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hickory smoked jalapeno poppers

(3 ratings)
Blue Ribbon Recipe by
Lynn Socko
San Angelo, TX

Once you smoke a jalapeno popper, you will never grill one again. The flavor is outrageous and the bacon doesn't burn as it tends to on a grill. In addition, the cheese stays inside and doesn't ooze out like it does when grilling. Choose your flavor wood and get smoking.

Blue Ribbon Recipe

These smoky jalapeno poppers are not for the faint of heart. But, they're very good and made with simple ingredients. Let's face it... everything is better wrapped in bacon. A perfect way to use an abundance of garden jalapenos. The cream cheese mixture is creamy and mellows out the kick from the fresh jalapenos. Bacon adds a smoky flavor to these perfectly smoked jalapeno poppers.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Grill

Ingredients For hickory smoked jalapeno poppers

  • 12
    jalapeno peppers
  • 12 slice
  • 8 oz
    cream cheese
  • 8 oz
    cheddar cheese
  • 1-2 slice

How To Make hickory smoked jalapeno poppers

Test Kitchen Tips
Make sure to get all the seeds and membrane out or the jalapenos will be unbearably hot. We rinsed them well once we hollowed them out.
  • Tops cut off the jalapenos.
    Cut tops off of jalapenos. Using the end of a spoon or fork, stick down inside and rotate the fork. This will loosen the membranes and seeds. Then dump out the seeds. Do this a couple of times if needed. UPDATED 12/2013: Slice off a piece of pepper longways, stuff, wrap in bacon, and smoke. I find this way easier!
  • Cream cheese and grated cheese combined in a bowl.
    Place cream cheese in a mixing bowl and turn the mixer on. Grate 8 oz of cheese then add to cream cheese. Beat for a minute or so.
  • Stuffing the jalapenos with cheese mixture.
    Put cheese/cream cheese mixture into jalapeno and push down inside with finger.
  • Sticking bread into the stuffed pepper.
    Tear a small piece of bread off. I like using the heal of the bread, and place inside the top of jalapeno. This will help keep the cheese inside the pepper.
  • Jalapeno peppers wrapped in bacon.
    Wrap pepper with bacon, starting by draping one end of bacon over the opening of pepper. Then bring bacon down to the tip of pepper and begin wrapping it back up to the top. Secure with a toothpick.
  • Jalapenos in the smoker.
    Smoke on the smoker at about 200-250° for about 1- 1/2 hr.
  • A platter of Hickory Smoked Jalapeno Poppers.
    Timing will depend on smoker temp. The best way to tell if they are done, make a couple more than you need to serve and test one out after one hour.