American BBQ & Grill · Free
Bacon-Wrapped Smoked Jalapeno Poppers
Fresh jalapenos stuffed with a creamy cheese filling, wrapped in bacon, and smoked until crisp and bubbling. These smoky, spicy, cheesy bites disappear fast at any cookout.
****+
Prep 25 min · Cook 90 min
Method
Wearing gloves to protect your hands, slice each jalapeno in half lengthwise and scrape out the seeds and white membranes with a small spoon for a milder popper.
In a bowl, mix the softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, onion powder, and smoked paprika until well combined.
Spoon the cheese mixture into each jalapeno half, filling them level with the top.
Cut each slice of wrapping bacon in half and wrap one piece snugly around each stuffed jalapeno half, securing with a toothpick if needed.
Sprinkle the wrapped poppers lightly with barbecue rub.
Set up your smoker for indirect heat at 275 degrees F and add a chunk or two of fruitwood for light smoke.
Arrange the poppers cheese-side up on a wire rack or grate so the bacon crisps on all sides, then close the lid.
Smoke for about 75 to 90 minutes, until the bacon is browned and crisp and the filling is bubbling.
For extra-crispy bacon, move the poppers over direct heat for the final 2 to 3 minutes, watching so they do not burn.
Drizzle the hot poppers lightly with honey for a sweet-and-spicy finish.
Let them cool for 5 minutes, since the filling will be molten, then serve warm.
Chef's tips
- Choose larger, straighter jalapenos, which are easier to fill and hold more of the cheese mixture.
- Thin-cut bacon crisps up far better than thick-cut at smoker temperatures, so reach for the thinner slices.
- Removing all the seeds and membranes tames the heat, but leave some in if you like your poppers fiery.
Cooking times vary by equipment -- cook to temperature and to taste.
