My husband and I love firing up the smoker on weekends and getting a little adventurous with pork, ribs, tri-tip and whole chickens. One of our favorite snacks to make is smoked bacon-wrapped jalapeños — simple, smoky, cheesy, and always a hit.
I’ll admit I expected the bacon might come out undercooked or a bit chewy, but when smoked low and slow it crisped beautifully while remaining tender. These poppers were better than I imagined.
How to Make Smoked Bacon Wrapped Jalapeños
This recipe starts with six large jalapeños. Choose firm peppers without soft spots for the best texture after smoking.
Cut each jalapeño in half lengthwise and remove the seeds and white ribs with a spoon. I always recommend wearing disposable gloves when handling jalapeños if your skin is sensitive — the oils can sting.
For the filling, mix 8 ounces of cream cheese (softened to room temperature), about 1 cup shredded cheddar, and roughly 3/4 tablespoon of your favorite BBQ seasoning. The cream cheese blends easiest when it’s not cold straight from the fridge.
Spoon the cheesy mixture into each jalapeño half so they’re nicely filled but not overflowing.
Wrap each stuffed jalapeño half with a slice of thin-cut bacon; thinner bacon tends to crisp better without adding too much bulk. After wrapping, sprinkle a little extra BBQ seasoning on top for an added layer of flavor.
Place the assembled jalapeños on your smoker grates or on a rack and smoke at 250°F (about 121°C) for roughly two hours. We use a pellet grill, which makes it easy to maintain a steady temperature, but any smoker that holds 250°F will work.
I didn’t flip mine while they cooked; the bacon developed a nice even color and the cheese inside melted perfectly. When they come off the smoker, let them cool for a few minutes — the bacon crisps a bit more as they come down to room temperature.
Waiting for them was the hardest part — they smell incredible as they smoke. Serve warm as an appetizer or alongside smoked ribs and other barbecue favorites for a delicious spread.
We had these Smoked Bacon Wrapped Jalapeños along with some smoked ribs and it was the perfect combo!
More recipes similar to Smoked Bacon Wrapped Jalapeños you may like…
Smoked Jalapeno Brined Chicken Wings
Stuffed Jalapeños
Traeger Caramelized Onion Bacon Dip
Smoked Jalapeño Cranberry Chicken Salad
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Smoked Bacon Wrapped Jalapeños
Cheesy jalapeños wrapped in bacon and smoked until tender and slightly crisp — a great appetizer or party snack.
Appetizer
American
Bacon Wrapped, Jalapeño, Smoked, Stuffed Jalapeño, Traeger
15 minutes
2 hours
12 stuffed jalapeños
200 kcal
Cheri Renee
Ingredients
- 6 large jalapeños
- 8 oz cream cheese at room temperature
- 1 cup shredded cheddar
- 3/4 Tbsp BBQ seasoning plus extra to sprinkle
- 12 slices bacon thin sliced works best
Instructions
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Cut each jalapeño in half and use a spoon to remove seeds and the white ribs. Wearing gloves is recommended if you’re sensitive to capsaicin.
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In a bowl, combine softened cream cheese, shredded cheddar, and 3/4 tablespoon BBQ seasoning until smooth and evenly mixed.
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Stuff each jalapeño half with the cheese mixture, then wrap with a slice of bacon. Sprinkle a little extra BBQ seasoning on top if desired.
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Place the jalapeños on the smoker and cook at 250°F for about 2 hours, or until bacon is cooked and the filling is melted.
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Allow them to cool slightly before serving so the filling firms up a bit and the bacon crisps as it cools.
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