Smoked Jalapeno Poppers are hands down our most requested appetizer. The mild spicy flavor of the jalapeno, filled with a flavorful cheese blend, and wrapped in savory bacon is something that just can’t be beat! Try these smoked jalapeno poppers at your next party or tailgate and watch them disappear before your eyes.
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 maximum flavor overload!
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 to get you started:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
What if the bacon isn't crispy?
If you want the bacon to be really crispy on the smoked jalapeno poppers, crank up the heat to 350 degrees Fahrenheit for the last 15 minutes of cooking. Personally, I don't like them as crispy as standalone bacon, but to each their own!
Can you freeze smoked jalapeno poppers?
Yes, you can definitely freeze smoked jalapeno poppers! I recommend freezing them separately first on a tray and then placing them in a big to avoid freezing to each other. If previously cooked, warm them in the oven for 20-30 mins at 350 degrees Fahrenheit. Otherwise, let 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 prior to freezing.
- 12 Jalapeños, medium size
- 12 Slices of bacon, not thick cut
- 8 ounces cream cheese, softened
- 1 cup Mexican cheese blend
- 2 tablespoons Rump Shaker All-Purpose BBQ Rub, see notes for homemade
- 1 Jalapeno popper rack & corer tool, completely optional
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.
Prep the jalapenos
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 so that the horizontal line is parallel with 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 sized bowl, mix together the cheese mixture ingredients.
Stuff the jalapenos
Using a spoon, fill each jalapeno with equal amounts of the mixutre. Don't overstuff the jalapenos. Wrap a slice of bacon around each jalapeno covering the entire surface. If needed, add another slice of bacon.
Smoke the jalapeno poppers
Place the jalapeno poppers in the smoker in a jalapeno popper rack or with the seam side of the bacon down to help hold them together. Smoke for 90 minutes at 250 degreed 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!