Smoked Jalapeno Poppers
Ingredients
- 12 count jalapeno peppers
- 8 ounces cream cheese – softened
- 1 cup cheddar cheese – shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 slices bacon
- ranch dressing – for serving
Instructions
- 1.
Preheat a smoker to 250°F with clean grates.
- 2.
Wearing gloves, halve the jalapeno peppers lengthwise, leaving stems attached if possible. Scrape out seeds and membranes (leave some ribs for more heat if desired).
- 3.
In a bowl, mix the softened cream cheese, shredded cheddar, garlic powder, onion powder, kosher salt, and black pepper until smooth and evenly combined.
- 4.
Spoon the filling into each jalapeno half, mounding slightly and smoothing the tops so they’re level.
- 5.
Cut the bacon slices in half crosswise. Wrap each stuffed pepper with a half slice of bacon, overlapping the ends; secure with a toothpick if needed.
- 6.
Arrange the poppers cut-side up on the smoker. Smoke until the bacon is rendered and starting to crisp and the peppers are tender, 1 hour 30 minutes to 2 hours. If the bacon needs more color, raise the heat to 300°F for the last 10–15 minutes.
- 7.
Let the poppers rest 5 minutes to set the cheese. Remove toothpicks and serve warm with ranch dressing.
Smoked jalapeno poppers deliver a balanced bite of heat, smoke, and creaminess. Fresh jalapeno halves are filled with a rich cheese mixture and wrapped in bacon, which renders slowly in the smoker until the peppers soften and the filling bubbles. The result is a craveable appetizer with a tender pepper, melty center, and savory bacon exterior that’s ideal for sharing at cookouts and game days.
Rooted in American barbecue culture, jalapeno poppers evolved from Tex-Mex flavors and the widespread love of stuffed, bacon-wrapped bites. While deep-fried poppers became popular in restaurants, the smoked version grew from backyard pits and tailgates where low-and-slow cooking reigns. Today, they’re a staple on smoker menus across the United States, reflecting the interplay of barbecue technique with accessible ingredients and bold, crowd-pleasing flavors.