Smoked Cream Cheese Chicken Jalapeno Poppers

Recipe by 50debbie

These little bites of poppers are absolutely incredible. My brother-in law first made them with beef and cheese so I changed it to my tastes. These are the first to go at parties!! People ask if I'm going to bring them!!

Top Review by DailyInspiration

Great jalapeno poppers! I don't have a "holder" for the peppers, but instead I used a cast-iron grill pan -- this helps to hold the peppers in place. The only change I made was to wrap the peppers in a piece of bacon -- I think it helps to keep them moist and adds a real depth of flavor. I used pre-cooked chicken fajita meat from the grocery and it worked out perfectly. Will definitely make these amazing appetizers again! Made for Spring PAC, April, 2012.

Ingredients Nutrition

  • 12 fresh jalapenos
  • 6 ounces squeeze packages Philadelphia Cream Cheese
  • 12 pieces of precooked grilled fajita chicken strips
  • jalapeno, cast iron holder for the grill (found at grill shops or on line)


  1. Freeze the jalapenos in a baggie in the freezer the night before you want to cook them.
  2. Take them out of the freezer, cut off the tops and scrape out the seeds. Much easier when frozen. Freezing them also takes out a bit of the heat.
  3. Squeeze 1/2 package of cream cheese into jalapeno.
  4. Stuff a piece of grilled chicken strip into cream cheese.
  5. Place poppers into holder and put them in the smoker for 45 minutes.
  6. Serve while hot as an appetizer.

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