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Smoked Jalapeño Poppers

These smoked jalapeño poppers are a savory appetizer featuring firm, vibrant peppers filled with a creamy cheese mixture, wrapped in smoky bacon, and slow-smoked to develop a deep, woodsy flavor. The process emphasizes patience and slow smoking to infuse each bite with rich aroma, resulting in tender peppers with crispy bacon and bubbling, flavorful filling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large jalapeño peppers firm, vibrant green
  • 8 slices smoked bacon thick-cut preferred
  • 4 oz cream cheese full-fat for richness
  • 1 oz shredded cheddar cheese
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Smoker or grill with smoking box
  • Sharp knife
  • Mixing bowl
  • Baking sheet or smoker rack
  • Toothpicks

Method
 

  1. Begin by soaking your wood chips in water for 30 minutes to ensure steady, aromatic smoke.
  2. Preheat your smoker or grill to 107°C (225°F), setting it up for slow, even smoking.
  3. Using a sharp knife, slice off the tops of each jalapeño and carefully cut them lengthwise, then remove the seeds and membranes—leave the stems on for presentation.
  4. In a mixing bowl, combine the cream cheese, shredded cheddar, minced garlic, salt, and black pepper. Mix until smooth and well blended, filling the bowl with a rich, creamy aroma.
  5. Use a small spoon or piping bag to stuff each jalapeño half with the cheese mixture, pressing gently to fill each cavity without overflowing.
  6. Wrap each stuffed pepper with a slice of smoked bacon, securing it with a toothpick if needed, making sure the bacon snugly encases the filling.
  7. Place the assembled peppers on your smoker rack or a baking sheet, spacing them evenly for uniform smoking.
  8. Smoke the peppers for about 45 to 60 minutes, maintaining a steady temperature. The bacon should turn crispy and golden, and the cheese should bubble slightly, filling the air with smoky aroma.
  9. Check periodically, and if the bacon is crisp and the filling is bubbling, remove the peppers from the smoker carefully, letting them rest for 5 minutes.
  10. Serve your smoky jalapeño poppers warm, garnished with chopped herbs if desired, and enjoy the tender, smoky, and crispy bites.

Notes

For extra smoky flavor, add a splash of smoked paprika into the cheese filling. Resting the poppers briefly after smoking helps set the filling for easier serving.