These smoked bacon-wrapped jalapeño poppers are cooked low and slow so the bacon fat fully renders and the peppers soften. No more burnt bacon, crunchy jalapeños, or cheesy filling that melts out. This is an easy appetizer for game day, cookouts, or backyard BBQs.
These smoked bacon-wrapped jalapeño poppers are creamy, smoky, and a little spicy, making them perfect for a full game-day spread or a cozy weekend afternoon. This is one of those snacks that disappears faster than you expect. If you're planning a game day spread, these pair perfectly with smoked buffalo chicken dip or a platter of honey ginger chicken wings. Simple ingredients, big payoff, and no babysitting, exactly how a smoker appetizer should be. They can also be assembled ahead of time and smoked straight from the fridge, which makes them easy to prep before guests arrive.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Best Wood for Smoked Jalapeño Poppers
Mild woods, such as apple and cherry, work best with dairy-based fillings. Avoid mesquite as it is too strong for the cream cheese. If you need additional assistance, check out our guide on the best wood for smoking.
Step-by-Step Instructions
- Step 1: Set your smoker to 250°F. Add filling ingredients to a bowl.
- Step 2: Slice jalapeños lengthwise and remove seeds and membranes. Mix the cheesy filling until smooth.
- Step 3: Fill cut pepper halves with the filling.
- Step 4: Wrap each jalapeño with bacon and secure with toothpicks if needed.
- Step 5: Smoke for 60-75 minutes, until the bacon is fully rendered and the jalapeños are tender.
- Step 6: Remove from the smoker and let cool for a few minutes before serving.
Pro Tips from Our Backyard
- Temperature matters. Higher temps will burn the bacon before it renders.
- Don't overfill. If you overfill the peppers, you risk cheese melting out onto your smoker.
- Don't pull too early. The jalapeño poppers are done when the bacon fat is crispy and rendered and the peppers are slightly wrinkled and tender.
Serving Suggestions
These jalapeño poppers are perfect to pair with other smoked favorites, such as smoked jerk wings, smoked mac and cheese, or a platter of grilled vegetables for balance. They're great to serve as an app while the main dish finishes smoking.
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Smoked Bacon-Wrapped Jalapeño Poppers
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Ingredients
- 5 fresh jalapeños, cut in half, seeds and membranes removed
- 4 ounces cream cheese, softened
- ½ cup shredded cheddar or pepper jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 slices bacon, cut in half crosswise (10 shorter strips)
- Toothpicks, as needed
Instructions
- Preheat your smoker to 250°F.
- Slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and membranes. Leave a bit of the membrane if you want more heat.5 fresh jalapeños
- In a small bowl, mix together the cream cheese, shredded cheese and spices until smooth and well combined.4 ounces cream cheese, ½ cup shredded cheddar or pepper jack cheese, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper
- Spoon or pipe the cheese mixture into each jalapeño half, keeping it below the top edge so it doesn't spill out as it cooks.
- Wrap each stuffed jalapeño with a half slice of bacon, starting at one end and spiraling it around the pepper. Secure with a toothpick if needed.5 slices bacon, Toothpicks
- Arrange the poppers on the smoker grates, bacon seam side down. Smoke for 60-75 minutes, until the bacon is rendered and starting to crisp and the jalapeños are tender.
- Let cool for a few minutes then serve warm.
Notes
- You can assemble the jalapeño poppers up to 24 hours in advance. Store them uncovered or loosely covered in the fridge, then smoke straight from the fridge. You may need to add 5-10 extra minutes of cook time.
- If your bacon is rendered but not quite crisp, you can finish the poppers at 350-375°F for 3-5 minutes in the oven or on a hot grill. This step is optional and depends on your smoker.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat at 350°F in the oven or air fryer for 5-10 minutes.
Equipment Needed
- Pellet Smoker
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