Smoked Jalapeno Poppers make really great appetizers. The mildly spicy flavor of the jalapeno peppers, filled with a flavorful melted cheese blend, wrapped in savory bacon, and topped with the smoky flavor is something that just can’t be beaten! Smoke this classic appetizer for your next game day party or backyard BBQ and watch them disappear before your eyes.
How long does it take to smoke jalapeno poppers at 225?
While this smoked jalapeno poppers recipe calls for smoking the jalapenos at 250 degrees Fahrenheit, you can smoke them at 225 degrees for 2 hours.
Do the size of the jalapeno peppers matter?
Yes, it does. The size of your peppers can make or break this recipe. While some people like using smaller peppers, I recommend using larger ones. They're much easier to stuff and I feel it provides a more balanced flavor with the bacon and cheese.
What else can I add to the smoked jalapeno poppers?
These smoked jalapeno poppers are great the way they are, but I also add leftover brisket or pulled pork to the cheese mixture for a delicious twist. If you like more heat, add a pinch or two of cayenne pepper to the cheese mixture to give it a little extra kick. I sometimes add minced fresh garlic to the cheese mixture if I have it on hand.
Can I make my own seasoning instead of purchasing one?
Absolutely! I am a personal fan and brand ambassador for Meat Church, but you can use common household seasonings to make these smoked jalapeno poppers. Here's a good combination of simple ingredients to get you started:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
What if the bacon isn't crispy?
If you want the bacon to be crispy on the smoked jalapeno poppers, crank up the heat to 350 degrees Fahrenheit for the last 15 minutes of cooking. This might be a bit tricky on some smokers, but it can definitely be done on a pellet smoker. You can also cook the back for 15-20 minutes before wrapping the jalapenos to kickstart the cooking process. I don't like them as crispy as standalone bacon but to each their own!
Can you freeze smoked jalapeno poppers?
Yes, you can freeze leftover poppers! I recommend freezing them separately first on a tray and then placing them in a bag to avoid them freezing to each other. If previously cooked, warm them in the oven for about 20 minutes at 350 degrees Fahrenheit. You can also reheat them in an air fryer by cooking them in a single layer for 10 minutes at 350 degrees. Otherwise, let them thaw out in the refrigerator and then follow the cooking instructions as normal. I usually add the bacon when ready to cook instead of adding it before freezing.
Ingredients
Main
- 12 Jalapeño peppers, medium size
- 12 Slices of bacon, not thick cut bacon
Cream Cheese Mixture
- 8 ounces full-fat cream cheese, softened
- 1 cup Mexican cheese blend, substitute sharp cheddar cheese
- 2 tablespoons Rump Shaker All-Purpose BBQ Rub, see notes for homemade
Helpful Tools
- 1 Jalapeno popper rack & corer tool, completely optional
Steps
Preheat the smoker
Preheat your smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger pellet grill or any pellet smoker with a high smoke setting, turn that on as well. It's a great way to impart more smoke flavor into the poppers.
Prep the jalapeno peppers
If time allows, smoke the jalapenos whole at 250 degrees Fahrenheit for 20 minutes to soften them up. This will make it easier to stuff them without tearing them apart. If using a jalapeno corer, use it to remove the insides. If not, slice a T shape into the jalapenos using a paring knife so that the horizontal line is parallel to the top of the jalapeno. Using the tail end of a spoon (or whatever tool you usually use), scrape out the seeds and veins of the jalapeno.
Prepare the cheese mixture
In a medium bowl, mix the cream cheese filling mixture ingredients.
Stuff the jalapenos
Using a small spoon, fill each jalapeno with equal amounts of the mixture. Don't overstuff the jalapenos. Wrap a slice of bacon around each jalapeno covering the entire surface. If needed, add another slice of bacon. Some people recommend sticking a toothpick through the ends of the bacon, but I never have problems with it unraveling.
Smoke the jalapeno poppers
Place the jalapeno poppers in the preheated smoker in a jalapeno popper rack or with the seam side of the bacon down on a baking sheet or directly on the grill grates to help hold them together. Smoke for 90 minutes at 250 degrees Fahrenheit or until bacon is cooked to your liking.
Serve the smoked jalapeno poppers
Remove the smoked jalapeno poppers from the smoker and let cool for a couple of minutes. Serve and enjoy your new favorite appetizer!
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