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We’ve all been to the campfires and parties where jalapeño poppers are served and gone within minutes. After several barbecues this summer, I realized I had to switch things up — so, I took a classic, and I made it even better. Once you try this smoked bacon wrapped jalapeno poppers recipe, you won’t do it any other way. Your party guests will ask for you to make them every time!
Smoked Jalapeño Poppers Ingredients
We usually already have almost everything we need to make these smoked jalapeno poppers in our refrigerator, it’s a simple grocery list that includes:
- Cream cheese
- Shredded cheddar cheese
- Smoked paprika; and of course,
- Bacon — thick or thin sliced
Tips for Making Smoked Bacon Wrapped Jalapeno Poppers
Before we get started, this is one recipe where I like to share some simple tips that are often not considered before people start making any version of jalapeno peppers:
- Consider wearing gloves while preparing your jalapeno poppers. This will ensure that you avoid your hands/fingers — or any other parts of your body you touch in the hours after preparing the poppers —- from burning for hours.
- If you like an extra kick of spice, once you’ve removed the seeds and membranes from the inside of the jalapeno, you can incorporate them into the cream cheese mixture.
- For the best flavor, we recommend using hickory wood for smoking jalapenos.
- To avoid the cheese being too dense, use whipped cream cheese.
- Smoked paprika is the key to this recipe. Use a quality brand. If you want some additional heat, you can also add cayenne and chili powder.
- Busy preparing for your upcoming barbeque or party? Consider stuffing the peppers the day prior and storing them in the refrigerator. This way all you’ll have to do is wrap them in bacon and place them on the smoker when you’re ready!
How long to Smoke Bacon Wrapped Jalapeno Poppers
I use my 18″ in Weber Smokey Mountain Charcoal Smoker to make these poppers but any smoker will work just fine with this recipe!
Start by firing up your smoker — preheat it to a temperature of 250°F.
While your smoker is preheating, put your gloves on and slice the jalapeno peppers lengthwise, and remove the membranes and seeds from inside. I use a metal spoon to scrape the innards out, it works well and quickly.
Take two halves of the jalapenos, finely dice them, and set them aside — you’ll mix these in with the cream cheese, shredded cheddar, and smoked paprika.
Cut the bacon in half widthwise. You could use a full piece of bacon for each jalapeno, but I think it takes away from the flavor of the actual stuffed jalapenos!
Fill each jalapeno half with the cream cheese mixture and wrap each piece with a slice of bacon — stick a toothpick into the bacon to keep it together while it’s in the smoker.
Once your smoker is preheated, place the peppers into your smoker, over hickory wood, and smoke them for 60 to 80 minutes — you’ll know they are ready to be removed because the peppers will start to soften and the bacon will start to be crispy.
If you want the bacon to be a little crispier, place the smoked jalapeño poppers under a broiler for just a few minutes.
How to Store or Reheat Leftover Jalapeño Poppers
Leftover bacon-wrapped jalapeno poppers (leftover poppers? It’s a rare occurrence) can be stored in the refrigerator in an airtight container for up to five days.
When you’re ready to reheat the poppers, preheat your oven or even better, your air fryer to 350°F. You could use a microwave, but the bacon’s flavor and texture won’t be quite the same.
Tip: If you’re using an air fryer, reheat the poppers for about four minutes until they are crispy. If you’re using your oven, they’ll require about ten minutes.
Make sure to check out my homemade ranch sauce, perfect for dipping! In fact, this ranch is so good, it just might be my favorite dressing of all time.
Looking to make other party appetizers? Check out these delicious recipes:
Smoked Bacon Wrapped Jalapeno Poppers
- 9 medium jalapeno peppers
- 4 ounces cream cheese softened and whipped
- 4 ounces shredded cheddar cheese
- ½ teaspoon smoked paprika
- 8 slices bacon cut in half
- Preheat smoker to 250 degrees F.
- Slice the jalapeno peppers in half lengthwise and scoop out the seeds and membranes inside with a spoon.
- Finely dice two halves and set aside.
- Add the cream cheese, cheddar cheese, smoked paprika, and diced jalapenos to a bowl and mix well.
- Fill each jalapeno pepper half with the cheese mixture, distribute evenly in the pepper halfs.
- Wrap each jalapeno with a slice of bacon. Use toothpicks to hold the bacon in place.
- Transfer the peppers to your preheated smoker and smoke them for 60-80 minutes, or until the peppers soften and the bacon is starting to crisp. You can place them under a broiler for a couple of minutes if you need to.
- Remove, cool slightly, and serve.