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overhead of bacon wrapped smoked jalapeno poppers on a dark gray plate on top of a piece of beige newsprint

Smoked Jalapeno Poppers with Gouda and Chipotle

Author: GP Team
These Smoked Jalapeno Poppers are stuffed with a creamy blend of chipotle, smoked Gouda, and cream cheese, then wrapped in bacon and slow-cooked on the smoker. A bold, crowd-pleasing appetizer with just the right amount of heat—perfect for game day or backyard cookouts.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Total Time 1 hour 55 minutes
Course Appetizer
Cuisine American
Servings 12 poppers
Est. Cal Per Serving 177

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

Safety note: When handling raw jalapeños, wear disposable nitrile food-safe gloves to protect your skin from the oils. Capsaicin—the compound that makes peppers spicy—can cause irritation, especially to your eyes, nose, and face. After removing the gloves, wash your hands thoroughly with soap and water.
Bacon: We like our bacon-wrapped poppers to be lightly crispy—cooked through with a bit of chew. If you prefer crispier bacon:
  • 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.
Optional Variation: For a sweet-and-spicy twist, sprinkle a little brown sugar over the bacon before smoking the poppers. If you plan to raise the heat to crisp the bacon, keep a close eye on the poppers—higher temps can over-caramelize the sugar.

Nutrition Estimate

Serving: 1popperCalories: 177kcalCarbohydrates: 3gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 32mgSodium: 450mgPotassium: 138mgFiber: 0.4gSugar: 2gVitamin A: 152IUVitamin C: 8mgCalcium: 138mgIron: 0.3mg
Did You Make This Recipe?Rate it in the comments below! Don't forget to take a picture and tag @grillingpavilion and #grillingpavilion on Instagram.