Our Smoked Hog-Stuffed Jalapeño Poppers are a crowd-pleasing appetizer that combines smoky bacon, creamy cheese, and savory seasoned meat inside tender jalapeños. Traditionally stuffed with cream cheese and wrapped in bacon, this version uses Tajín-seasoned ground wild hog for a bold, spicy twist. If wild hog isn’t available, regular ground pork, ground chicken, or ground beef are excellent substitutes and will still deliver incredible flavor.
Smoked Jalapeño Poppers with Wild Hog
We love a good popper—crispy bacon, molten cream cheese, and a pop of jalapeño heat make them irresistible at any gathering. After a hunting trip to Oklahoma, we had wild hog on hand and turned it into these unforgettable hog-stuffed poppers. The Tajín adds a bright, tangy, and mildly spicy seasoning that complements the meat and cheese perfectly.
These poppers are simple to assemble and smoke. Start by browning the seasoned ground meat, fill halved and de-seeded jalapeños with cream cheese, create a small groove for the cooked meat, mound the meat on top, wrap with thick-cut bacon, and smoke until the bacon is crispy and the filling is hot. They’re ideal for cookouts, tailgates, and potlucks.
If you don’t have wild hog, use ¾ pound of ground pork. You can also use ground chicken or turkey for a lighter version. The technique and approximate smoker time remain the same across these substitutions.
Explore more Traeger and pellet grill recipes for easy smoked appetizers and sides.
Recipe Shopping List
Before you start cooking, gather the basics. Exact quantities are listed in the recipe card below.
- Jalapeño peppers (large)
- Cream cheese (full-fat recommended for best texture)
- Ground wild hog or ground pork
- Salt and black pepper
- Tajín or another chili-lime seasoning
- Thick-cut bacon slices
Pair these poppers with smoked dips or pickled vegetables for a balanced appetizer spread.
How To Make This Recipe
Below is an overview of the process so you know what to expect. Follow the full recipe card for exact measurements and timing.
- Preheat your smoker or pellet grill to about 325°F. Aim for consistency, but a 10° variance is fine.
- Cook the ground hog (or pork): Brown it in a skillet over medium heat with salt, pepper, and half the Tajín seasoning. Break the meat into small pieces as it cooks so it fits nicely into the jalapeños.
- Prep the jalapeños: Halve, seed, and remove the membranes. Fill each half with cream cheese, leaving a shallow groove in the surface for the seasoned ground meat.
- Assemble by mounding the cooked, seasoned ground meat into the cream cheese groove, then wrap each popper with a slice of thick-cut bacon. Secure with a toothpick if needed. Sprinkle the tops with the remaining Tajín for extra flavor.
- Smoke directly on clean grill grates or place on a parchment-lined baking sheet. Smoke 45 minutes to an hour, or until the bacon reaches your desired crispness.
- Cool and serve: Allow poppers to rest 10–15 minutes before serving so the filling sets slightly and isn’t dangerously hot.
Serve with cooling accompaniments like ranch, sour cream, or a citrusy crema.
Recipe FAQ
Yes—any chili-lime, citrus-chili, or taco seasoning will work. You can also use a simple mix of smoked paprika, lime zest, and a pinch of cayenne for a similar bright, spicy kick.
Reheat in an air fryer for 3–4 minutes or until heated through to restore crispiness. Alternatively, reheat in a preheated oven at 350°F for 8–10 minutes.
Yes. Use the same approximate temperature and timing as the smoker. You’ll miss some smoky flavor, but the oven method still produces delicious poppers.
More Smoked Appetizer Ideas
- Easy smoked queso
- Smoked olives
- Crab-stuffed mushrooms
- Spicy smoked corn salsa
- Smoked goat cheese stuffed mini peppers
- Bacon-wrapped smoked pineapple bites
- Smoked BBQ pickled eggs
- Traeger smoked beer cheese dip
Smoked Hog-Stuffed Jalapeño Poppers
Spicy, creamy, and smoky—these hog-stuffed jalapeño poppers are perfect for cookouts and parties. They combine seasoned ground meat, cream cheese, and bacon for a satisfying handheld appetizer.
Ingredients
- 12 whole jalapeños, halved, seeded, and membranes removed
- 8 ounces cream cheese
- ¾ pound ground hog or ground pork
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Tajín, divided
- 24 slices thick-cut bacon
Instructions
- Preheat your pellet grill or smoker to 325°F.
- Season the ground hog with salt, black pepper, and ½ teaspoon of the Tajín. Brown and break up in a skillet over medium heat until fully cooked. Drain any excess fat if needed.
- Spread cream cheese into each halved jalapeño. Press your thumb into the cream cheese to create a shallow groove for the meat.
- Fill each cream cheese groove with the cooked ground meat, mounding slightly. Wrap each popper with a slice of thick-cut bacon and secure with a toothpick if necessary.
- Arrange poppers on a parchment-lined baking sheet or directly on clean grill grates. Sprinkle the remaining Tajín over the tops.
- Smoke for roughly 45–60 minutes, or until the bacon is crisped to your liking and the filling is hot.
- Remove from the smoker and let rest 10–15 minutes before serving so the filling sets and cools slightly.
- Serve warm and enjoy.
Suggested Tools
- Locking kitchen tongs
- Parchment paper or a rimmed baking sheet
- Pellet smoker or pellet grill (or conventional oven)
Nutrition Information
Yield: 24 — Serving Size: 1
Amount Per Serving:
Calories: 92 · Total Fat: 8g · Saturated Fat: 3g · Trans Fat: 0g · Unsaturated Fat: 4g · Cholesterol: 21mg · Sodium: 285mg · Carbohydrates: 1g · Fiber: 0g · Sugar: 1g · Protein: 5g
Nutrition data provided here is only an estimate.
Serving tips: balance the heat of the poppers with cooling dips like ranch or cilantro-lime crema and offer pickled veggies to cut through the richness. Leftovers reheat well in an air fryer or oven, and any extra cooked seasoned meat can be used for tacos, stuffed potatoes, or mixed into eggs for breakfast.