These smoked jalapeño poppers with chorizo are the ultimate Game Day appetizer. They are smokey, meaty, spicy and so delicious!
These snacks come together quickly. You only need a handful of ingredients to put them together and most of the process is hands off.
The smoked flavor in the bacon is the perfect pairing for the spicy jalapeños and chorizo. The cream cheese helps tame the heat and adds creaminess.
Since you are firing up the smoker, make this Smoked Queso dip too!
- Jalapeños: These green, medium peppers are spicy, flavorful and perfect vehicles to stuff with the creamy chorizo filling. I like to remove the seeds completely to make them less spicy.
- Chorizo: We are using Mexican pork chorizo in this recipe. It is a blend of ground pork and spices.
- Cream cheese: This helps us tame the heat in the filling and gives the jalapeños a delicious texture. It also helps binding the chorizo, making it easier to spread on the jalapeños.
- Bacon: Used to wrap the stuffed jalapeños, adds a layer of extra flavor and texture to this recipe. Everything is better with bacon! Thin cut bacon works best in this recipe.
How to make Jalapeño poppers in a pellet grill
Here is an overview of the recipe with detailed instructions and helpful photos to guide you step by step. Scroll down to the recipe card for ingredient quantities and cooking times.
Make the jalapeño poppers filling
Start by browning the chorizo in a skillet until it is fully cooked. About 5-6 minutes.
You can drain some of the excess grease if you'd like.
Add the cubed cream cheese until fully combined with the cooked chorizo.
The mixture should have a pasty consistency.
Set the mixture aside and let it cool down slightly while you work on cleaning the jalapeño peppers.
Clean and deseed the Jalapeños
Use plastic gloves and a pairing knife to cut the jalapeños lengthwise and remove the veining and seeds.
I remove the seeds to reduce the heat in the jalapeños and also for a better texture in the poppers.
If you do this with your barehands, chances are you will touch your face/eyes and it will sting badly. I never touch hot peppers without gloves.
Stuff the Jalapeño peppers with the chorizo
Stuff each halved jalapeño with the chorizo mixture and wrap them with a bacon strip.
Sprinkle some of your favorite BBQ seasoning on top and place them in a baking sheet line with aluminum foil.
Smoke the jalapeño poppers until the bacon is cooked. Serve and enjoy.
Storage and reheating
If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
To reheat, place them in a baking sheet and bake them at 350 Fahrenheit for about 10 minutes or until heated through.
Smoked Jalapeño Poppers With Chorizo
- 1 lb Fresh chorizo (Mexican chorizo)
- 12 Jalapeños
- 8 ounces Cream cheese 1 block
- 2 lbs Bacon slices Thin slices
- 2 Tablespoons BBQ rub
- Set the smoker to 350 Fahrenheit and smoke level 10.
- In a skillet cook the chorizo until for 8-10 minutes.
- Cut the cream cheese into cubes.
- Add the block of cream cheese and stir until fully combined. Let it cool down and set aside.
- Cut the jalapeño stems (use gloves!) and then split them in half lengthwise to remove the seeds and veins.
- Stuff the jalapeños with the chorizo and wrap them tightly in a bacon slice.
- Dust the jalapeños with your favorite BBQ rub.
- Smoke the jalapeños for 1 hour. Until the bacon is fully cooked and starts to crisp up.
- Serve and enjoy!