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From the smoker

Smoked Jalapeño Poppers

These poppers skip the bacon wrap and use a cheddar topping instead. The open halves let the filling pick up smoke while the peppers soften. Scallions and a little paprika round out the cheese.

Serving of Smoked Jalapeño Poppers
Makes
16 poppers
Preparation
About 20 minutes
Cooking or chilling
About 40 to 60 minutes
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Get everything ready

Ingredients

16 poppers

What you need

Smoker, baking tray or grill safe pan, gloves for handling peppers.

Time to cook

Method

  1. Heat the smoker

    Set the smoker to 275°F. Use a food safe tray or pan rated for your smoker and arrange space for the peppers to sit in one layer.

  2. Prepare the peppers

    Wearing gloves, halve each pepper lengthwise and remove the seeds and pale ribs. Wash the peppers and pat them dry. Wash your hands after removing the gloves and avoid touching your eyes.

  3. Make the filling

    Mix the cream cheese, ¾ cup of the cheddar, scallions, paprika, and garlic powder. Spoon the filling into the sixteen pepper halves without piling it too high. Sprinkle the remaining cheddar over the tops.

  4. Smoke until tender

    Arrange the peppers filling side up on the tray. Smoke for about 40 to 60 minutes, until the peppers are tender and the filling is hot. Check early if your peppers are small. Let them stand briefly before serving because the filling will be very hot.

Before you make it

Choose similar peppers

Peppers of a similar size cook more evenly. Very small peppers will hold less filling and may soften sooner.

Adjust the heat

Removing the ribs helps reduce heat, but jalapeños still vary. For a gentler option, use mini sweet peppers and begin checking them earlier.

A little smoke goes a long way

Start with a mild smoking wood such as apple or pecan and follow your smoker’s instructions.

Cooking times and serving counts are estimates.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.