This smoked jalapeno poppers recipe is super simple yet so tasty you'll be making these again and again. Filled with a delicious garlicky cream cheese filling and then wrapped in bacon - what's not to like?
Cooked slow on the smoker they really get infused with whatever flavor of wood chips you chose to use.
We like to use mesquite as it's a good all round flavor.
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❤️ Why you'll love it
- Once you've got them on the grill (smoker) they're pretty hands off until they're ready to come off. They cook nice and slowly.
- Jalapeno peppers tend to not have too much heat so even the kids can enjoy them.
- They make great appetizers.
- They're one of the best appetizers for Game Day and for party food.
- Who doesn't like anything wrapped in bacon?
🧅 Ingredients
- Jalapeño Peppers
- Cream Cheese
- Texas toast croutons
- Sharp cheddar cheese
- Bacon
See recipe card at the bottom of this post for quantities.
🥣 Instructions
- Step 1: Add the cream cheese, cheddar cheese and crushed croutons to the bowl of a stand mixer.
- Step 2: Mix until totally combined and soft.
- Step 3: Stuff the jalapeno peppers with the cream cheese mixture and wrap in a bacon slice.
- Step 4: Smoke directly on the smoker grill grates for about 1-½ hours at 220°F.
Hint: Some people prepare to wear rubber gloves (or latex gloves) when handling the jalapenos, to avoid putting fingers in eyes, etc.
🔄 Substitutions and Variations
- Garlic Powder - instead of using texas toast croutons you could use regular breadcrumbs and add a little fresh garlic or garlic powder.
- Spinach Dip - Offer some spinach dip on the side.
- Chili powder - for a delicious twist.
- Red Pepper Flakes - little extra kick and spicy heat.
- Sour Cream - instead of the cream cheese.
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🔌 Equipment
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The type of smoker we use can be found in the recipe card at the bottom of this post. It's not a big one but it works fine for our small family.
📘 More Smoker Recipes
- Smoked Bacon wrapped shrimp
- Smoked Asparagus
- Smoked Mushrooms
- Smoked Queso Dip
- Smoked Venison Backstrap
- Smoked Chicken Thighs
- Smoked Meatloaf
🧊 Storage
Once the Jalapeno poppers have cooled completely store in an airtight container in the refrigerator for up to 3 days.
They do freeze well. Use a freezer bag of choice and freeze for up to 3 months.
💡 Tips
Expert Tip: Depending on the size of your jalapeno peppers you may need extra bacon. It will shrink as you cook it.
If you’ve tried this Smoked Jalapeno Poppers Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Smoked Jalapeno Poppers Recipe
Delicious when smoked, these Jalapeno Poppers are stuffed with a tasty garlic crouton breadcrumb and cheese then wrapped in bacon.
Ingredients
- 12 Large Jalapeno Peppers
- 4oz Cream Cheese, room temperature
- ½ Cup Sharp Cheddar Cheese, freshly grated
- ½ Cup Texas Toast Croutons, crushed
- 12 Slices Bacon, regular thickness
Instructions
- In the bowl of a stand mixer add the cream cheese, cheddar cheese and crushed garlic croutons and mix for about 5 minutes until totally combined and soft.
- Take each jalapeno pepper and cut the tops off. Dig out the seeds and membranes trying not to split the pepper.
- Fill each jalapeno with the cream cheese filling then wrap with a slice of bacon. Use toothpicks to help secure in place.
- Add to a preheated smoker at 220°F and cook for about 1-½ hours.
- Remove from the smoker and serve immediately. Remove the toothpicks if needed for little ones.
Notes
Use toothpicks to secure the bacon in place and also to hold the top on so that the jalapeño popper filling doesn't ooze out.
Use your favorite chips/pellets for the smoker. We used mesquite or hickory wood, but this is optional.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 275Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 61mgSodium 606mgCarbohydrates 6gFiber 1gSugar 2gProtein 14g
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