Get out the smoker and make these easy, low carb Smoked Jalapeño Poppers now! Deliciously spicy bites made of fresh jalapeños filled with brie cheese, bacon wrapped, smoked on a grill, and eaten with a crisp apple slice.
These tasty little Smoked Jalapeño Poppers with bacon + apple +brie will be the HIT of any party or get-together!
How to make the best smoked jalapeño poppers
Make the best poppers by using fresh jalapeños, a high quality cheese and an all-natural bacon. I used creamy Brie cheese and it was the perfect compliment to my homemade bacon. The additional of a slice of a tart Granny Smith apple also offered a cool contrast against the spicy jalapeño.
One of the great things about cooking with fresh jalapeños is the level of spiciness of each one is always a surprise. Your mouth is either going to be happily tingling or on blazing hot fire for the next 30 minutes. Good stuff!
The easiest way to deseed a jalapeño
See all those cute little seeds inside the peppers? Those are hot demon seeds that will burn your mouth all to hell. They need to be removed prior to stuffing the peppers to reduce the spiciness, but don’t even think about using fingers to scrap them out.
If fingers are used, there will be a burning sensation that will sear through your skin, getting all under your fingernails. The worst part is even after washing your hands repeatedly, you’ll absentmindedly rub your eyes later with those same fingers and you’ll wish damn jalapeños never ever existed.
Here’s how to deseed peppers the right way:
- Wash the jalapeños and cut in half lengthwise.
- Use a spoon or butter knife and scrape out the seeds and veins of the jalapeño.
- It’s always a good idea to wear gloves too, especially if you have sensitive skin.
One of my favorite low carb appetizers!
Pepper poppers are a favorite go-to, low carb snack of mine and these are no exception. Smokey, cheesy, spicy goodness, wrapped in crispy bacon, all on top of a tart apple slice. It’s perfection in a single bite.
Different cheeses can be used for the filling too. Picking the right cheese will make or break jalapeño recipes. Some of the best cheeses I’ve used are:
- Pepper Jack
- Monterey Jack
- Havarti
- Toma
- Gouda (try the smoked version for extra smokiness)
- Brie
I used Brie in this recipe, because it was what I had on hand and it worked out perfectly. The soft cheese molded right into the pepper cavity and made it easy as pie. Pieces of raw bacon wrapped around the peppers, fully encasing the cheese, and it stayed put, so I didn’t need to use any toothpicks.
Jalapeño poppers grilled or baked?
This bacon wrapped jalapeño poppers recipe is cooked by smoking, but they can easily be made in the oven. Just place them on a baking sheet and bake at 400F/204C degrees for 20-30 minutes. The full oven instructions are included in the recipe card below.
Here’s more smoked and grilling recipes to try!
- Spicy Grilled Shrimp
- Smoked Porchetta
- Smoked Turkey
- Grilled Herb Steak with Chimichurri Sauce
- Smoked Chicken Thighs with Ham, Cheese, and Pickles
- Grilled Watermelon and Jalapeño Jack Cheese Bites
- Grilled Vegetable Tuna Salad
- Smoked Meatloaf
- Easy Jerk Chicken with Grilled Pineapple Salsa
Smoked Jalapeño Poppers (made with my homemade bacon) have become one of my family’s and friends’ favorite recipes. Try these smoked bacon wrapped jalapeno poppers soon and please let me know below what you think of them!
Smoked Jalapeño Poppers
Equipment
- Mandoline Slicer
- Aluminum Pan or Baking Sheet
Ingredients
- 14 fresh whole jalapeños
- 8 ounce Brie cheese
- 10 slices bacon, cut into thirds
- 1/2 fresh Granny Smith apple, cored and cut into 1/8 inch thin slices
- Mandoline Slicer
- Aluminum Pan or Baking Sheet
Instructions
- Wash and dry jalapeños, cut in half, and scoop out the seeds and vein from the inside with a spoon or butter knife. Take small slices of the Brie cheese and mold into the pepper halves, then wrap one bacon piece around each pepper. Place the prepared poppers in an aluminum foil pan and set aside.
