, or until the peppers soften and the bacon is starting to crisp. You can place them under a broiler for a couple of minutes if you need to.
- Remove, cool slightly, and serve.
Kitchen Supplies You’ll Need for Smoked Jalapeno Poppers
Don’t hesitate to let me know if you have your own variation to these. I love to hear feedback on how things went for you!
- medium bowl
- small spoon for deseeding
- paring knife
- Toothpicks to hold the bacon in place
- smoker or pellet grill
What to Serve With Smoked Jalapeno Poppers
Smoked jalapeno poppers are a versatile appetizer that pairs well with all kinds of dishes. Serve them alongside burgers and hot dogs at a barbecue or with tortilla chips and salsa for a Tex-Mex-themed night.
They also go well with a cool, crisp beer or your favorite dipping sauce.
Why You Should Make Smoked Jalapeno Poppers
So many reasons! But I’ll keep it to a few since I know you’ll love these as soon as you try them.
- They’re a crowd-pleaser: Spicy, cheesy, and bacon-wrapped? You’re guaranteed to have guests asking for the recipe!
- It’s a fun way to get creative with fillings and flavors.
- Smoked jalapeno poppers are an easy appetizer that looks (and tastes) impressive.
Variations and Add-Ins for Smoked Jalapeno Poppers
You can get creative with your jalapeno popper filling. Here are just a few ideas to get you started!
- Add a little cooked sausage to your cream cheese filling for an extra savory touch.
- Sprinkle bread crumbs on top before smoking for a crunchy texture.
- For an extra kick, add a sprinkle of chili powder to your cream cheese mixture.
- For a delicious twist, try adding some spinach dip or shredded pepper jack cheese.
- Swap out cheddar for pepper jack cheese for extra spice.
If you love this easy appetizer recipe, you’re going to love these other smoked snacks too. Please click each link below to find the easy, printable recipe!
More Great Jalapeno Recipes
Easy Strawberry Jalapeño Donuts
If you love this recipe for smoked poppers as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Smoked Jalapeno Poppers
Ingredients
- 12 medium jalapeno peppers
- 8 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 12 slices bacon sliced in half
Instructions
- Preheat the smoker to 250 degrees F.
- Slice the jalapeno peppers in half lengthwise and scoop out the seeds and membranes inside with a spoon. It’s best to wear gloves to do this.
- Add the cream cheese, cheddar cheese, paprika, onion powder, and garlic powder to a bowl and mix well.
- Fill each jalapeno pepper half with the cheese mixture, and distribute evenly in the pepper halves.
- Wrap each jalapeno with a slice of bacon. Use toothpicks to hold the bacon in place.
- Transfer the peppers to the preheated smoker and smoke them for 1-2 hours, or until the peppers soften and the bacon is starting to crisp. You can place them under a broiler for a couple of minutes if you need to.
- Remove, cool slightly, and serve.
Equipment
- Wood: Hickory
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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