The Smoked Cream Cheese trend is still going strong, and this is our latest spicy version. With our Traeger Smoked Jalapeno Popper Cream Cheese recipe, you get all of the flavors of traditional Jalapeno poppers, including the cheese, bacon, and kick!
Jalapeno Popper Smoked Cream Cheese Recipe
Fire up your smoker and break out the crackers and vegetables, there’s more smoked cream cheese to be made and I am not sorry. We’re no strangers to this particular trend. Our original Smoked Cream Cheese post has garnered over 200,000 different sets of eyeballs on it since we published it in 2021, and lots of rave reviews.
Since then, we’ve kicked it up a few notches with our Bacon Jam Smoked Cream Cheese as well as our Smoked Cream Cheese Guacamole, but I think that this Jalapeno Popper version is my favorite to date.
Jalapeno Popper Smoked Cream Cheese shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- cream cheese
- spicy bbq rub
- jalapeño peppers
- shredded sharp cheddar cheese
- panko bread crumbs
- avocado oil
How to make Jalapeno Popper Smoked Cream Cheese
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up your pellet grill and preheat to 180°.
Score and smoke
Score your cream cheese and sprinkle with the rub. Set in a grill-safe baking dish. Remove the seeds and membranes from your jalapeno and cut them into half rounds. Place on top of and around the cream cheese. Put on the smoker for 1-2 hours.
Prep your toppings
While the cheese is smoking, toast your bread crumbs, make your bacon, and cook up your crunchy cheese.
Top and enjoy!
Top the smoked cream cheese and jalapenos with the cooked bacon, toasted bread crumbs, and the cheddar cheese crisps. Serve with crackers and vegetables.
Jalapeno Popper Smoked Cream Cheese FAQ
Store these covered in the fridge for a day or two. The breadcrumbs and cheese will lose a little crunch once they are on the cream cheese, so make sure to keep that in mind!
You can reheat this back on the pellet grill or in the air fryer. You can also serve it cold if you want!
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2 hours 15 minutes
- 1 brick cream cheese
- 2 teaspoons spicy bbq rub (suggestions below)
- 2 jalapeño peppers
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup panko bread crumbs
- 1 tablespoon avocado oil
- 2 pieces bacon
- crackers for scooping
- Preheat your smoker to 180°F.
- Score your cream cheese with a knife 1/2 inch deep in a criss-cross pattern. Sprinkle with rub. Place onto a grill-safe baking dish.
- Slice the jalapeños in half and remove the seeds and membrane from the pepper. Slice into half rounds about ½”- ¼” thick.
- Sprinkle the peppers on the cream cheese. If some fall off, that’s okay.
- Place on the smoker and let smoke for 1-2 hours. The longer you go, the smokier it’ll be.
- While the cream cheese is smoking, toast your panko bread crumbs in the oil. Cook over medium-low heat until they are golden brown. Set aside.
- Heat a non-stick skillet over medium heat. Place the shredded cheese in the pan. Let melt, and cook until the bottom is lightly browned. Carefully flip over and cook the other side. Break up into small pieces once it is cooled. You are making a big cheese crouton, essentially. Cook the bacon until crisp and give it a rough chop.
- Once the cream cheese is done smoking, top with the browned bread crumbs, cheddar cheese crisps, and crumbled bacon. Serve with chips and crackers and vegetables for dipping.
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Amount Per Serving:
Calories: 158Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 251mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 7g
Nutrition data provided here is only an estimate.