These Smoked Bacon-Wrapped Jalapeno Poppers are seriously delicious and definitely worth making. The jalapeño peppers are stuffed with a cheesy filling, wrapped in bacon, then smoked until the bacon is nice and crispy.
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I thought at first that this smoked jalapeno popper recipe would be time-consuming and too much trouble, but I was so wrong! It is actually really easy!
It makes a great appetizer perfect for the Super Bowl, game day, or any other get-together at any time of year. I like to serve these alongside my other easy appetizers, Taco Dip and Spinach Dip. I will warn you, make lots because these smoker jalapeno poppers won't last long!
If you love this recipe, try Small Batch Canned Cowboy Candy, Smoked Jalapeno Popper Hasselback Chicken, and Smoked Jalapeno Popper Dip next!
Why I Love Smoked Jalapeno Poppers With Bacon
- This easy recipe is made with simple ingredients.
- It can be prepared ahead of time.
- A favorite appetizer.
- Make them hot or mild.
Ingredient Notes
- Jalapeno peppers. I used medium-large green jalapeno peppers from my greenhouse that I de-seeded and removed the membrane. Leave the seeds and membrane in for spicier poppers.
- Cream cheese. I used full-fat cream cheese that I left at room temperature to soften. When it is soft, it blends more easily with the other ingredients. You can also use full-fat cream cheese.
- Cheddar cheese. I used white cheddar cheese, but feel free to use different cheeses such as sharp cheddar, gouda cheese, Pepper Jack cheese, or mozzarella cheese.
- Smoked paprika. I love smoked paprika; it adds great flavor to almost everything! You can also use regular paprika.
- Bacon slices. Cut each slice of bacon in half. I used regular-cut slices of bacon, as thick bacon would not crisp up very nicely. The half strips cover each jalapeno perfectly. You can also use turkey bacon or thin-sliced bacon.
- Red pepper flakes, optional. These add a bit more color and a little extra kick.
See the printable recipe card for exact measurements and a complete list of ingredients.
How To Make Smoked Bacon-Wrapped Jalapeno Poppers
- Preheat your smoker to 250 degrees F.
- Slice the jalapenos with a paring knife in half lengthwise. Remove the seeds and the white membrane. I left the stem on as I like to use it as a handle when lifting the poppers. (Plus, it looks pretty). If you want more heat in the poppers, leave some seeds or membrane in the pepper.
- Beat cream cheese with an electric mixer until smooth in a medium mixing bowl. Add cheddar cheese, smoked paprika, and garlic powder. Mix until combined (Image 1).
- Fill each jalapeño half with the cream cheese mixture. Divide the creamy filling evenly among the jalapeno halves (Image 2).
Tip: Put latex gloves on before handling the jalapeno peppers.
- Wrap each stuffed jalapeno with a piece of bacon. Wrap the ends of the bacon so they are underneath the pepper. You can also secure the bacon with a toothpick. If you like, sprinkle red pepper flakes on top of the pepper. Place prepared jalapeno poppers in the preheated smoker directly on the grill grates or a grilling tray (Images 3 + 4).
- Smoke in your pellet grill for 60-90 minutes or until the peppers soften and the bacon is cooked through and crispy. The bacon was completely crispy after 75 minutes on my Pit Boss smoker. If you want your bacon even crispier, put the poppers under the broiler in your oven for about 2 minutes (Image 5).
- Remove the smoked jalapeño poppers from the grill and serve immediately with your favorite dipping sauce. Be careful when biting into the smoked popper; it contains molten hot cheese (Image 6).
Equipment
Smoker. To make these delicious smoked bacon-wrapped jalapenos, you will need a smoker. There are many different models and types of smokers, and they may cook differently. I have made this recipe on my Pit Boss pellet grill and Traeger grill.
You can also use any other smoker, such as a Char-Broil, Master Chef, ZGrill, or Masterbuilt smoker.
Wood pellets: Many types of wood pellets can be used to smoke jalapeno poppers with bacon. Some of my favorites are hickory, pecan, maple, cherry, or apple wood pellets.
