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Smoked Jalapeño Poppers Recipe

Once you serve up smoked jalapeno wrapped in bacon your friends and family will be begging you to make them again! Jalapenos have a fantastic natural flavor. Smoking them brings out a totally different side that I have never experienced before.
I highly recommend using cheddar cheese in your filling and don't forget to wrap them in bacon!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer, Side Dish
Cuisine: Barbecue, grill
Servings: 5 people
Calories: 200kcal
Author: Charlie
Cost: 9

Ingredients

  • 250 ounces cream cheese
  • 250 grams your favorite cheese shredded cheddar cheese, blue cheese or goats cheese work really well
  • 15 large jalapeño peppers
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 4 tsp dried onion
  • 1 tsp honey
  • 10 slices bacon halved widthwise

Instructions

Indirect Grilling

  • Preheat your grill to 350°F
  • Slice the thejalapeño long way you can remove all the seeds.
  • Place the cream cheese, shredded cheese, dried onion, garlic powder, smoked paprika, and chili flakes (optional) in a bowl and mix.
  • Stuff each half of the jalapeño full of your cheese mix. Once each jalapeño is stuffed, wrap in a strip of bacon and a toothpick (this is important otherwise your cheese will escape).
  • Place the jalapeños on the grill away from the heat source, making sure you have a drip pan underneath. Lay the jalapeños straight on the grill plates or on a grilling rack or tray if you have one.
  • You are looking to cook the jalapeños until the bacon has grilled to golden brown and crispy. This will take around 20 - 25 minutes.
  • When serving be very careful, the cheese inside is extremely hot. If possible you are best to wait 5 minutes before eating to avoid mouth burns.

Smoking

  • Preheat your smoker to 260°F following your smokers manufacturers instructions.
  • Slice the thejalapeño long way you can remove all the seeds.
  • Place the cream cheese, shredded cheese, dried onion, garlic powder, smoked paprika, and chili flakes (optional) in a bowl and mix.
  • Stuff each half of the jalapeño full of your cheese mix. Once each jalapeño is stuffed, wrap in a strip of bacon and a toothpick (this is important otherwise your cheese will escape).
  • Place the jalapeños on your smoker racks (with a drip pan underneath) and smoke for 50 - 80 minutes. Rotate the racks every 30 minutes
  • You are looking for the bacon to be crispy and golden brown.
  • When serving be very careful, the cheese inside is extremely hot. If possible you are best to wait 5 minutes before eating to avoid mouth burns.