Smoked jalapeño halves filled with cream cheese and cheddar, wrapped in bacon, and kissed with sweet applewood smoke.
Prep
25 min
Cook
60 min
Total
90 min
Servings
6
Difficulty
Easy
Instructions
Prep the jalapeños
Cut each jalapeño in half lengthwise. Remove the seeds and ribs with a small spoon. Wear gloves to avoid burning your hands.
Make the filling
Mix cream cheese, shredded cheddar, green onions, garlic powder, and smoked paprika until smooth and well combined.
Stuff and wrap
Fill each jalapeño half generously with the cheese mixture, mounding it slightly above the pepper. Wrap each stuffed half with a half-slice of bacon, securing with a toothpick.
Smoke
Set smoker to 250°F with applewood chips or pellets. Place poppers directly on the grate, filling side up. Smoke for 50-60 minutes until the bacon is crispy and the filling is golden and bubbly.
Pro tip: Applewood gives a mild, sweet smoke that pairs perfectly with the spicy peppers — avoid stronger woods like mesquite here.
Serve
Let cool for 5 minutes — the filling is extremely hot. Remove toothpicks and arrange on a platter.
Serving Suggestions
Nutrition per serving
240
Calories
12g
Protein
20g
Fat
4g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
Coffee & Drinks · Mugs & Cups
WishDeco White Coffee Mugs Set of 6, Ceramic Coffee Cups 14 oz / 400 ml
$33.99
Kitchen Appliances · Ice Cream Makers
Cuisinart Freeze Ease 1-Quart Ice Cream Maker, Touchpad with 4 Presets: Ice Cream, Frozen Yogurt, Sorbet and Keep Cool, Built-In Compressor, Compact Design (ICE-90C)
$206.85
Pit Boss Grills
A-Maze-N 6" Smoke Tube
$8.99
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