Smoked Jalapeño Poppers with Cheddar and Bacon

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Spicy jalapeños filled with creamy cheddar and wrapped in smoky bacon, slow-smoked for a perfect appetizer. This recipe, ready in about 140 minutes, turns jalapeño peppers, sharp cheddar cheese, cream cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Ingredients

• 12 medium jalapeño peppers
• 8 ounces, shredded sharp cheddar cheese
• 4 ounces, softened cream cheese
• 12 bacon strips
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 cups, soaked in water for 30 minutes apple wood chips

Instructions

1. Step 1: Wearing gloves, slice 12 jalapeño peppers in half lengthwise and remove seeds and membranes to reduce heat. In a bowl, combine 8 ounces shredded sharp cheddar cheese, 4 ounces softened cream cheese, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper until smooth.
2. Step 2: Fill each jalapeño half evenly with the cheese mixture. Wrap each stuffed jalapeño half with one slice of bacon, securing with toothpicks if needed.
3. Step 3: Preheat smoker to 225°F and add 2 cups soaked apple wood chips to the smoker box.
4. Step 4: Place the bacon-wrapped jalapeño poppers on the smoker grate and smoke for 2 hours or until the bacon is crisp and cheese is bubbly.
5. Step 5: Remove from smoker and let cool for 5 minutes before serving as a smoky, spicy appetizer.