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Smoked Jalapeño Poppers

These jalapeño poppers are infused with a deep smoky flavor through slow smoking peppers and cheese together, creating a layered, savory snack. The peppers are filled with a creamy cheese mixture, wrapped in smoky bacon, and then smoked until tender and bubbly, resulting in a visually appealing, flavorful appetizer with a smoky aroma and crispy edges.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 8 pieces jalapeño peppers firm, shiny, bright green
  • 4 oz cream cheese softened to room temperature
  • 1 cup sharp cheddar cheese grated
  • 8 slices thick-cut smoky bacon cut in half lengthwise
  • 2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp lime juice optional
  • 1 cup wood chips hickory or applewood, soaked in water for 30 minutes

Equipment

  • Smoker or grill with smoking box
  • Long tongs
  • Sharp knife
  • Mixing bowl
  • Foil-lined baking sheet

Method
 

  1. Use a sharp knife to carefully cut each jalapeño in half lengthwise, then scoop out the seeds and membranes with a spoon, leaving the peppers intact.
  2. In a mixing bowl, combine softened cream cheese, grated cheddar, smoked paprika, garlic powder, and lime juice. Mix until smooth and creamy, with a vibrant color and aroma of spices.
  3. Spoon or pipe the cheese filling into each pepper half, pressing gently to fill the cavity fully and create a smooth, rounded top.
  4. Preheat your smoker or grill to about 107°C (225°F). Arrange the stuffed peppers on a foil-lined baking sheet, spacing them evenly.
  5. Scatter soaked wood chips over the heat source or into the smoker box to produce steady, flavorful smoke. Place the peppers inside and smoke for 30–40 minutes, until the peppers are soft, slightly wrinkled, and the cheese is bubbly.
  6. Wrap each smoked pepper with a half strip of smoky bacon, securing with toothpicks if needed. Place the wrapped peppers back on the smoker to cook for an additional 15 minutes, until the bacon is crispy and browned.
  7. Remove the peppers from the smoker carefully with tongs, and let them rest for 5 minutes to allow the cheese to set and flavors to meld.
  8. Transfer the poppers to a serving platter. Remove toothpicks, and serve warm, garnished with chopped herbs if desired. The peppers should be tender, the cheese bubbling, and the bacon crispy, with a smoky aroma inviting you in.