If you’ve never tried smoked jalapeño poppers, get ready to fall in love—because this version, created by our son-in-law Andrew, is next-level. He served these at a family cookout, and we were instantly hooked.
These smoked jalapeño poppers are stuffed with creamy goat cheese seasoned with our sweet and smoky Smokin’ Barbie blend, wrapped in bacon, and smoked low and slow to perfection. Not only are they a showstopper at barbecues, but they’re also endlessly adaptable for different tastes and heat preferences.
Smoked vs. Baked: Why We Love the Smoker
Andrew smokes these over applewood, which gives the bacon a slightly sweet, mellow flavor that balances the spice of the jalapeños. Hickory is another great option if you prefer a stronger, more robust smoke flavor.
If you don’t have a smoker, you can absolutely bake them in the oven (I’ve included instructions in the recipe). They’re still delicious—but smoking adds a depth and richness you just can’t get from dry heat alone.
Cheese Choices: Goat Cheese vs. Cream Cheese
We use soft goat cheese, not just because we love the tangier taste, but because I can tolerate goat but not cow dairy. The protein in goat milk tends to be easier to digest than the protein in cow’s milk. You can definitely use cream cheese, if you prefer—even a dairy-free vegan version—but in our family, the goat cheese version wins.
Whichever base you choose, make sure to mix in the Smokin’ Barbie seasoning before filling the peppers. It gives the cheese a beautiful color and signature sweet, smoky barbecue flavor.
How to Prep the Jalapeños
Wearing gloves (always!), slice your jalapeños in half lengthwise and scrape out the seeds and membranes. That’s where most of the heat lives. Once they’re cleaned out, the heat level becomes very mild—which is perfect for wimps like me who love the flavor but can’t take the burn!
Some people cut off the top and stuff whole peppers or reassemble the halves to keep the full shape, but that doubles the peppers used and the heat. Halves are easier to fill, cook more evenly, and are prettier on the plate. Bonus tip: if you can, try slicing through the stem so each half has a little stem handle. It looks great and provides something to hold on to.
Why We Love Smokin’ Barbie
This blend is my secret weapon for summer recipes. It’s smoky, sweet, and just a little spicy—the perfect balance for everything from:
Here’s how to make Smoked Jalapeño Poppers with Smokin’ Barbie Goat Cheese. . .
