How To Make Grilled Jalapeño Poppers
Learn how to make grilled jalapeño poppers perfectly every time with one key piece of advice. Don't wrap them in bacon, instead stuff them and top them with crispy cooked bacon bits.
Servings: 24 poppers
Cost: $10.00
Equipment
- 1 Cast Iron Skillet (Ideally 10-inches)
Ingredients
- 12 medium jalapeño peppers (sliced in half lengthwise, stems and seeds removed)
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 pieces thick cut bacon
- ½ teaspoon kosher salt
- ½ teaspoon granulated garlic (If using garlic powder cut portion in half)
Instructions
- Prepare Grill: Prepare your grill for two-zone grilling using lump charcoal for best results. Target the internal temperature of the grill at 400 degrees Fahrenheit. Using two-zone or direct/indirect will allow you to move the peppers to indirect to finish and not burn.
- Grill Bacon: Place a cast iron dish over direct heat in the grill as it warms up. Slice the bacon pieces in half and place in the preheated pan. Grill the bacon in the pan for 4 - 5 minutes. Then flip, and continue cooking until crispy. If your heat is too high, then move the preheated pan to indirect heat while cooking so you don't burn it. Remove, let cool about 2 minutes, then chop into small bacon bits for the filling.
- Make Filling: In a medium bowl mix cream cheese, shredded cheddar cheese, 1/3 of the bacon pieces, salt, and granulated garlic. Stir until it is combined. Be sure you have reserved some of the bacon for topping the peppers.
- Fill the Jalapeños - Fill each jalapeño half with just shy of one tablespoon of the cheese filling. The larger jalapeño halves may require more filling, whereas the smaller ones may require less filling. Use your judgement and fill them until they are filled, but not overflowing! Top each popper with a few pinches of the remaining bacon bits.
- Grill: Place the jalapeño poppers over direct heat, filling side up, and close the lid. Grill for 10 minutes or until the base of the poppers start to brown. As the base of the poppers start to darken, move them to indirect for an additional 6 - 7 minutes or until the cheese has browned.
- Serve and Garnish: Remove from the grill and then serve warm. Add chopped chives, scallions, or green onions for color.
Video
Notes
Safety Tip: Wear gloves when prepping the jalapeños and avoid touching your eyes or nose.
Make Ahead Tip: We recommend cutting and removing the seeds from the jalapeño peppers as well as making the popper cheese filling. You can fill the jalapeño halves with the cheese mixture, or wait and fill them right before you grill them. Store them in the fridge, covered with plastic wrap.
We do not recommend this beyond one day before eating so the peppers don't oxidize and get soft from the cheese mixture.
Reheating Instructions: Preheat your oven to 375 degrees Fahrenheit. Place the grilled jalapeño poppers on a baking sheet. Place on the center rack of the pre-heated oven and bake for 8 minutes or until the cheese starts lightly bubbling and melting again. Serve warm.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 134mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 0.1mg
