Smoked Jalapeno Poppers are a crowd-pleasing appetizer perfect for game day or parties! Jalapenos are stuffed with creamy, melty cheeses and spices and then wrapped in crispy smoky bacon.
The weather is finally cooling off and the leaves are starting to change. It’s my favorite season and the perfect time to start the smoker! Everyone will love jalapeno poppers on the pellet smoker. Stuff jalapeno halves with both cream cheese and cheddar for extra cheesy goodness. Wrap the jalapenos in bacon and let the smoker crisp it up. These are sure to be everyone’s favorite appetizer!
Love Jalapeno Poppers? Check out my Jalapeno Popper Chicken!
Smoked Jalapeno Popper Ingredients
How to Make Jalapeno Poppers on Smoker
- Prepare the jalapenos. Slice the jalapenos in half lengthwise. Scoop out the seeds and membranes using a spoon.
- Cream cheese mixture. To a small bowl, add softened cream cheese, shredded cheese, garlic powder, paprika, and pepper. Mix until completely combined. Fill each jalapeno with the cream cheese mixture.
- Wrap with bacon. Wrap each jalapeno with a half slice of bacon. Use a toothpick to secure the bacon if needed.
- Smoke. Transfer to the preheated smoker, line with foil, and smoke for 45-60 minutes (depending on size). Smoke until the jalapenos are tender and the bacon is crispy. You can stick them in the oven on broil for a couple of minutes to crisp up the bacon if needed.
- Serve. Remove from the smoker, cool slightly, and serve.
FAQ’s
Should regular cut bacon or thick cut bacon be used?
Use regular-cut bacon to ensure nice and crispy bacon.
Smoke Directly on the Grill?
Yes, you can smoke directly on the grill or foil, butcher paper, a baking sheet, or a wire rack if desired. If smoking directly on the grill, make sure you check them often to prevent burning on the bottom.
What if the Bacon Isn’t Crispy?
No problem, just broil in the oven for a couple of minutes (watching the entire time) to crisp up the bacon.
Jalapeno Popper Add-ins
Mix in shredded chicken, pulled pork, chorizo, or sausage.
Recipe Variations
- Jalapeno poppers without bacon
- Use different cheeses
Tips
- Don’t overstuff the jalapeno. You don’t want the cheese to spill out.
- For spicier jalapenos, add some of the jalapeno seeds.
- Wrap the bacon starting with the seam down.
- Secure bacon with a toothpick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can you Reheat Bacon Wrapped Jalapeno Poppers?
Reheat leftover jalapeno poppers in the oven at 350 degrees until warm. Or in the microwave until warm.
Can you Freeze Smoked Jalapeno Poppers?
You can freeze poppers in an airtight container or Ziploc bag for up to 3 months. Allow the poppers to thaw. Bake at 350 degrees on a foil-lined baking sheet for 20-30 minutes until warm and the bacon is crispy.
Products Used
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More Appetizers
Smoked Jalapeno Poppers
Equipment
- pellet smoker any kind of wood pellets ( I used a blend)
- small bowl
Ingredients
- 10 jalapeno peppers
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp paprika or smoked paprika
- ¼ tsp black pepper
- 10 slices bacon cut in half
Instructions
- Prepare the smoker by adding pellets to the hopper.Preheat the smoker to 300°F.
- Slice the jalapenos in half lengthwise. Scoop out the seeds and membranes using a spoon.
- To a small bowl, add softened cream cheese, shredded cheese, garlic powder, paprika, and pepper. Mix until completely combined.Fill each jalapeno with the cream cheese mixture.
- Wrap each jalapeno with a half slice of bacon. Use a toothpick to secure the bacon if needed.
- Transfer to the preheated smoker, line the smoker with foil, and smoke for 45-60 minutes (depending on size). Smoke until the jalapenos are tender and the bacon is crispy.You can stick them in the oven on broil for a couple of minutes to crisp up the bacon if needed. Remove from the smoker, cool slightly, and serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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