Chicken Bacon Ranch Jalapeno Poppers

Watch Me Make It

Chicken Bacon Ranch Jalapeno Poppers pair tender jalapeños with a creamy, smoky chicken and cheese filling wrapped in crisp bacon. Smoked cream cheese and ranch seasoning give the filling a savory depth, while an optional hot honey finish adds sweet heat.

Because the chicken is already cooked, the final smoke is mainly for rendering the bacon and softening the peppers. They make a hearty appetizer for game day, cookouts, or any smoker spread.

Why This Recipe Works

Using cooked shredded chicken means the poppers do not need extended cooking for poultry safety. Focus on the visual cues instead: the bacon should be well-rendered and crisp, and the jalapeños should be tender while still holding their shape.

The seasoning is layered throughout the poppers, so a light hand with the BBQ seasoning on the cream cheese helps keep the finished filling balanced. Add hot honey only near the end if using it, allowing it to glaze without spending the full cook exposed to smoker heat.

Ingredients

• 12 large jalapeños
• 8 oz cream cheese
• 2 C cooked shredded chicken
• 1 C shredded sharp cheddar cheese
• ½ C shredded pepper jack cheese
• 2 tablespoon dry ranch seasoning
• 12 slices bacon, cut in half
• 1 tablespoon BBQ seasoning

How to Make It

Score the top of the cream cheese, season lightly with BBQ seasoning, and smoke at 225°F for 20 to 30 minutes. Remove the cream cheese from the smoker and allow it to cool slightly.

Increase the smoker temperature to 325°F. Slice the jalapeños lengthwise and remove the seeds and membranes.

Combine the smoked cream cheese, shredded chicken, cheddar cheese, pepper jack cheese, and ranch seasoning in a large bowl. Fill each jalapeño half generously with the chicken bacon ranch mixture.

Wrap each stuffed jalapeño with half a slice of bacon. Sprinkle the poppers with BBQ seasoning.

Smoke at 325°F for 30 to 40 minutes, or until the bacon is crispy and the jalapeños are tender. For an optional sweet and spicy finish, drizzle with hot honey during the final 5 to 10 minutes.

Remove from the smoker and rest for 5 minutes before serving.

Tips and Variations

Wear care when removing jalapeño seeds and membranes. Avoid touching your eyes or face, then thoroughly wash your hands, knife, and cutting board.

Arrange the poppers with the bacon overlap or seam against the pepper to help keep it from loosening as it renders. Watch closely near the end of cooking, since bacon crispness and pepper tenderness matter more than the clock alone.

Serving Ideas

Serve with ranch dressing for dipping, plus celery and carrot sticks for a crisp, cooling contrast. A light salad also balances the rich, smoky poppers.

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Chicken Bacon Ranch Jalapeno Poppers

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 12

Ingredients

• 12 large jalapeños
• 8 oz cream cheese
• 2 C cooked shredded chicken
• 1 C shredded sharp cheddar cheese
• ½ C shredded pepper jack cheese
• 2 tablespoon dry ranch seasoning
• 12 slices bacon cut in half
• 1 tablespoon BBQ seasoning

Instructions

• Score the top of the cream cheese, season lightly with BBQ seasoning, and smoke at 225°F for 20 to 30 minutes.
• Remove the cream cheese from the smoker and allow it to cool slightly.
• Increase the smoker temperature to 325°F.
• Slice the jalapeños lengthwise and remove the seeds and membranes.
• Combine the smoked cream cheese, shredded chicken, cheddar cheese, pepper jack cheese, and ranch seasoning in a large bowl.
• Fill each jalapeño half generously with the chicken bacon ranch mixture.
• Wrap each stuffed jalapeño with half a slice of bacon.
• Sprinkle the poppers with BBQ seasoning.
• Smoke at 325°F for 30 to 40 minutes, or until the bacon is crispy and the jalapeños are tender.
• For an optional sweet and spicy finish, drizzle with hot honey during the final 5 to 10 minutes.
• Remove from the smoker and rest for 5 minutes before serving.