Jalapeo poppers are one of the most delicious grilling side dishes. By using bacon in the recipe, you elevate these delectable delicacies to the next level.
Jalapeo poppers are a popular game-day appetizer. But have you ever smoked them? If you haven’t already, you’re in for a wonderful treat! The smokey taste of the bacon and the fiery kick of the jalapeos are a marriage made in heaven.
Contents
- Smoked jalapeño poppers
- Items you will need to cook these
- What stuffing to use in a jalapeño popper
- How to make smoked jalapeño poppers
- Smoked Jalapeño Poppers Recipe
- FAQs
- How long does it take to smoke jalapeno poppers at 225?
- How long does it take to smoke jalapeno poppers in a smoker?
- What temp do you smoke jalapeno poppers?
- Can you smoke fresh jalapenos?
- What temperature do you grill poppers?
- Can you overcook jalapeno poppers?
- How long to smoke peppers at 250?
- How do you smoke peppers in a pellet smoker?
- How long does it take to smoke a popper?
- How do you know when jalapeno poppers are ready?
Smoked jalapeño poppers
Jalapeo poppers are produced by splitting a jalapeo, stuffing it with cream cheese, wrapping it with bacon, and frying it indirectly over high heat.
One of the best things about jalapeo poppers is how adaptable they are. They may be eaten as a snack, an appetizer, or as a main course.
If you’re feeling daring, experiment with various cream cheese filling components.
You owe it to yourself to try smoking jalapeo poppers if you like them. The smokey flavor will transport your taste buds, and the jalapeo spiciness will have you going back for more. So, fire up your smoker, grab a cool drink, and dig into a batch of these delectable smoked jalapeo poppers.
If you prefer a heartier alternative, try our bacon-wrapped smoked Armadillo Eggs, or for a less spicy option, try smoked stuffed sweet peppers.
Items you will need to cook these
While you could theoretically prepare my Smoked Jalapeo Poppers in the oven, you’d lose out on the added flavor provided by the smoke.
- A smoker
- Wood I used pecan pellets, but any high-quality smoke wood would suffice.
- BBQ Rub (I used Smoke Kitchens Beef rub)
- A sharp knife
- A chopping board
- Gloves
- Baking sheet or disposable foil pan
If you prefer a heartier alternative, try our bacon-wrapped smoked Armadillo Eggs, or for a less spicy option, try smoked stuffed sweet peppers.
Related The Ultimate Jalapeo Popper Dip
What stuffing to use in a jalapeño popper
Whatever sort of jalapeo popper you make, the one essential element is always cheese.
A blend of cream cheese and cheddar cheese works best. They are both high-melting cheeses with mild tastes.If you want to add even more smoky taste, use smoked cheddar.
You may then choose your protein. I prefer to use chorizo instead of chopped chicken or ground beef. It’s a touch spicy, but it goes great with the cream cheese. To balance out the tastes, I add some barbecue rub to the cheese mixture.
How to make smoked jalapeño poppers
1. Slice and prepare the jalapeños
When working with raw jalapeos, I strongly advise wearing latex gloves. Even after washing your hands with soap, the oils from the jalapeos will remain on them. Believe me, I know! I once accidentally touched my eyes afterward, which was not a pleasant experience.
Cut the ends of the jalapeos with a sharp knife and then split them lengthwise from the stem to the tip. Once you have two halves, scrape away the inner membrane and seeds with a tiny spoon.
Rinse with water to ensure that everything is clean and that all of the seed is gone.
If you like spicy foods, save aside some of the seeds to add to the filling later.
2. Prepare your stuffing
Cook the chorizo in a skillet over medium heat, breaking up any clumps as it browns and cooks through. Drain and put aside the grease.
Combine cream cheese, cheddar cheese, cooked chorizo, and barbecue rub in a mixing bowl.
You may use whatever rub you choose, such as our ultimate rib dry rub. Our Pit Masters Pick is also a good option since jalapeos go well with sweet, savory, and spicy rubs.
If you don’t have a rub on hand, season the cheese with one teaspoon of smoky paprika, one teaspoon of garlic powder, and some salt and black pepper.
3. Assembling your jalapeño poppers
Place a tablespoon of the chorizo and cream cheese mixture into each half jalapeo, spreading it from top to bottom to cover the whole opening.
Finish by carefully wrapping a strip of thin-cut bacon around the jalapeo until it is completely coated.
Thick sliced bacon will not work as well, but it may be used in a pinch.
You may tuck the bacon ends beneath or fasten them with toothpicks.
To trap all the oil, I set my poppers on a wire rack with a baking sheet beneath. Place the poppers immediately on the grill grates and cover with a foil plate for easy cleaning.
4. Smoking the poppers
The secret to smoking jalapeo poppers is to start them at a low temperature so they can absorb some smoke without overcooking, then increase the heat towards the end so the bacon cooks correctly.
I used my Traeger Timberline 1300 with Bear Mountain pecan pellets for this dish.
Any smoker or barbecue will suffice. I start at 225F for 30 minutes to enable the smoke to flavor the poppers, then raise the temperature to 350F to render and crisp the bacon.
It should take another 30-40 minutes, depending on how crispy you want your bacon.
The jalapeos should be tender under the bacon, and the cheese filling should be hot and melted.
Allow them to cool for 10 minutes before serving as is or with a dipping sauce such as ranch or barbeque sauce.
If you want something less fiery, try our Smoked Pig Shots recipe, or if you prefer something sweet, these bacon-wrapped Oreos are to die for.
