Smoked Jalapeño Poppers (Printable Page)
# What You Need:
→ Main Ingredients
01 -
12 medium jalapeño peppers
02 -
8 oz cream cheese, softened
03 -
1 cup shredded cheddar cheese
04 -
½ teaspoon paprika
05 -
½ teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
12 slices bacon, halved lengthwise
# How to Make It:
01 -
Preheat your smoker to 250°F (120°C).
02 -
Wearing gloves, slice each jalapeño in half lengthwise and remove seeds and membranes.
03 -
In a mixing bowl, combine cream cheese, cheddar, paprika, onion powder, and garlic powder. Mix until smooth.
04 -
Fill each jalapeño half with the cheese mixture, spreading evenly.
05 -
Wrap each filled jalapeño with a half slice of bacon. Secure with a toothpick if needed.
06 -
Place the poppers in the smoker and smoke for 1–2 hours, until the bacon is crisp and peppers are tender.
07 -
For extra crispness, place under a broiler for 2–3 minutes.
08 -
Let cool slightly before serving.
# Helpful Tips:
01 -
These poppers are great served fresh but also reheat beautifully.
02 -
Store leftovers in the fridge for up to 5 days.
03 -
Freeze for up to 6 months in an airtight container.
04 -
Reheat in the oven at 400°F for 15–20 minutes or air fryer for ~5 minutes.