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Smoked Jalapeño Poppers Recipe

Jalapeno's have a fantastic natural flavour. Smoking them brings out a totally different side that I have never experienced before.
I highly recommend using a blue cheese in your filling and don't forget to wrap then in bacon!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Barbecue
Servings: 4 people
Calories: 200kcal
Author: Charlie

Ingredients

  • 250 ml cream cheese
  • 250 grams your favorite cheese cheedar cheese, blue cheese or goats cheese work really well
  • 50 large jalapeño peppers
  • 2 tsp garlic powder
  • 4 tsp dried onion
  • 1 tsp honey
  • 10 strips of smoked bacon halved widthwise

Instructions

Indirect Grilling

  • Preheat your grill to 400°F following your grills manufacturers instructions and set up for indirect grilling.
  • Cut the top of each jalapeño so you can remove all the seeds. The top of the jalapeño is the end with the stem. Make sure you do not throw the tops away, these are important.
  • Stuff each jalapeño full of your favorite cheese, or cheese mix. Once each jalapeño is stuffed, replace the tops back on the secure closed with a strip of bacon and a toothpick or small skewer (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.
  • Cut the top of each jalapeño so you can remove all the seeds. The top of the jalapeño is the end with the stem.
  • Stuff each jalapeño full of your favorite cheese, or cheese mix. Once each jalapeño is stuffed, replace the tops back on the secure closed with a strip of bacon and a toothpick or small skewer (this is important otherwise your cheese will escape).
  • Place the jalapeños on your smoker racks (with a drip pan underneath) and smoke for 3 hours. Rotate the racks every 3 hours.
  • 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.