Homemade Gourmet Smokin’ Chipotle Jalapeño Poppers

In Texas this time of the year Jalapeños are found in abundance at the grocery stores, farmers markets, and roadside produce stands. One of my favorite things to do with all these jalapeños is make jalapeño poppers. I mean you can never go wrong with a pepper stuffed with cheese and wrapped in bacon right?  Now personally I like my jalapeño poppers on the spicy side (shocker I know).  But you know according to all the “Doctors” on TV you should eat more spicy food as it boosts your metabolism. How does spicy food boost your metabolism?? Because when you eat something so spicy it lights a fire in your mouth you begin running around the house for 30 minutes trying to put the fire out. Then by the time you get the fire out you’re so full from all the liquid you just ingested that you’re no longer hungry. That’s how spicy food boosts your metabolism and keeps you skinny 😉

Truly though the key to spice is balance and that’s what makes these Spicy Smokin’ Chipotle Jalapeño Poppers work. The spice from the chipotle and the jalapeño is calmed down by the cream cheese and the sweet BBQ sauce.  For the cream cheese chipotle filling in these jalapeño poppers I simplified things by using a packet of Homemade Gourmet Smokin’ Chipotle Dip Mix (it’s sold in the party dip trio pack) because then the spice level is just right and I don’t have to measure anything. The mix in some cream cheese, cheddar cheese, garlic, and green onions and I’m ready to stuff some peppers and have a party.


Note…. When I roast jalapeño poppers in the oven I cook them on wire baking rack set inside a metal sheet pan.  Doing this helps get the bacon crispy and drains off the excess bacon grease.


Homemade Gourmet Smokin’ Chipotle Jalapeño  Poppers 


1 Packet of Homemade Gourmet Chipotle Dip Mix

1 – 8oz. Package Cream Cheese, at room temperature

1 Cup Grated Sharp Cheddar Cheese

1 Green Onion, minced

1 Clove Garlic, grated

10 Jalapeño Peppers, sliced in half and seeds removed

10 Strips of Bacon, cut in half

20 Toothpicks

1/2 Cup BBQ Sauce


Pre-Heat the oven to 400 degrees Using an electric mixer beat together the room temperature cream cheese, the packet of chipotle dip mix, cheddar cheese, green onion, and garlic. Mix until well combined then cover and refrigerate for about 30 minutes to allow the flavors to combine. Meanwhile slice the jalapeños in half lengthwise and with a spoon remove the seeds and ribs.  (Wash hands immediately after slicing all the peppers, don’t touch you eyes.  Wearing gloves are always a good idea when dealing with peppers.) After you have sliced the peppers fill each pepper with a spoonful of the chipotle cream cheese mixture, wrap each pepper with 1/2 a slice of bacon (not to tight) and secure with a toothpick.  Bake the peppers at 400 degrees for 10 minutes then baste the top of the bacon with your favorite BBQ sauce (a slightly sweeter sauce works well with the spicy chipotle mix and the hot peppers). Place the jalapeño poppers back in the oven and continue to bake for another 10 minutes or until the bacon is crisp.  Remove the poppers and baste one more time with the sauce and allow the jalapeño poppers to cool.

Serve hot.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

22 thoughts on “Homemade Gourmet Smokin’ Chipotle Jalapeño Poppers

    1. Thanks Mel 🙂 These have a good kick to them but that’s what makes them so addictive. They would be perfect for one of your Movie nights. Oh and I LOVE Jurassic Park and its one of my go too movies as well!!

      Liked by 1 person

      1. Yes I saw it on Saturday 🙂 I could never give an unbias review though…. I was glazed over like an excited little kid. I need to see it a few more times to let the excitement wear off. And being a fellow redhead I’ll say…. Only a redhead could out run T-Rex in heels through the jungle!!

        Liked by 1 person

  1. My jalapenos are not ripe yet. When they are since the plants seem to produce about 50 peppers per plant I am definitely making these tasty treats. The cream cheese and spicy pepper combo with the salty bacon sound amazing.

    Liked by 1 person

    1. Connie,
      My jalapeños are a little behind too because of all the rain we’ve had in Texas this spring and because of all the rain I would be willing to bet they are not spicy peppers either. Ah well that’s just the way it goes. The good news is I can get good jalapeños just about anywhere here. As for flavor anything thing that’s Spicy, Savory, Salty, and Sweet it’s the only way to go 🙂


    1. Thanks Kathryn! My peppers are in the same boat so to speak…. Just trying to stay above water 🙂 it’s been crazy all the rain we’ve already seen this year. Not normal at all we haven’t even seen any triple digits yet and it’s almost July!! I’m not complaining though.

      Liked by 1 person

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