Looking for a simple appetizer that only requires 5 basic ingredients, is budget friendly and can be made directly on the grill? Look no further than these grilled jalapeño poppers. Not only are these jalapeno grilled poppers cooked directly on the grill which gives them an extra smoky flavor, but they also only require about 10 minutes of prep and also include options to prep them ahead of time and then freeze until you are ready to cook them.
Jalapeno poppers recipes are the perfect appetizer to add to your summer barbecue menu. This appetizer is excellent to pair with burgers and serve for July 4th weekend, Memorial Day weekend or Labor Day weekend parties. The summer months are the best time to make this recipe since you can use fresh jalapenos picked right out of the garden. This classic appetizer is also great to make for gameday to enjoy while watching your favorite team play on football Sunday.
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 or perfect snack for the big game. It is always one of everyone's favorite appetizers.
This was inspired by my Cheeseburger Sliders on Hawaiian rolls on this site, and pairs perfectly with my Mushroom Swiss Burger.
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Ingredients
The base of this recipe is jalapeno peppers which add a spicy element to the appetizer. The pepper half is then stuffed with a cream cheese and cheddar mixture to offset the heat. For extra savory flavor, bacon is wrapped around the poppers. Barbecue sauce is basted on the peppers at the end of cooking for extra flavor and a little sweetness.
- 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 jalapeño peppers halves with the cream cheese mixture.
Wrap the stuffed jalapenos in bacon strips. Make sure the seam of the bacon is in the back so it does not come unraveled.
Place the poppers 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 3-5 minutes, flip the jalapenos again. Baste the poppers with barbecue. Let cool about 5 minutes and serve. The total cooking time will be about 8-10 minutes.
Hint: add seasoning to the cream cheese filling to add extra flavor. For an extra kick of spice or flavor, add garlic powder, chili powder or crushed red pepper flakes.
How to Prep Grilled Jalapeno Poppers Ahead of Time
When hosting, prepping any ingredients or recipes ahead of time can be very helpful. While I do suggest grilling these and serving them fresh, a lot of the work prior to grilling can be done ahead of time. To do this, prepare the poppers all the way up to the point of cooking. Then place the stuffed poppers in an airtight container or resealable bag and store in the fridge to up to 3 days. They can also be frozen at this point for up to 2 months.
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
- Bacon Wrapped Shrimp - replace the peppers with shrimp for a grilled bacon wrapped shrimp appetizer
See this Grilled Bacon Wrapped Shrimp recipe on my website!
Equipment
A gas grill or charcoal grill can be used to cook this recipe. You may choose to put the poppers on a baking sheet to avoid flair ups, this is optional. 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 needed to flip the poppers.
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 months. The poppers can also be prepped and then frozen prior to cooking for up to 2 months.
Top tip
Use a toothpick to hold the bacon on the poppers if you find that it won't stay put. Soak the toothpicks in water for at least 20 minutes prior to using on the grill to avoid them from burning. Remove the toothpick when before eating.
FAQ
Yes, I suggest only lighting half of the burners. I would try the bacon first on the medium-hot grill side. Then move the poppers to the indirect heat after the bacon cooks and cover. This will allow the peppers and the cream cheese mixture to cook and cooking the bacon on the direct heat will assure a crispy bacon result.
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 gas grill
- 1 Baking Sheet
- 1 medium bowl
- 2 small spoons
- 1 sharp knife and cutting board
- 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 poppers 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 3-5 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.
- save leftovers in an airtight container in the fridge to for up to 3-5 days.
- these ingredients do stand up well to freezing for up to 2 months.
- jalapeno poppers can be prepped and frozen prior to grilling for up to 2 months.
Nutrition
If you have any questions about how to make these grilled jalapeno poppers or need other grilled appetizer suggestions, leave a comment below!
Danette says
I made these Jalapeno poppers last night . They came out so delicious!!!
Next time I have a gathering, I will assemble them a day ahead, then grill
up when m company is here. Thanks Alicia!
Alicia Moyer says
I am so happy you enjoyed! I hope your friends and family enjoy them too!