Serving Size: 4 onion rings
Protein: 18g per serving
One of my favorite parts about cooking is getting creative and turning familiar flavors into something completely unexpected. Sometimes an idea sounds a little crazy in your head, but every once in a while it comes together even better than you imagined. These Smoked Jalapeño Popper Onion Rings are one of those recipes.
Inspired by my friend FoodwithBearHands and his smoked onion ring creation, I wanted to put my own spin on it by combining everything I love about a jalapeño popper into one over-the-top bite. Thick onion rings are stuffed with a creamy mixture of cream cheese, cheddar, and jalapeños, wrapped in smoky bacon, and finished with a sticky soy garlic glaze that takes them to another level.
The result is sweet, savory, smoky, spicy, and ridiculously delicious. It's one of those recipes that gets people talking the second it hits the table and disappears even faster. Sometimes the best recipes come from simply having fun and trying something new, and this one is proof of that.
Why You'll Love This Recipe
• Inspired by classic jalapeño poppers
• Perfect for the smoker or oven
• Sweet, smoky, spicy, and cheesy
• Great party appetizer or side dish
• Easy to prep ahead of time
~Recipe~
Ingredients
Method
- Slice the onion into thick rings. Separate the rings and pair a smaller center ring inside a larger outer ring, leaving space between them for the filling.
- In a bowl, combine the softened cream cheese, shredded cheddar cheese, and chopped jalapeños. Mix until fully combined.
- Pack the jalapeño popper mixture into the space between the smaller and larger onion rings.
- Wrap each stuffed onion ring with 3 to 4 slices of bacon, overlapping slightly to hold everything together. Season generously with your favorite BBQ rub.
- Preheat your smoker or oven to 250°F.
- Place the bacon-wrapped onion rings on the grates and cook for approximately 60 minutes, or until the bacon has rendered and the seasoning has adhered to the surface.
- While the onion rings cook, heat the avocado oil in a saucepan over medium-low heat.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the soy sauce, brown sugar, and lime juice.
- Simmer for 8 to 10 minutes until the glaze thickens and coats the back of a spoon.
- Brush the onion rings generously with the soy garlic glaze.
- Return to the smoker or oven and continue cooking for an additional 30 minutes.
- The glaze should become sticky and caramelized while the bacon develops a rich mahogany color.
- Serve warm and enjoy immediately.
- For a firmer texture similar to a chilled jalapeño popper, refrigerate the onion rings for 1 to 2 hours before serving to allow the cream cheese filling to set.
Notes
Tips: Sweet onions work best because they balance the heat from the jalapeños.
Tips: Add extra jalapeños for more spice.
Tips: Pepper jack cheese can be substituted for cheddar.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F for 5 to 7 minutes or in the oven at 375°F until heated through.
Ingredients
Onion Rings
- 1 large sweet onion
- 8 ounces cream cheese, softened (1 brick)
- 1 cup shredded cheddar cheese
- 1/2 cup jalapeños, finely chopped
- 12 to 16 slices bacon
- Your favorite BBQ rub
Soy Garlic Glaze
- 2 teaspoons avocado oil
- 5 garlic cloves, finely chopped
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- Juice from 1/2 lime
How to make the Smoked Jalapeño Popper Onion Rings
Prepare the Onion Rings
Slice the onion into thick rings. Separate the rings and pair a smaller center ring inside a larger outer ring, leaving space between them for the filling.
Make the Jalapeño Popper Filling
In a bowl, combine the softened cream cheese, shredded cheddar cheese, and chopped jalapeños. Mix until fully combined.
Fill the Rings
Pack the jalapeño popper mixture into the space between the smaller and larger onion rings.
Wrap with Bacon
Wrap each stuffed onion ring with 3 to 4 slices of bacon, overlapping slightly to hold everything together. Season generously with your favorite BBQ rub.
Smoke the Onion Rings
Preheat your smoker or oven to 250°F.
Place the bacon-wrapped onion rings on the grates and cook for approximately 60 minutes, or until the bacon has rendered and the seasoning has adhered to the surface.
Make the Soy Garlic Glaze
While the onion rings cook, heat the avocado oil in a saucepan over medium-low heat.
Add the garlic and cook for 1 minute until fragrant.
Stir in the soy sauce, brown sugar, and lime juice.
Simmer for 8 to 10 minutes until the glaze thickens and coats the back of a spoon.
Glaze and Finish
Brush the onion rings generously with the soy garlic glaze.
Return to the smoker or oven and continue cooking for an additional 30 minutes.
The glaze should become sticky and caramelized while the bacon develops a rich mahogany color.
Serve
Serve warm and enjoy immediately.
For a firmer texture similar to a chilled jalapeño popper, refrigerate the onion rings for 1 to 2 hours before serving to allow the cream cheese filling to set.
Tips
- Use thick-cut bacon for the best structure.
- Sweet onions work best because they balance the heat from the jalapeños.
- Add extra jalapeños for more spice.
- Pepper jack cheese can be substituted for cheddar.
Calorie Breakdown (Per Serving)
Onion Rings
- Cream Cheese (2 oz): 200 calories
- Cheddar Cheese (1/4 cup): 110 calories
- Bacon (3 slices): 135 calories
- Onion: 20 calories
- Jalapeños: 5 calories
Soy Garlic Glaze
- Brown Sugar: 25 calories
- Soy Sauce: 5 calories
- Avocado Oil: 10 calories
Total Calories Per Serving: Approximately 510 calories
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F for 5 to 7 minutes or in the oven at 375°F until heated through.
FAQ
Can I make these in the oven?
Yes. Bake at 250°F following the same instructions and timing.
Can I make these ahead of time?
Yes. Assemble the onion rings up to 24 hours in advance and keep refrigerated until ready to cook.
What wood works best for smoking?
Apple, cherry, or hickory all pair wonderfully with the bacon and jalapeño popper filling.
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