Jalapeño peppers stuffed with a cream cheese mixture wrapped in crispy bacon, grilled and then coated in bbq sauce. These bacon-wrapped jalapeño poppers are a great appetizer that only requires a few simple ingredients.
This jalapeno poppers recipe is great to serve during the warm summer months, especially when fresh jalapenos are in season. They are the perfect appetizer to serve at your next party and are also great to serve at any summer barbecue. These poppers are one of the most easy appetizers to serve for Memorial Day, 4th of July or Labor Day. They are also a great appetizer to serve on football Sunday.
Perfect Party Appetizer
These jalapeño halves stuffed with cream cheese and cheese and wrapped in thick-cut bacon slices, cooked to perfection and basted with barbecue sauce is the perfect party appetizer. Friends and family are going to adore this recipe.
This was inspired by my Philly Cheesesteak Sliders on this site, and pairs perfectly with my French Onion Patty Melt.
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Ingredients
- jalapeno peppers
- cream cheese
- cheddar cheese
- bacon
- barbecue sauce
See recipe card for quantities.
Instructions
Turn the grill on medium heat. Slice jalapeños in half long ways. Remove the seeds from the jalapenos using a small spoon.
Mix together room temperature cream cheese and shredded cheddar cheese. Fill the jalapeno halves with the cream cheese mixture.
Wrap the jalapenos in bacon. Make sure the seam of the bacon is in the back so it does not come unraveled. Place the jalapenos on a baking sheet.
Place the baking sheet on the grill grates. Close the lid of the grill and allow the bacon to fry while the jalapenos bake for about five minutes. Flip the jalapenos and close the grill lid. After about 2-3 minutes, flip the jalapenos again. Baste the poppers with barbecue. Let cool about 5 minutes and serve.
Hint: add seasoning to the cream cheese filling to add extra flavor. For an extra kick of spice, add chili powder or crushed red pepper flakes.
Substitutions
- Dairy Free - use dairy free cream cheese and vegan cheddar for a dairy free option.
- Jalapenos - use a small sweet pepper if less spice is desired.
- Vegetarian - omit the bacon. You can choose to coat in breadcrumbs and fry the poppers for an extra crisp.
Variations
- Spicy - add chili pepper flakes or chili powder to the cream cheese mix to add heat to the dish
- Deep Fried - instead of using the bacon, coat the poppers in bread crumbs and fry
- Sweet and Sour - baste poppers in sweet and sour sauce to add a different element of flavor to the dish
Equipment
Gas grills or charcoal grills can be used to cook this recipe as long as a baking sheet is used. A flat top griddle grill can also be used. If cooking inside, bake the poppers at 350 degrees for about 15 minutes while flipping the poppers halfway through. A sharp knife and cutting board is needed to slice the jalapenos. To mix cream cheese and cheese, use a small bowl. A basting brush is also needed to baste the barbecue. Grilling tongs are also very helpful.
Storage
Store the poppers in an airtight container in the refrigerator for up to 3-5 days. Ingredients can be stored prior to cooking in either the refrigerator or the freezer.
These ingredients do stand up well to freezing prior to being cooked for up to 2 monthks.
Top tip
Use a toothpick to hold the bacon on the poppers if you find that it won't stay put. Remove the toothpick when before eating.
FAQ
Yes, I suggest only lighting half of the burners. I would try the bacon first on the side of the grill that is on. Then move the poppers to the indirect heat and cover. This will allow the peppers and the cream cheese mixture to cook.
Place them on a plate covered with paper towels. This will help absorb the grease from the bacon so it is crisp and prevent the bacon from becoming soggy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Homemade Jalapeno Poppers:
📖 Recipe
BBQ Grilled Bacon Wrapped Jalapeno Poppers
Equipment
- 1 Baking Sheet
- 1 medium bowl
- 2 small spoons
- 1 Basting Brush
Ingredients
- 6 jalapenos
- 8 oz cream cheese
- ¾ cup cheddar cheese shredded
- 1 lb bacon
- ½ cup barbecue sauce
Instructions
- Turn the grill on medium heat. Slice jalapeños in half long ways. Remove the seeds from the jalapenos using a small spoon.
- Mix together room temperature cream cheese and shredded cheddar cheese. Fill the jalapeno halves with the cream cheese mixture.
- Wrap the jalapenos in bacon. Make sure the seam of the bacon is in the back so it does not come unraveled. Place the jalapenos on a baking sheet.
- Place the baking sheet on the grill grates. Close the lid of the grill and allow the bacon to fry while the jalapenos bake for about five minutes. Flip the jalapenos and close the grill lid. After about 2-3 minutes, flip the jalapenos again. Baste the poppers with barbecue. Let cool about 5 minutes and serve.
Notes
- Poppers can be baked inside if necessary. Follow the same steps using the oven at 350 degrees.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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