Bacon Wrapped Jalapeno

Bacon-Wrapped Jalapeño Poppers (Smoky, Cheesy & Southern)

Exploring BBQ Staff
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Bacon-Wrapped Jalapeño Poppers are the ultimate BBQ crowd-pleaser. Spicy jalapeños are stuffed with creamy cheese or sausage, wrapped in bacon, and slowly smoked or grilled until everything melts together in one bold, bite-sized package.
Whether you serve them as an appetizer, a side, or a snack between plates of brisket and ribs, these poppers bring both heat and comfort. They are perfect for tailgates, backyard parties, or the next round on your smoker.
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Prep Time 20 minutes
Cook Time 30 minutes
Smoker Cook time 2 hours
Servings: 6 Servings
Course: Appetizers, Side Dishes
Cuisine: Southern BBQ, Texas BBQ
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Fresh jalapeños halved lengthwise and seeded
  • 4 oz Cream cheese softened 113 g
  • ½ cup Cheddar cheese shredded 57 g
  • ½ cup Cooked breakfast sausage or Mexican Chorizo crumbled (optional) ~75 g
  • ½ tsp Garlic powder ~1 g
  • ½ tsp Onion powder ~1 g
  • ¼ tsp Black pepper ~0.5 g
  • 12 slices Bacon thin-cut, halved ~300 g
  • 12 Toothpicks — for securing
  • Hot sauce or diced pickled jalapeños optional — to taste

Equipment

  • Smoker
  • Weber Grill
  • Mixing Bowl
  • Chef’s knife
  • Spoon
  • Toothpicks
  • Sheet pan
  • Wire Rack
  • Measuring spoons
  • Kitchen Scale

Method
 

Prep jalapeños:
  1. Halve Jalapeños lengthwise;
  2. scoop out seeds and membranes (wear gloves).
Make filling:
  1. In a Small mixing bowl, combine Cream cheese, Cheddar, Sausage (optional), Garlic powder, Onion powder, and Black pepper until smooth.
Stuff:
  1. Spoon filling into each Jalapeño half—fill level with the rim (don’t overfill).
Wrap:
  1. Wrap each with ½ slice Bacon; secure through the center with a Toothpick.
  2. Season with your favorite BBQ Rub
Cook—choose one:
  1. Smoker: 250–275°F (121–135°C) over indirect heat for 1½–2 hours until bacon is rendered and edges are crisping.
  2. Grill (indirect): Place on the cool side; cook 30–45 minutes, turning 1–2 times, until bacon is cooked.
  3. Optional crisp: Move to direct heat for 2–3 minutes to crisp the bacon.

Notes

Recipe Card (Quick Facts)

  • Category: Appetizers
  • Method: Smoker or grill (indirect heat)
  • Cuisine: Texas BBQ
  • Prep Time: 15–20 minutes
  • Cook Time: 30–120 minutes (grill 30–45; smoker 90–120)
  • Total Time: 45–140 minutes
  • Yield: 12 poppers
  • Servings: 6 (2 poppers each)

Description of the Finished Dish

Crisp, smoky bacon around a gooey, creamy center tucked into a gently spicy jalapeño—balanced, rich, and dangerously snackable.

Doneness & Texture Cues

  • Bacon: Golden with slightly charred edges, fully rendered.
  • Filling: Bubbling and set, not leaking out.
  • Jalapeño: Tender but with a little bite left.

Pro Tips

  • Thin bacon wins: It renders faster and crisps better; stretch slightly as you wrap for full coverage.
  • Keep shape: Chill stuffed poppers 10 minutes before wrapping/cooking to firm the filling.
  • Less heat: Leave a little membrane for mild heat or par-cook jalapeños 3–4 minutes to soften and reduce spice.
  • Mess-free: Cook on a Wire rack over a sheet pan (grill-safe) to avoid flare-ups and keep bottoms from sogging.

Variations

  • Sausage-stuffed: Use all sausage + cream cheese (skip cheddar) for a meaty filling.
  • Pineapple heat: Press a small pineapple tidbit into the filling before wrapping; finish with hot honey.
  • White BBQ drizzle: Finish with a zigzag of White BBQ sauce off the pit.
  • Brisket bits: Fold 2–3 tbsp chopped brisket ends into the filling.

Storage & Make-Ahead

  • Make-ahead: Assemble up to 24 hours ahead; cover and refrigerate.
  • Fridge (cooked): 3 days; reheat at 350°F (177°C) for 8–10 minutes.
  • Freeze (unbaked): Up to 1 month (texture softens slightly). Cook from frozen at 300°F (149°C) until bacon is rendered and filling is hot.
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