Smoked Jalapeño Poppers with Cream Cheese and Bacon

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Spicy jalapeños stuffed with creamy cheese and smoky bacon, smoked to perfection for a flavorful appetizer or snack. This recipe, ready in about 140 minutes, turns jalapeños, cream cheese, softened, shredded sharp cheddar 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 jalapeños
• 8 ounces cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 6 bacon strips, cooked and crumbled
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup applewood chips

Instructions

1. Step 1: Wearing gloves, slice 12 medium jalapeños in half lengthwise and carefully scoop out the seeds and membranes to reduce heat.
2. Step 2: In a bowl, combine 8 ounces softened cream cheese, 1 cup shredded sharp cheddar cheese, 6 crumbled cooked bacon strips, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mix until fully blended.
3. Step 3: Fill each jalapeño half evenly with the cheese and bacon mixture, smoothing the tops.
4. Step 4: Preheat your smoker to 225°F and add 1 cup applewood chips for smoke. Place the filled jalapeños on a smoker-safe tray.
5. Step 5: Smoke the jalapeño poppers for 1.5 to 2 hours until the jalapeños are tender and the cheese filling is melted and slightly golden on top.
6. Step 6: Remove from the smoker and let cool for 5 minutes before serving warm as a smoky, spicy appetizer.