- Prepare the smoker using a fruit wood (apple, cherry, etc). Once the smoker's temperature reaches 225F/107C degrees, place the popper's foil pan on the grill rack. Smoke for 2 hours.
- Arrange apple slices on a serving platter and place one smoked jalapeño popper on top of each slice. Serve immediately and enjoy!
Recipe Notes & Tips:
- To bake in the oven: place the poppers on a baking sheet and bake in a preheated 400F/204C degrees for 20-30 minutes.
Beeta @ Mon Petit Four says
Wow, these look absolutely tantalizing! Anything wrapped in bacon is a thumbs up for me…especially when its got some heat involved too! Yum-O!
[email protected] says
I agree Beeta. Bacon and spicy are the best combo!
Cheyanne @ No Spoon Necessary says
You crack me up, girl! You know what, I’m proud of you for lasting more than 30 seconds on a sugar free diet! glass half full, never half empty. So you should celebrate how long you DID last, and not how long you didn’t Besides, NO one could make it with their favorite bag of chips opened and calling out their name! Anyways.. these poppers look ah-maze-balls delish! LOVE the brie paired with the bacon and apples- match made in culinary, jalapeno pepper heaven! I’m making these babies for sure! And you know what!? Boy hates jalapeno poppers (because he is loco), so I can have these ALL to myself! Score!!!! Super excited to make these! xo
[email protected] says
Many thanks, my friend. A food that Boy doesn’t like?? Didn’t think that was possible I wish my J didn’t like these because then I could eat them all by myself too!
Thao @ In Good Flavor says
I agree with you Karrie…there is no possible way to “be good” when there is an open bag of chips (or anything crunchy and salty) in the house. At least you have good intentions and making an attempt to carry through. These jalapeño poppers look awesome! It would disappear quickly at any gathering.
[email protected] says
Thanks Thao and glad you understand how irresistible an open bag of chips is
Rachelle @ Beer Girl Cooks says
OMG – I’ve totally burned the hell out of my fingers while making stuffed jalapenos. It burned for hours! I love these. You are so creative to use brie and apples! I also think it’s hilarious that you outed yourself for cheating on your sugar detox! Awesome.
[email protected] says
Yeah, jalapenos are damn unforgiving little devils. Thanks so much Rachelle for your kind words. This stupid detox is really testing my limits. I’ve already cheated 3 times and it’s only day four! #noselfcontrol
Katie Crenshaw says
I love anything jalapeño! I would have never thought to add brie and eat with an apple! How clever! LOVE IT! I am back on a low-carb diet, so this will be a perfect treat for me to try! Can’t wait! Thanks for sharing!
[email protected] says
Thanks Katie and these are so perfect for a low carb diet! I’m sure your Husband will love smoking these for you in his big green egg
heather wells says
I’m gonna make these. Amazing.
[email protected] says
You need to do it! Thanks and let me know how you like them
Sheri says
Made these with my homegrown jalapenos that I let ripen to red, so they were SPICY! Knowing that, I drizzled a little honey over them and served the rest of the apple alongside. Loved them, but I’m looking forward to some ice cream for dessert to put out the fire in my mouth!
Sheri says
Made these with my homegrown jalapenos that I let ripen to red, so they were SPICY! Knowing that, I drizzled a little honey over them and served the rest of the apple alongside. Loved them, but I’m looking forward to some ice cream for dessert to put out the fire in my mouth!
Sheri says
P.S. Please delete my first post where I forgot to give you a 5-star rating because the heat has me tongue-tied!
Karrie says
You are too funny Sheri! Yum on your homemade jalapenos and the honey is a fantastic idea! Loving that extra layer of sweet with your extremely spicy peppers. I’m trying that next time I make them!