Bacon-Wrapped Smoked Cheddar Cheese and Chorizo Jalapeño Poppers

Looking for the perfect appetizer? These Bacon-Wrapped Smoked Cheddar Cheese and Chorizo Jalapeño Poppers are a 5-ingredient fan favorite. They’re made up of jalapeño, chorizo, cream cheese, and cheddar all wrapped up in perfectly cooked, crispy bacon.

Okay, you may have eaten jalapeño poppers before (or maybe even campfire fries with creamy popper dip.)

BUT have you ever eaten chorizo-stuffed and bacon-wrapped poppers

Didn’t think so.

These uber cheesy bacon-wrapped chorizo-stuffed jalapeño poppers are so divine. Seriously. Don’t be surprised if you take your first bite and you suddenly hear something that sounds a bit like a couple of cherubs playing harps while riding silver-lined clouds.

Prepare to be amazed. Or at least ready to chow down on a few more.

What you need to make this recipe

For these bacon wrapped chorizo stuffed jalapeño poppers, you will need: 

• Jalapeños
• Chorizo – you can use any type of Chorizo you like whether that’s hot, sweet, smoked, Mexican-style, you name it.
• Cream Cheese – softened to room temperature.
• Bacon – use thin cut bacon so it wraps easily and cooks fully.

How to make bacon wrapped chorizo stuffed jalapeño poppers

You’ll start by slicing the jalapeños in half, then removing the seeds and as much of the inner walls as possible.

Brown the chorizo in a skillet until cooked through, then drain on a paper towel. Set aside.

In a bowl, combine cream cheese, chorizo, and cheddar.

Use a tablespoon to scoop the cream cheese filling out into each jalapeño half. Use your thumb to press the mixture in place, if necessary.

Arrange 12 slices of bacon onto a clean work surface, slice each in half at the middle, then wrap each jalapeño half in 1 slice of halved bacon. 

If baking: lay the prepped poppers on an oven-safe wire rack with the filling side up, then place the rack on a baking sheet lined with aluminum foil. Bake at 375ºF for 20-25 minutes.

If smoking: place the jalapeño poppers over the grill grates (lining with foil if your heat isn’t offset), then smoke at 335ºF for 45-60 minutes.

Let the poppers cool for 10 minutes before serving!

Can you use another pepper?

Yes! Although jalapeños are the go-to pepper for poppers, they are not the only option. Depending on your tolerance for heat, you can do bacon-wrapped poppers with a pretty wide selection of peppers—hot or not! 

• Bell Peppers – if you don’t want any heat, seek out those bags of multi-colored sweet baby bells. These tend to be a bit thinner walled, so make sure to use really thinly cut bacon so the pepper and bacon are done cooking at the same time.
• Banana Peppers – these look like yellow jalapeño peppers. They’re very mild with just a hint of heat that even a baby can handle!
• Poblano Peppers – these are bigger, so they would be more like a meal than an appetizer, but I use them all of the time, like these enchilada stuffed peppers, and would make these, with more chorizo and rice for a main course.
• NOT RECOMMNEDED: Habanero Peppers or Scotch Bonnets – these two options will singe your mouth properly and the heat overwhelms the enjoyment of the cheesy chorizo popper.

Are jalapeño poppers spicy?

Yes, jalapeño poppers are spicy, but the cream cheese in the filling helps to curb the heat from the peppers. 

Tips, tricks, and notes for this recipe:

If you want to control the heat a bit, be sure to remove the white strips of pith and the seeds from the jalapeños. Those are the hottest part of the peppers. 

You can use pretty much any brand of bacon you like, but make sure you avoid thick-cut bacon. If it’s too thick, it will be hard to wrap and take longer to cook. Thinner works best! 

Wrap the bacon around the entire “boatload” of stuffing in each halved pepper. This helps keep everything inside the popper.

Make sure you get a chorizo that will crumble, not the sausage kind that holds together when sliced.

If you don’t have a smoker, you can bake these in the oven. However, the smoker does add a little bonus flavor that I think really makes these poppers.

What to serve with smoked cheddar cheese and chorizo jalapeño poppers

I love to serve these jalapeño poppers next to a spread of other to-die-for appetizers for picnics, tailgates, a backyard BBQ, etc. Here are some other appetizer suggestions:

• Buttermilk brined chicken wings
• Smoked jalapeño meatball poppers
• Ginger lime sticky wings
• Grilled flank steak pinwheel pops

Can jalapeño poppers be made ahead of time?

They sure can! To make these poppers ahead of time, simply prep and fill as directed, then place the unbaked poppers onto a lined baking sheet. Cover with saran wrap and store in the fridge for up to 2 days.

When you’re ready to bake, bring to room temperature, then bake as directed.

How to store leftovers

Leftover, cooked poppers will last in the fridge for up to 5 days. To enjoy again, bake in the oven at 350ºF for 10 minutes or until they’re heated through.

If you’ve tried my Bacon Wrapped Chorizo Stuffed Jalapeno Poppers recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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5 from 4 votes

Smoked Cheddar Cheese and Chorizo Jalapeño Poppers

These smoked jalapeno poppers are totally cheesy and stuffed with a spicy chorizo filling and wrapped in bacon! The perfect recipe for your next game day snack!

Course: Appetizer

Cuisine: American

Author: Kita Roberts

Prep Time15 mins

Cook Time25 mins

Resting Time10 mins

Total Time40 mins

Servings: 24 servings

Calories: 120kcal

Equipment

• Smoker or grill

Ingredients

• ▢ 12 fresh jalapenos
• ▢ 4 oz fresh chorizo removed from casing
• ▢ 8 oz cream cheese softened
• ▢ 4 oz sharp cheddar cheese shredded
• ▢ 12 slices bacon

Instructions

Prep the jalapenos

• Slice the jalapenos in half and remove the seeds and as much of the inner pith as possible. Set aside.

Cook the Chorizo

• Brown the chorizo in a skillet over medium-high heat until cooked through. Drain on a paper towel. Let cool.

Prep cheesy filling and stuff

• In a bowl combine the cream cheese with the chorizo and cheddar. 
• With a tablespoon, scoop cream cheese filling into each jalapeno half (use your thumb to press the cream cheese mixture in place if needed).

Wrap in bacon

• On a clean work surface, arrange 12 slices of bacon and slice in half at the middle. 
• Starting at the bottom of each filling stuffed pepper, wrap each in bacon and arrange on an oven-safe wire rack, filling side up to prevent spilling. 

Smoke the Jalapeno Poppers

• Preheat your smoker to 335 degrees.
• Place the jalapeno poppers over the grill grates, lining with foil if your heat isn't offset.
• Smoke for about 45 minutes to 1 hour until the bacon is crisp. 
• Allow to cool 10 minutes before serving.

Notes

You can store the peppers in the fridge for up to 4 hours until ready to cook.

If cooking in an oven: When ready to cook, line a baking sheet with aluminum foil and preheat the oven to 375 degrees F. Place the wire rack on the prepared baking sheet and bake for 20 to 25 minutes until bacon is cooked and crispy.

Nutrition

Nutrition Facts

Smoked Cheddar Cheese and Chorizo Jalapeño Poppers

Amount Per Serving

Calories 120 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 26mg9%

Sodium 191mg8%

Potassium 75mg2%

Carbohydrates 1g0%

Protein 4g8%

Vitamin A 255IU5%

Vitamin C 8.3mg10%

Calcium 45mg5%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

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