Preheat your smoker or grill to a steady 120-135°C (250-275°F), adding soaked wood chips like hickory or apple for a rich smoky flavor. Let it heat for at least 15 minutes.
Using a sharp knife, halve each smoked jalapeño lengthwise and carefully scoop out the seeds and membranes with a spoon, creating a hollowed-out boat ready for stuffing.
In a bowl, mix the softened cream cheese with shredded cheddar, smoked paprika, and a squeeze of lime juice until smooth and well combined. This creamy filling will be the heart of your poppers.
Use a spoon to generously stuff each jalapeño half with the cheese mixture, pressing it in to fill all the nooks and crannies.
Wrap each stuffed jalapeño with a strip of bacon, securing it with a toothpick to hold everything in place.
Place the bacon-wrapped poppers on a wire rack or directly on the grill grates, ensuring they are spaced apart to cook evenly. Smoke or grill for about 30-40 minutes, until the bacon is crispy and the cheese is bubbling with a smoky aroma filling the air.
Once cooked, carefully remove the toothpicks and transfer the poppers to a serving platter. Let them rest for 5 minutes so the cheese can set slightly.
Finish with a sprinkle of chopped herbs or a drizzle of honey if desired, and serve warm for a smoky, cheesy, spicy bite that’s perfect for sharing.
