Description
Thick, juicy jalapeños stuffed with a smoky, cheesy filling of cream cheese and sharp cheddar, wrapped in crisp thick-cut bacon, and smoked to perfection for the ultimate game day appetizer.
Ingredients
Scale
- 12–15 large jalapeño peppers
- 8 ounces full-fat cream cheese, softened
- 1 cup sharp cheddar cheese, freshly grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2–3 stalks green onions, finely diced
- 12–15 slices thick-cut bacon
- Hickory or Apple wood chips
Instructions
- Preheat smoker to 225°F (107°C) using hickory or apple wood chips for steady smoke.
- Wash and dry jalapeños thoroughly. Slice each pepper in half lengthwise.
- Remove seeds and white membranes using a spoon or melon baller (leave some for heat, remove all for mild).
- In a mixing bowl, combine softened cream cheese, grated cheddar, smoked paprika, garlic powder, and green onions until smooth.
- Generously stuff each jalapeño half with the cheese mixture.
- Wrap each stuffed pepper half with a slice of thick-cut bacon, securing the end with a toothpick.
- Place poppers on smoker grates with space for air circulation.
- Smoke for 45-60 minutes until bacon is crisp and jalapeños are tender.
- Remove from smoker and let rest for 5 minutes before serving.
Notes
Wear gloves when handling jalapeños to avoid capsaicin burns. Ensure peppers are completely dry before stuffing to help bacon crisp. Use thick-cut bacon to prevent burning. For oven baking, cook at 400°F for 20-25 minutes, flipping halfway.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 3
- Protein: 8
Keywords: jalapeno poppers, bacon wrapped jalapenos, smoker recipes, game day snacks, spicy appetizers, hickory smoked, cream cheese filling