These Smoked Jalapeno Poppers are stuffed with a creamy blend of cream cheese, smoked Gouda, and chipotle, then wrapped in bacon and slow-smoked to perfection. A bold, crowd-pleasing appetizer with just the right amount of heat-perfect for cookouts, game day, or weekend snacking.
Before You Start Cooking
Method: Pellet Grill/Smoker Skill: Easy
- Yield: The number of poppers you get from will depend on how big your jalapeños are. As shown here, the filling makes enough for about 6 large jalapenos (12 halves). If your peppers are smaller, plan on using closer to 10-12 jalapenos (20-24 halves).
- Smoking Time: This will vary based on your smoker, the size of your peppers, and the thickness of your bacon. You're aiming for tender jalapenos and bacon that's cooked to your preferred level of crispiness.
- Wood or Pellet Flavor: For a mild, slightly sweet smoke, go with a fruitwood, like apple or cherry. For a bolder smoke flavor, try hickory or pecan. We like using a blend that mixes fruitwood with hickory for a balanced flavor.
How to Make Smoked Jalapeno Poppers
Mix Your Filling
In a medium bowl, mix together the following with a spoon or an electric hand mixer:
- Cream Cheese. Use full-fat, brick-style cream cheese for the best texture. Let it soften a bit so it's easy to mix. (We don't recommend using low-fat cream cheese-it tends to get runny when heated.)
- Chipotle Peppers in Adobo. Find them canned in the International aisle. Chop them up finely to add a smoky, spicy punch to the filling.
- Smoked Gouda. Freshly shred it off the block using a box grater. It'll make the filling extra cheesy and add another layer of smoky flavor.
- Garlic Salt. If you don't have any on hand, you can easily make your own by combining 1 part garlic powder with 3 parts table salt. (So, to mix 1 teaspoon of garlic salt, you'd use ¼ teaspoon garlic powder and ¾ teaspoon salt.)
Prep Your Jalapenos
Give your fresh jalapenos a rinse under cold water and pat them dry. Slice each one in half lengthwise. We usually remove the stems, but if you like the look-or want a built-in handle for serving-you can leave them on.
Use a small spoon or the tip of a paring knife to scoop out the seeds and white ribs. Want a milder popper? Clear them out completely. Prefer a little kick? Leave some seeds behind for extra heat.
Important: Be careful not to touch your eyes or face while working-capsaicin (the compound that gives peppers their heat) can be very irritating. We wear disposable nitrile gloves while prepping and toss them when we're done. Even then, we wash our hands with soap and water afterward, just in case.
Assemble the Poppers
Spoon a generous amount of the cream cheese mixture into each jalapeno half. Don't worry about making it perfect-just make sure the filling is packed in and mounded slightly above the edges. The cheese will soften and settle as it smokes.
Then, wrap each stuffed pepper with a slice of hickory smoked bacon. Use a regular cut bacon for these--thick cut bacon will take longer to cook on the smoker and we also think it's a bit too meaty a bite for these. (If you're using smaller jalapenos than pictured, you can use ½ slice bacon per popper.)
Start at one end and spiral the bacon around the pepper so it covers as much of the surface as possible. If you want, you can secure the bacon with a wooden toothpick or metal skewer. (Remember to soak wooden ones in water first for 30 minutes so they don't scorch on the grill).
Optional: Want to add some sweet to the heat to your Smoked Jalapeno Poppers? Sprinkle a little brown sugar over the filled, bacon-wrapped peppers before they hit the smoker. As they cook, the sugar caramelizes for a slightly sticky, smoky-sweet finish that goes great with the spicy peppers.
Smoke the Poppers
Preheat your pellet grill or smoker to 250°F, set up for indirect heat. Once it's ready, place the stuffed, bacon-wrapped jalapenos directly on the grates, cut side up. You'll get a little cheese spillover as you smoke, but keeping them filled-side up will help keep it in place as it softens and warms.
Smoke the poppers for 60 to 90 minutes. If your peppers are on the larger side or you're using thick-cut bacon, they might need up to 2 hours. You're looking for the jalapenos to be tender and the bacon to be fully cooked, with some crispy edges.
Keep in mind: these Smoked Jalapeno Poppers won't have ultra-crispy, shatteringly crunchy bacon like you'd get cooking bacon in a frying pan. We like the bacon to be rendered and lightly crisped-enough to hold its shape and give a satisfying bite without overcooking the peppers.
Prefer crispier bacon? After about an hour of smoking, you can bump the heat up to 350°F for the final 20 to 30 minutes to help the bacon brown and crisp further. You can also transfer the smoked poppers to a baking sheet and broil it in the oven for a few minutes.
Once they're done, let the poppers rest for about 5 minutes before serving. If you used toothpicks to secure the bacon, don't forget to remove them before digging in.
More Pellet Grill and Smoker Recipes
- Smoked Potatoes with Rosemary and Garlic
- Smoked Cream Cheese with Bacon, Onion, and Apricot Topping
- Smoked Chicken Souvlaki
- Smoked Asparagus
⏲ Recipe
Smoked Jalapeno Poppers with Gouda and Chipotle
Ingredients
- 6 large jalapenos, (or 8 to 12 smaller jalapenos)
- 8 ounces full-fat brick-style cream cheese, softened
- ½ cup shredded smoked Gouda
- 2 tablespoons chipotle peppers in adobo sauce, , chopped finely
- ¼ teaspoon garlic salt
- 12 ounces regular-cut hickory smoked bacon, (12 slices)
Instructions
- Preheat your pellet grill or smoker to 250°F, set for indirect heat.
- Make the filling: In a medium bowl, mix the cream cheese, shredded gouda, chopped chipotle peppers in adobo, and garlic salt until well combined. Use a wooden spoon or hand mixer. Set aside while you prep your peppers.
- Prep the jalapenos: Slice each pepper in half lengthwise. You can leave the stems on for a built-in handle or remove them-your choice. Use a small spoon or paring knife to scoop out the seeds and white ribs. (That's where most of the heat lives. For spicier poppers, leave some behind.)Important: Wear gloves when handling hot peppers and avoid touching your eyes or face. See note below.
- Assemble the poppers: Spoon a generous amount of filling into each jalapeño half, mounding it slightly above the edges. Wrap each stuffed pepper with a slice of bacon to cover the filling. (Smaller peppers might only need ½ slice of bacon.)If needed, secure the bacon with a toothpick (soak wooden toothpicks in water for 30 minutes before using) or a metal skewer.
- Smoke the poppers: Place the wrapped peppers on the grill, cut side up. Smoke for 60 to 90 minutes, or until the peppers are tender and the bacon is cooked to your liking. Larger peppers or thicker bacon may take up to 2 hours.
- Rest and serve: Let the poppers rest for 5 minutes. If you used toothpicks, remove and discard them before serving.
Notes
- Smoke the poppers at 250°F for about 1 hour, then increase the temperature to 350°F and continue cooking for 20-30 minutes, until the bacon reaches your desired crispiness.
- Or, pop the smoked poppers under the broiler in your oven for a few minutes to crisp.
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