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There’s nothing better than a crispy, golden hot pocket stuffed with cheesy, smoky goodness. These Homemade Jalapeño Popper Hot Pockets bring together all the bold flavors you love—rich smoked cream cheese, spicy jalapeños, savory bacon jerky, and sharp cheddar.
Trust me, you’re going to want to make a double batch. This is likely to be your new favorite Jalapeno Poppers Recipe!
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Why You'll Love This Jalapeno Poppers Recipe
- They’re packed with flavor—the perfect mix of creamy, spicy, and smoky. Super easy to make with store-bought puff pastry sheets. They’re versatile enough for a snack, party appetizer, or even dinner tonight.
Ingredients & Tools You’ll Need to make this Jalapeno Poppers Recipe
- 8 oz cream cheese
- 2 puff pastry sheets, cut into 6 even squares
- 1 large jalapeño, finely diced
- 1 cup shredded cheddar cheese
- ½ cup crispy bacon jerky, finely chopped
- Your favorite BBQ rub or seasoning
- Baking sheet
- Parchment paper
- Small bowl for egg wash
- Sharp knife for venting
Instructions
Smoke the Cream Cheese
For the ultimate taste of the perfect jalapeno poppers recipe, preheat your smoker to 250°F. Score the cream cheese block in a crosshatch pattern and sprinkle it liberally with BBQ rub. Pop it on the smoker, close the lid, and let it work its magic for 30 minutes.
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Prep the Jalapeño Popper Filling
While the cream cheese is smoking, chop your jalapeño and bacon. Crank the smoker up to 400°F after removing the cream cheese.
In a large bowl, combine the smoked cream cheese, jalapeños, cheddar cheese, and bacon. Mix until fully combined to get that well mixed jalapeno popper recipe flavor.
Assemble the Hot Pockets
We're at the halfway mark for the jalapeno poppers recipe Lay out your puff pastry squares on a baking sheet lined with parchment paper. Spoon a generous tablespoon of the cream cheese mixture into the center of the tortilla, spreading it carefully while keeping the edges clean.
Place another square on top and use a fork to pinch the seams together tightly. Brush the tops with egg wash and cut two small slits on each to vent.
Cook to Perfection
- To bake this jalapeno popper recipe in the smoker (or oven) at 400°F for 15-18 minutes until the tops are beautifully golden brown.
- Let them cool for 5-10 minutes before serving—if you can wait that long!
Pro Tips
- If you don’t have a smoker, you can bake the cream cheese in the oven at 250°F for 30 minutes.
- Add a dash of black pepper for even more flavor in the filling.
- Serve with a side of ranch dressing mix for dipping—because why not?
- Don’t skip the slits on top—it helps steam escape and keeps the pockets crisp.
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Serving Suggestions
These jalapeno poppers recipe are fantastic on their own but pair wonderfully with a side salad or dinner tonight as part of a spread with wings or fries. They’re also a hit at tailgate parties or game days.
Other Recipes You'll Love
- Jalapeno Popper Sausage Balls Recipe
- Chicken Fried Jalapeno Poppers
- Jalapeno Popper Stuffed Pickle Recipe
- Bacon Cheeseburger Jalapeño Poppers
- Bacon, Egg & Cheese Jalapeno Poppers
Watch Me Make It
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Homemade Jalapeno Poppers Hot Pockets
Ingredients
- 8 oz Cream Cheese
- 2 Puff Pastry Sheets Cut into 6 even pieces
- 1 Jalapeño Large, finely diced
- 1 C Cheddar Cheese shredded
- ½ C Bacon cooked crispy, chopped finely
Instructions
- Preheat smoker to 250F
- Score cream cheese block in a cross-hatch pattern and season liberally with your favorite BBQ rub or seasoning
- Place in smoker and cook with lid closed for 30 minutes.
- When cream cheese is done, increase smoker temperature to 400F
- In a mixing bowl, combine smoked cream cheese, shredded cheese, bacon, and jalapeno and mix well to combine.
- Lay out defrosted puff pastry sheets and cut into 6 even-sized squares
- On one piece of puff pastry square, spoon out about a tablespoon of the cream cheese mixture. Spread evenly and take care not to get any on the edges. Place another puff pastry square on top, and use a fork to seal around all of the edges.
- Place on baking sheet and use a sharp knife to cut 2 slits in the puff pastry to allow them to vent while cooking. Brush with egg was.
- Put back in smoker at 400F and let cook for 15 - 20 minutes until the outside is golden brown.
- Allow to cool for 5-10 minutes before eating.
Nutrition
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