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This cheesy smoked jalapeno popper recipe is sure to become one of your favorite summer grilling recipes! These classic bacon wrapped jalapeno poppers double as bold jalapeno appetizers everyone will love. These are easily some of the best jalapeno poppers to serve as summer appetizers, crowd-favorite Memorial Day appetizers, and 4th of July party food, especially when made with your favorite smoker recipes and plenty of cream cheese. Great for an electric smoker or pellet grill!

Smoked Jalapeno Popper Recipe with Bacon and Cheesy Filling

This creamy, cheesy, and crispy smoked jalapeno popper recipe is a summer appetizer favorite that's a little bit spicy, but mostly smoky and savory. They're easy and fun to make, and you can prep them ahead — great for game day, Memorial Day and 4th of July party food, and any backyard BBQ all season long. The best bacon-wrapped jalapeno poppers!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 24 poppers
Calories 75 kcal

Ingredients
  

  • 12 large jalapeño peppers halved lengthwise and deseeded
  • 8 oz cream cheese softened at room temperature
  • 1 cup shredded cheddar cheese
  • 12 slices bacon regular cut (cut in half to make 24 half strips)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Optional: 24 toothpicks soaked in water for 30 minutes to prevent burning

Instructions
 

Prepare the Peppers

  • Slice 12 jalapeños in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Pro Tip: Wear gloves during this step to avoid skin irritation.

Make the Filling

  • In a small bowl, thoroughly mix 8 oz room temperature cream cheese, 1 cup shredded cheddar, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon smoked paprika until smooth.

Stuff & Wrap

  • Spoon about 1 tablespoon of the cream cheese mixture into each of the 24 jalapeño halves. Wrap one half-slice of bacon (from your 12 total slices) tightly around each pepper. Secure the bacon with a toothpick if needed, though wrapping it so the seam is on the bottom often holds it in place.

Smoke

  • Set your smoker to 225°F (107°C) using fruitwood (apple, cherry) or hickory for best flavor.
  • In a single layer, place poppers directly on the smoker rack/grill grate, or a wire rack set over a baking sheet, a parchment-lined baking sheet, or disposable aluminum pan.
  • Smoke for 1.5 to 2 hours. The poppers are done when the peppers are tender and the bacon has reached a deep maroon color.

Finish & Crisp (Optional)

  • If the bacon isn't getting as crispy as you'd, increase the smoker to a higher temperature of 350°F for the last 15–20 minutes, or place them under a kitchen broiler for 1–2 minutes.
  • Remove from heat and let them rest for 5–10 minutes before serving, as the cheese filling will be extremely hot.