Jalapeño Poppers

Since living in Texas, these bad boys are a staple at every barbecue. I’ve only made them a handful of times, and while they are a little time consuming, I couldn’t help but share it. Especially because I just made them for a barbecue with my neighbors (they cooked brisket… Mmmmmmm!)

My version is the simple, plain one, using only 3 ingredients: jalapeños, cream cheese and bacon. I know there’s tons of other versions you can do to spruce these up, but I like simple. I also prefer to use whipped cream cheese; I feel like it’s less dense.

The process to make these is fairly easy. More tedious than anything.


  • Mild Jalapeños (however many you need to make. Remember they’ll be halves so 20 = 40 halves)
  • Bacon (regular thickness)
  • Cream cheese (regular or whipped – you can do flavored as well)
  • Toothpicks


  1. Cut off stem ends of jalapeños and cut in half.
  2. De-seed, making sure to get all the seeds and membrane.
  3. Use a spoon or knife (or in my case, a plastic bag with corner cut off (way faster)) to fill jalapeño halves with cream cheese.
  4. Cut bacon strips in half (or leave whole if you really like bacon).
  5. Wrap around jalapeño and secure with toothpick.
  6. Place on grill until bacon is at preferred doneness.
  7. Enjoy!

Now I put my poppers on a smoker and let them cook about 1-1.5 hours at 225°F. I think the smoker adds a way better flavor to them and you can cook them at the same time as whatever meat you my be cooking. But that’s it! They’re simple and easy! Next time I plan on putting strips of venison in them. Yummy!