When it comes to appetizers, these smoked jalapeno poppers are the best. After a few minutes of easy prep and an hour or so on your Traeger grill, you’ll have a cheesy, satisfying, and flavorful dish with a bit of a kick!
Table of Contents
Smoked Bacon Wrapped Jalapeno Poppers
I may have been a little obsessed with jalapeno poppers in the last few years, but they’re so versatile, you know? I’ve shared recipes on how to bake jalapeno poppers or turn them into soup and incorporate them into your game day snack board. Today, I have another tutorial for you: smoked jalapeno poppers!
Smoking jalapeno poppers is simple and relatively fast for a smoker recipe, resulting in a mixture of flavor and texture you’ll adore. If baking poppers aren’t cutting it anymore, try them out on your Trager grill, and you’ll surely find them addicting once again!
For a full meal, pair these smoked jalapeno poppers with a main dish like smoked barbacoa or smoked brisket. (You can even throw them on the smoker simultaneously!) Poppers are also a lovely appetizer to something just as filling and full of cheesy Tex-Mex flavor, like nachos.
Ingredients and Estimated Cost
Per Serving Cost: $0.62
Recipe Cost: $7.44
Here’s everything you need to make these smoked jalapeno poppers including substitutions.
- 12 medium jalapeño peppers ($1.50) – You want peppers that are firm, shiny, and roughly the same size so they cook evenly. For less heat, you can swap in mini sweet peppers.
- 8 ounces of cream cheese, softened ($1.58) – This creamy base holds everything together. Soften it at room temp for easy mixing. Dairy-free or reduced-fat cream cheese works well, too.
- 1 cup shredded cheddar cheese ($1.25) – Sharp cheddar adds bold flavor and melts beautifully. Feel free to use a cheddar blend or swap in Monterey Jack or Pepper Jack.
- ½ teaspoon paprika ($0.03) – Smoky paprika complements the smoked flavor and deepens the savory profile. Regular sweet paprika or smoked paprika work. You can also use chili powder.
- ½ teaspoon onion powder + 1 teaspoon garlic powder ($0.08) – These build a flavor base in the filling. If you’re out of one, just double up on the other.
- 12 slices of bacon, halved lengthwise ($3.00) – Thinner bacon works best here—it crisps more easily and wraps around the peppers snugly. If you prefer thick-cut, you will need to cook it longer or finish under the broiler to get it crispy.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Smoke Jalapeno Poppers
Prep your peppers, mix and fill the cheesy center, wrap them in bacon, and let the smoker do the rest. Let me show you how easy they are to make:
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- Prep the Jalapeños: Preheat your smoker to 250°F. Slice each jalapeño in half lengthwise and scoop out the seeds and membranes using a spoon. Tip: wear gloves for this step!
- Make the Cheese Filling: Mix cream cheese, shredded cheddar, paprika, onion powder, and garlic powder until smooth.
- Stuff the Peppers: Fill each jalapeño half with the cheese mixture, smoothing it out evenly.
- Wrap in Bacon: Wrap each pepper with a halved slice of bacon. Use toothpicks to secure if needed.
- Smoke the Poppers: Place the poppers in your smoker. Smoke for 1–2 hours or until the bacon is crisp and the peppers are soft. Broil for 2–3 minutes at the end for extra-crispy bacon (optional).
- Cool & Serve: Let them cool slightly before serving. Enjoy warm!
Top Recipe Tips
- Wear gloves when handling jalapeños—trust me, even one eye rub can turn a good day into a spicy one.
- Use a small spoon or melon baller to clean out the seeds.
- Don’t rush the smoke. All the flavor builds in that slow hour or two, so give them time.
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Smoked Jalapeno Poppers
Equipment
- cutting board
- chef's knife
- measuring cups and spoons
- Mixing bowl and spoon
- Smoker grill
Ingredients
- 12 medium jalapeno peppers
- 8 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 12 slices bacon slice in half lengthwise
Instructions
- Preheat the smoker to 250°F.
- Slice the jalapeno peppers in half lengthwise and scoop out the seeds and membranes inside with a spoon. It’s best to wear gloves to do this.
- Add the cream cheese, cheddar cheese, paprika, onion powder, and garlic powder to a bowl and mix well.
- Fill each jalapeno pepper half with the cheese mixture, and spread evenly in the pepper halves.
- Wrap each jalapeno with a slice of bacon. Use toothpicks to hold the bacon in place.
- Transfer the peppers to your preheated smoker and smoke them for 1-2 hours, or until the peppers soften and the bacon is starting to crisp. You can place them under a broiler for a couple of minutes if you need to.
- Remove, cool slightly, and serve.
Notes
Nutrition
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Smoked Jalapeno Poppers Recipe FAQs
This recipe makes 24 smoked jalapeno poppers.
For a smoker recipe, this is relatively quick. The prep time is only around ten minutes, and the smoking time is about an hour or two. (It will depend on how long it takes for the peppers to soften and the bacon to crisp!)
I recommend shredding your own cheese only because the packaged cheese has preservatives. These preservatives make it more difficult for your cheese to melt evenly.
If possible, go for the full-fat cream cheese. You will taste the difference, trust me!
One thing you’ll want to make sure about is to let the cream cheese soften, as noted in the ingredients. Seriously…don’t use it right out of the fridge. Have it sit at room temperature for a half hour or so. If you don’t, your filling won’t be so creamy!
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