- Appetizer
- Pork
- American
- Make-ahead
- Smoker
Ingredients
- 12
large jalapeños, halved lengthwise, seeds and ribs scraped out
- 8 oz
cream cheese, softened to room temperature
- 1 cup
sharp cheddar, shredded
- 3
scallions, thinly sliced
- 1 tsp
garlic powder
- 2 tbsp
BBQ rub, divided
1 tbsp in step 3, 1 tbsp in step 6
- 12 slices
thin-cut bacon, halved crosswise
Contains milk (cream cheese, sharp cheddar).
Not checked: BBQ rub, thin-cut bacon.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the smoker to 250°F with your favorite wood (hickory, pecan or apple all work well). While it comes up to temperature, make the filling.
15 min, hands-off · 250°F
- Step 2
Wearing gloves if you have them, halve the jalapeños lengthwise and scrape out the seeds and white ribs with a small spoon. Leave a little rib in if you want more heat.
10 min
- 12 large jalapeños
- Step 3
In a bowl, stir together the cream cheese, cheddar, scallions, garlic powder and 1 tbsp of the BBQ rub until evenly combined.
5 min
- 8 oz cream cheese
- 1 cup sharp cheddar
- 3 scallions
- 1 tsp garlic powder
- 1 tbsp BBQ rub
- Step 4
Fill each jalapeño half with the cheese mixture, mounding it slightly and smoothing the top so it sits level with the edges of the pepper.
10 min
- 12 large jalapeños
- 8 oz cream cheese
- Step 5
Wrap each filled half with a piece of bacon, starting at one end and spiraling to the other. Tuck the end underneath or secure with a toothpick so it doesn't unwind.
10 min
- 12 slices thin-cut bacon
- Step 6
Set the poppers filling-side up on a rack or directly on the smoker grates and dust the tops with the remaining 1 tbsp BBQ rub.
5 min
- 1 tbsp BBQ rub
- Step 7
Smoke at 250°F for 75 to 90 minutes, until the bacon is browned and crisp and the filling is bubbling. Don't flip them. If the bacon is still flabby at 90 minutes, raise the heat to 350°F for 10 minutes to finish crisping.
1 hr 30 min, hands-off · 250°F
- Step 8
Let the poppers rest 5 to 10 minutes before serving — the filling is molten straight off the smoker.
10 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026