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overhead photo of fully cooked bacon wrapped smoked jalapeno peppers with cheddar cheese and cream cheese filling in a red plastic food basket with white culinary paper

Smoked Jalapeno Poppers

  • Author: Mike
  • Total Time: 65 minutes
  • Yield: 28 1x


Bacon wrapped jalapenos stuffed with a seasoned cream cheese filling and smoked for deep flavors.  Delicious!


  • 14 jalapeno peppers
  • 7 strips bacon, sliced in half
  • 8 oz cream cheese, softened
  • 4 oz shredded cheddar cheese
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 cloves fresh garlic
  • 1/2 medium white onion


  1. Preheat smoker to 275°.  In a mixing combine cream cheese, shredded cheddar cheese, ground cumin, dried oregano and paprika.  Using a microplane grater (affiliate), grate in fresh garlic and white onion. Stir everything together well and set aside.
  2. Slice jalapeno peppers in half from top to bottom, slicing from the stem toward the bottom.  Using a spoon, scoop out all the seeds and white membrane and discard.
  3. Spoon cream cheese mixture into the open side of each halved jalapeno pepper.  It should form a small mount above the pepper opening.  Wrap each pepper with a half slice of bacon, wrapping it around the pepper.  Continue until all peppers are stuffed and wrapped.
  4. Place poppers in an aluminum foil tray with the open side of the peppers facing up.  Place on your preheated smoker and continue cooking at 275° for 45 minutes.
  5. When poppers are almost done, preheat your air fryer (affiliate) (or oven) to 400°.  When warm, remove poppers from grill and transfer to air fryer (affiliate) basket (or place in oven), with the open side of the pepper still facing up.  Cook until crisp.  Remove poppers and let cool 10 minutes before serving.


  • If you don’t have a microplane grater (affiliate), switch from fresh garlic to a tablespoon of garlic powder. Meanwhile, dice your onion very fine before adding it to everything else.
  • Make sure to take the time to remove all seeds and white membrane from the inside of the fresh jalapeno. This is where all the spice lives. By removing it, you really mild out the jalapeno. Be detail oriented here and get rid of it all. I wear food service gloves (affiliate) while handling the jalapeno, making sure not to touch my nose or face.
  • I definitely recommend cooking the jalapenos in a aluminum pan on your grill. This will help guard your poppers from getting direct heat and cooking too fast, soaking up more smoke. Secondly, it will help keep the bottom of your grill clean from any bacon grease or spillage.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: BBQ

Keywords: BBQ Side Dishes, Party Food, Cookout Recipe

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