Storage Instructions
Refrigerator: Store leftover poppers in an airtight container for 3-4 days.
Freezer: Place the poppers in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, wrap them individually in plastic wrap, transfer them to a plastic bag or container, and freeze them for up to 2 months. Thaw the poppers in the fridge overnight.
Variations
These smoked jalapeno peppers are delicious and super easy to make! The best part is that you can easily customize them. Feel free to experiment with different cheeses and spices or wrap them in chorizo!
- Spicy: For extra spicy jalapeno poppers, add the seeds to the cheese mixture or add chili powder.
- Deluxe: Top bacon-wrapped jalapenos with sour cream.
Be sure to try my Air Fryer Armadillo Eggs, another great appetizer!
Recipe Tips
- Always use gloves when removing the seeds and membrane.
- For extra spice, leave in some seeds ... if you dare!
- The cooking time will depend largely on the size of your peppers. Large peppers will take longer to cook than smaller peppers.
Recipe FAQ's
Yes, you can freeze fresh jalapeno poppers. Just place them on parchment paper on a baking sheet and freeze for 2 hours. Then, wrap them individually in plastic wrap and transfer them to a freezer bag. They can be stored in the freezer for up to 2 months. Then, when ready to enjoy, thaw and bake according to the recipe.
Yes, you can freeze smoked jalapeno poppers. Place them in a single layer on a baking sheet and freeze for 2 hours. Once frozen, wrap individually in plastic wrap, and transfer to a freezer bag or container.
Yes, you can make jalapeno poppers without bacon. Just omit the bacon from the recipe.
If the bacon isn't as crispy as you'd like, you can finish the jalapeno poppers under a broiler for 1-2 minutes. Watch closely to avoid burning.
Jalapeño poppers, aka Atomic Buffalo Turds, are a delicious snack or appetizer made with jalapeño peppers, cream cheese, and sometimes bacon or breading. They are perfect for parties and gatherings and are always a hit with guests!
Yes! Simply prepare the recipe up to the point of cooking. Then, cover the poppers in plastic wrap or aluminum foil. Place them in the fridge until you're ready to smoke them! They will last in the fridge for 2-3 days.
Yes, I highly recommend it. I did not wear gloves when I prepared these jalapeno poppers. Unfortunately, the capsaicin in the peppers, which gives them their spiciness, caused me to suffer an extremely painful burning sensation in my right hand. I tried everything to alleviate the pain: cold water, an ice pack, soaking my hand in yogurt and milk, and nothing helped. My hand turned red, and it burned terribly. It took about six hours before the pain subsided. The point of this story? Please wear gloves before touching jalapeno peppers, as you may react like I did.
More Easy Appetizer Recipes
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Recipe
Smoked Bacon-Wrapped Jalapeno Poppers
Ingredients
- 8 Jalapeno peppers
- 8 ounces cream cheese softened
- ¾ cup cheddar cheese shredded
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 8 bacon slices regular bacon, cut in half
- ⅛ teaspoon red pepper flakes optional
Instructions
- Preheat your smoker to 250℉.
- Cut jalapenos in half lengthwise and remove the seeds and the white membrane.
- Beat cream cheese with an electric mixer until smooth in a medium mixing bowl. Add cheddar cheese, smoked paprika, and garlic powder. Mix until combined.
- Fill each jalapeño half with the cream cheese mixture. Divide the filling mixture evenly among all of the peppers.
- Wrap each stuffed jalapeno with a piece of bacon and tuck bacon underneath the pepper. You can also secure the bacon with a toothpick. Sprinkle red pepper flakes on top of the peppers if desired.
- Place jalapeno poppers directly on the grill grates of your smoker or on a grilling tray. Smoke for 60-90 minutes, or until the peppers soften and the bacon is cooked through and crispy. You can also put the poppers under the broiler in your oven for 2 minutes to crisp up the bacon.
- Remove from the smoker and serve immediately with your favorite dipping sauces.
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Recipe Notes:
- Use gloves when removing the seeds and membrane.
- For extra spice, leave in some seeds.
- The cooking time will depend largely on the size of your peppers. Large peppers will take longer to cook than smaller peppers.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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