Bacon-wrapped smoked jalapeño poppers in a cast-iron skillet
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Appetizer

Smoked Jalapeño
Poppers

Creamy cheese, a little heat, crisp bacon, and plenty of smoke. These poppers start low for flavor, then finish hot for the bacon.

Built for a Traeger or any pellet grill.

Prep20 Min
CookAbout 70 Min
Temperature180°F → 375°F
Yield24 Poppers
WoodMesquite or Hickory
Make It & Smoke It

Instructions

  1. 01

    Fire Up the Smoker

    Preheat your Traeger or pellet grill to 180°F. If your grill has a higher-smoke setting, this is the time to use it.

  2. 02

    Prep the Peppers

    Slice the jalapeños in half lengthwise. Scrape out the seeds and white ribs for a milder popper. If you like more heat, leave a little of the rib behind.

  3. 03

    Mix the Filling

    Combine the softened cream cheese, cheddar, pepper jack, green onions, garlic, and BBQ rub. Mix until everything is evenly distributed.

  4. 04

    Fill & Wrap

    Spoon the cheese mixture into each jalapeño half. Wrap each popper with a half-slice of bacon and place it seam-side down on a rimmed baking sheet or grill-safe rack. Use a toothpick if the bacon needs a little help staying put.

  5. 05

    Smoke Low

    Put the poppers on the smoker and cook at 180°F for 30 minutes. This first stage is about smoke flavor, not crisp bacon.

  6. 06

    Finish Hot

    Raise the grill to 375°F and keep cooking for roughly 30–45 minutes, until the peppers are tender and the bacon is as crisp as you want it.

  7. 07

    Glaze, If You Want It

    Stir together the maple syrup and BBQ sauce. Brush a light coat over the bacon during the final 10 minutes. Keep it light. The smoke and bacon should still lead the way.

  8. 08

    Rest, Pour & Serve

    Let the poppers sit for about 5 minutes before serving. Add a little love, pour the cook an optional bourbon, and get them to the table while they are still warm.

Notes from the Pit

A Few Things That Help.

01

Use Thin Bacon

Thin-cut bacon has a much better chance of getting crisp before the peppers and filling are overcooked.

02

Control the Heat

Most of the heat lives in the ribs and seeds. Remove them for a friendlier popper or leave some behind if you want more bite.

03

Pick Your Smoke

Mesquite gives these a bolder smoke profile. Hickory or a good signature blend works well if you want something a little more balanced.

04

Don't Rush the Finish

Weather, bacon thickness, and the grill itself all affect timing. Cook to the bacon and pepper, not just the clock.

Recipe inspiration: The two-stage pellet-grill technique was informed by Traeger Kitchen and Savor the Best. This is the Bourbon & Que version, with our own filling and optional maple-BBQ finish.