Smoked Jalapeño Poppers with Bacon and Cream Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy jalapeños stuffed with rich cream cheese, wrapped in smoky bacon, and slow-smoked to perfection for a crowd-pleasing appetizer. This Snacks-inspired barbecue recipe, ready in about 140 minutes, pairs jalapeño peppers, cream cheese, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Snacks cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 225°F and add 1 cup soaked hickory wood chips for smoke.
  2. Step 2: Slice 12 medium jalapeño peppers in half lengthwise and carefully remove seeds and membranes using a small spoon or knife.
  3. Step 3: In a bowl, mix 8 ounces softened cream cheese, 1/2 cup shredded sharp cheddar cheese, and 1/2 teaspoon garlic powder until evenly combined.
  4. Step 4: Fill each jalapeño half with the cream cheese mixture, smoothing the top.
  5. Step 5: Sprinkle the stuffed jalapeños lightly with 1/2 teaspoon smoked paprika.
  6. Step 6: Wrap each stuffed jalapeño half with a half slice of bacon, securing with a toothpick if needed.
  7. Step 7: Place the wrapped jalapeños on the smoker rack and smoke for 1.5 to 2 hours until the bacon is crispy and jalapeños are tender.
  8. Step 8: Remove from smoker, let cool for 5 minutes, and serve warm.

Frequently asked questions

How long does Smoked Jalapeño Poppers with Bacon and Cream Cheese take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Jalapeño Poppers with Bacon and Cream Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jalapeño peppers from drying out.

Can I substitute ingredients in Smoked Jalapeño Poppers with Bacon and Cream Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Jalapeño Poppers with Bacon and Cream Cheese for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Jalapeño Poppers with Bacon and Cream Cheese?

Snacks bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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