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Smoked Jalapeno Poppers

by Victor @ Taste of Artisan

Smoked jalapeno poppers is one of the best party foods and are very easy to make. This recipe uses a secret ingredient that makes them better than ever before. Make sure you make enough.

Jalapeno poppers, wrapped in bacon, inside a smoker.

Smoked jalapeno poppers was one of the first foods that I made when I got a smoker. I was hooked forever. Seriously, once you try these little morsels you immediately fall in love with them.

I love them both hot right off the grill and cold from the fridge. Yes, they taste great cold too. That’s a good reason for me to make more so that I have enough leftovers to enjoy the next day.

Smoked jalapeno poppers are undoubtedly the most flavorful. Grilled or oven baked jalapeno poppers are great but there is no substitute for the smoke flavor and the color smoke imparts on food. I find that cherry, hickory and pecan work best for smoking jalapeno poppers. All three have rich flavor and give the food a dark color. My favorite of the three is cherry wood with its sweet and fruity flavor.

A basic smoked jalapeno popper is typically stuffed with some cream cheese, cheddar cheese or a combination of the two. My secret ingredient that makes jalapeno poppers even better is turkey stuffing. Oh my goodness! The turkey stuffing makes a world of a difference. It adds more substance, more body, and more balance to the jalapeno popper. It also prevents the melted cheese from running off and soaks the juices in. These poppers are always such a success with family and friends that it’s the only way I make smoke jalapeno poppers now.

Raw jalapeno poppers, stuffed and wrapped in bacon, ready to be smoked.

So, stuff your jalapeno peppers with cream cheese, cheddar and turkey stuffing, wrap in bacon, then smoke to perfection and enjoy.


  • If you want all of your jalapeno poppers to be mild, cut the peppers in half, remove seeds and membranes and soak in cold water for about 30 minutes to an hour.
  • Try cutting and seeding jalapenos under water in a large bowl. This will minimize the spicy fumes in the kitchen and prevent hot pepper juices from spattering around.
  • Wearing food preparation gloves really helps too. Actually, it’s a must if you want to avoid your hands, and any other part of your body you touch, burning for hours afterwards. Speaking from my own sad experience.
  • If you are concerned about spiciness, after cooking jalapeno peppers will be less spicy, much less than one would think. The bigger ones will be a bit more spicy, the smaller ones will be fairly mild as they will cook through more.
  • You can use a full strip of bacon to wrap one jalapeno pepper, or cut in half. Both methods work well and  you can’t really tell much of a difference. I often use half strips – the poppers come out less fatty and are more cost effective without sacrificing the taste.
  • For best results, use homemade bacon, it’s much tastier, yet very easy to make.
Smoked jalapeno poppers, wrapped in bacon.

Smoked Jalapeno Poppers

5 from 4 votes
Print Pin Rate
Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: jalapeno poppers, smoked jalapeno poppers
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 20 jalapeno poppers
Calories: 177kcal
Author: Victor


  • 10 jalapeno peppers large
  • 8 Tbsp cream cheese
  • 20 slices bacon
  • 1/2 lb cheddar cheese cut in pepper long sticks
  • 2 cups turkey stuffing


  • Cut jalapeno peppers in half, spooning out the white flesh and seeds. Do not remove stems. Soak in water for 30 minutes to 1 hour for a mildly hot taste.
  • Meanwhile prepare some turkey stuffing. Add some caramelized onions and mushrooms to it for more flavor. Mix all together.
  • Stuff jalapeno halves with a smidgen of cream cheese, about 1 tsp per one pepper half, followed by turkey stuffing and cheddar sticks. Wrap one bacon slice around each. You may want to secure the bacon with a tooth pick.
  • Place on a smoker preheated to 225F-250F and smoke for about 1.5 - 2 hours. Jalapeno poppers are done when they acquire rich maroon/brown/burgundy color (depends on the wood you are using for smoking).


Calories: 177kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 283mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 8.3mg | Calcium: 93mg | Iron: 0.3mg

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Don November 26, 2019 - 5:44 pm

I don’t see where the cheddar is added. What am I missing?

Victor @ Taste of Artisan November 26, 2019 - 6:10 pm

In step 3.

Jerry January 8, 2019 - 3:30 am

Hey there! I’ve been reading your site for some time now and finally got the bravery to go ahead and give you a shout out from Dallas, Texas! Your ultimate jalapeno poppers with bacon have become my family favorite. What a genius idea was it to use turkey stuffing in them. Keep up the good work.

Gary B. August 15, 2018 - 10:58 pm

The best jalapeno popper I’ve ever had! Thumbs up!!!

victor May 25, 2017 - 8:06 am

Thanks for the tip, BugsBBQ. Will definitely try it.

BugsBBQ May 25, 2017 - 7:50 am

For a special treat wrap the peppers in bacon then roll the bacon wrapped peppers in brown sugar and then smoke. This candied bacon top goes great if you leave some of heat in the peppers

Chris November 13, 2016 - 9:38 pm

Smoked these on the weekend. Terrific! Now I have to make them next weekend again as everyone is asking for more.

Cole July 23, 2016 - 6:39 pm

Thank you for posting a smoker recipe for these. Like you have tried grill and oven. (Both excellent) But the smoker was awesome!

victor July 23, 2016 - 6:54 pm

Thank you for your feedback, Cole. Definitely, smoked ones are the best but you can’t go wrong either way.