Smoked Honey Jalapeño Poppers with Creamy Cheese Filling

Smoked honey hot jalapeno poppers strike the ideal balance of sweet and spicy.

They’re a fantastic appetizer or game day snack that’s easy to prepare and always a crowd pleaser.

I cooked these on a Traeger pellet grill, but you can smoke them on any smoker or bake them in the oven at the same temperature and time.

How to make Smoked Honey Hot Jalapeno Poppers

Begin by gathering your ingredients: jalapenos, bacon, cream cheese, and shredded Mexican cheese. For heat, use Nashville hot seasoning or buffalo seasoning.

Slice the jalapenos in half lengthwise and scoop out the seeds and white ribs with a spoon.

Let the cream cheese come to room temperature so it mixes smoothly with the shredded cheese and seasoning.

Combine the cream cheese, shredded cheese, and 1 tablespoon Nashville hot or buffalo seasoning in a bowl, stirring until evenly mixed.

Spoon the cheese mixture into each jalapeno half, packing it gently so the filling stays in place.

Wrap each stuffed jalapeno with a slice of regular-cut bacon, overlapping slightly and tucking the end to secure. Sprinkle a bit more Nashville or buffalo seasoning on top for extra kick.

With the poppers wrapped and seasoned, you’re ready to smoke.

seasoning more over the wrapped jalalepnos

Preheat your smoker or pellet grill to 250°F (about 121°C).

Place the poppers directly on the grill grate and smoke for roughly 2 hours, or until the bacon is cooked to your preference.

During the final 15 minutes, drizzle honey over the poppers to create the signature sweet-and-spicy glaze.

drizzling honey over Smoked Honey Hot Jalapeno Poppers

When the bacon reaches the desired crispness, remove the poppers and let them rest briefly before serving.

We served ours with extra honey drizzled on top

If you like Smoked Honey Hot Jalapeno Poppers, you might also enjoy:

Traeger Nashville Hot Chicken Wings

Grilled Char Siu Chicken

Smoked BBQ Shotgun Shells

Smoked Salami Pepper Rolls

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Smoked Honey Hot Jalapeno Poppers

Cheri Renee

Cheesy stuffed jalapenos seasoned with Nashville or buffalo spice, wrapped in bacon and smoked with a honey glaze.

Prep Time
15

Cook Time
2

Course
Appetizer

Cuisine
American

Servings
14 poppers

Calories
134 kcal

Equipment

Smoker
Traeger / Pellet Grill

Ingredients

6 to 8 jalapenos
8 ounce block cream cheese at room temperature
1 cup shredded cheese (Mexican blend recommended)
1 tablespoon Nashville hot or buffalo seasoning (plus extra for sprinkling)
12 to 16 slices bacon (regular cut)
honey

Instructions

Cut jalapenos in half lengthwise and remove seeds and ribs using a spoon. If you have sensitive skin, wear gloves.
Mix the room-temperature cream cheese, shredded cheese, and Nashville or buffalo seasoning until smooth and evenly combined.
Fill each jalapeno half with the cheese mixture.
Wrap each stuffed jalapeno with a bacon slice, overlap and tuck as needed, then sprinkle extra seasoning on top.
Preheat smoker to 250°F. Smoke the poppers on the grate for about 2 hours, drizzling honey over them in the final 15 minutes.
Allow the poppers to cool slightly before serving. Add more honey if you like.

Keyword
Appetizer, Bacon, Game Day, Honey Hot, Jalapeno Poppers, Pellet Grill, Smoked, Traeger