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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What makes this recipe so yummy
- 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?
Groceries you'll need: Ingredients
- Jalapeño Peppers
- Cream Cheese
- Texas toast croutons
- Sharp cheddar cheese
- Bacon
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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 using a spoon 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.
Recipe variations and substitute ideas
- 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.
- Black Pepper - a great addition.
- Paprika - for a sweet smoky taste.
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Necessary gear: 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 I think you'll love
How to store leftovers
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.
Mel's kitchen notes
Depending on the size of your jalapeno peppers you may need extra bacon. It will shrink as you cook it.
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Smoked Jalapeno Poppers Recipe
Ingredients
- 12 Each Jalapeno Peppers
- 4 Ounces 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.4 Ounces Cream Cheese, ½ Cup Sharp Cheddar Cheese, ½ Cup Texas Toast Croutons
- Take each jalapeno pepper and cut the tops off. Dig out the seeds and membranes trying not to split the pepper.12 Each Jalapeno Peppers
- Fill each jalapeno with the cream cheese filling then wrap with a slice of bacon. Use toothpicks to help secure in place.12 Slices Bacon
- 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
Nutrition
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