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Smoked jalapeño poppers are a popular appetizer that perfectly combines the heat of jalapeños with the creamy richness of cheese, all infused with a delightful smoky flavour. Whether you're hosting a backyard barbecue or looking for a crowd-pleasing snack, these poppers are sure to be a hit. In this guide, we'll walk you through the steps to create these irresistible smoked treats — right on your R&R drum or offset.
Best cooked on a drum or offset running a clean, steady smoke. New to low-and-slow? Read our How To Use guide first.
Ingredients
- 12 large jalapeño peppers
- 8 ounces (225g) cream cheese, softened
- 1 cup (120g) shredded cheddar cheese
- 1 cup (120g) shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 slices of bacon, cut in half
- Your favourite barbecue rub or seasoning
Instructions
- Prepare the Jalapeños: Preheat your smoker to 275°F (135°C). While the smoker is heating up, prepare the jalapeños by cutting them in half lengthwise and removing the seeds and membranes. This will help reduce the heat of the peppers. Wear gloves to protect your hands from the jalapeño oils.
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, garlic powder, and onion powder. Mix until well combined. This creamy and flavourful mixture will be the filling for the jalapeño poppers.
- Fill the Jalapeños: Using a spoon or a piping bag, fill each jalapeño half with the cheese mixture, ensuring they are slightly mounded.
- Wrap with Bacon: Take a half-slice of bacon and wrap it around each cheese-filled jalapeño half, securing it with a toothpick. This step adds a savoury, smoky element to the poppers.
- Season the Poppers: Sprinkle your favourite barbecue rub or seasoning over the bacon-wrapped jalapeño poppers. This will add an extra layer of flavour and complement the smokiness from the bacon and the grill.
- Smoke the Poppers: Place the seasoned jalapeño poppers on the smoker rack, ensuring they are evenly spaced. Close the smoker and let the poppers smoke at 225°F for about 2 hours, or until the bacon is crispy and the jalapeños are tender.
- Serve and Enjoy: Once the poppers are done, carefully remove them from the smoker and let them cool for a few minutes. Serve these delicious smoked jalapeño poppers as a zesty and smoky appetizer that is sure to please your guests.
Conclusion
Smoked jalapeño poppers are a delightful combination of heat, creaminess, and smokiness that make them a favourite at any gathering. By following these simple steps, you can create a crowd-pleasing appetizer that will have everyone coming back for more. Fire up your smoker and get ready to enjoy these spicy and smoky delights!
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