jalapeno poppers on the grill recipe

Written ByJenny Smyth Posted on
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The Best jalapeno poppers on the grill recipe

I have been making jalapeno poppers for years, but grilling them is my absolute favorite method. There is something about that smoky char that takes the creamy, spicy filling to a whole new level. My kids used to run from anything with a kick, but now they ask for these poppers at every barbecue.

The secret is in the cream cheese and cheddar blend that mellows out the heat just enough for everyone to enjoy. This recipe is perfect for summer cookouts or even a quick weeknight dinner side. You can prep the poppers ahead of time and just throw them on the grill when you are ready.

The smoky flavor from the grill adds a depth that you just cannot get from baking them in the oven. Plus, you get those beautiful grill marks that make them look like something from a fancy restaurant. Jalapeno poppers are actually a great way to get some vegetables into your diet.

Jalapenos are packed with vitamin C and capsaicin, which can help boost your metabolism. The cream cheese adds a good amount of calcium, and you can even use low fat versions to lighten them up. I love that I can serve something that tastes indulgent but still has some nutritional value.

Grilling these poppers is also incredibly easy. You just need to halve the peppers, scoop out the seeds, and fill them with the cheese mixture. Then you wrap each one in bacon and secure it with a toothpick.

The grill does the rest of the work, crisping up the bacon and melting the cheese into a gooey, irresistible filling. I always make a double batch because they disappear so fast.

Grilled Jalapeno Poppers

4.7 from 1123 votes

These grilled jalapeno poppers are creamy, spicy, and smoky all at once. The bacon gets perfectly crisp on the grill while the cheese filling stays melty and delicious.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Poppers

12 large jalapeno peppers, halved lengthwise and seeded
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
12 slices bacon, cut in half

👨‍🍳Directions

1Preheat your grill to medium high heat, around 400 to 450 degrees Fahrenheit.
2While the grill heats, prepare the jalapenos by cutting them in half lengthwise and scraping out all the seeds and white membranes with a small spoon for less heat.
3In a mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper.
4Stir until everything is well blended and smooth, then spoon the mixture into each jalapeno half, filling them generously but not overflowing.
5Wrap each filled jalapeno half with a half slice of bacon, starting at one end and overlapping slightly.
6Secure the bacon with a toothpick pushed through the center so it stays in place during grilling.
7Place the poppers on the preheated grill, bacon side down first, and cook for about 6 to 8 minutes.
8Flip them carefully with tongs and grill for another 5 to 7 minutes until the bacon is crispy and the cheese is bubbly and golden.
9Remove the poppers from the grill and let them rest for 2 to 3 minutes before serving.
10This allows the cheese to set slightly so it does not burn your mouth, and the bacon will stay crisp.

🔧Equipment

Grill
Mixing bowl
Spoon or piping bag
Toothpicks
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 26g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 680mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 15g

📝Notes

For a milder version, use large jalapenos and remove all seeds and membranes. You can also substitute turkey bacon for a lighter option, but it will crisp differently so watch closely.

Watch Video Of How Grilled Jalapeno Poppers Works

These grilled jalapeno poppers are always a hit at my family gatherings, and they disappear faster than I can make them. I love that I can prep them early and just toss them on the grill when everyone arrives.

The smoky, creamy, spicy combination is just too good to resist. For storing leftovers, place them in an airtight container in the refrigerator for up to three days.

To reheat, pop them in a 350 degree oven for about 10 minutes to crisp the bacon back up, or use an air fryer at 375 degrees for 5 minutes. They are perfect as a snack, appetizer, or even a side dish with grilled meats.

❓ Frequently Asked Questions About Grilled Jalapeno Poppers

1. Can I make these jalapeno poppers ahead of time?

Yes, you can assemble the poppers up to a day in advance. Just fill them, wrap with bacon, and store them in the refrigerator covered with plastic wrap. When you are ready to grill, let them sit at room temperature for about 15 minutes before placing them on the grill.

2. How do I keep the bacon from burning on the grill?

To prevent the bacon from burning, make sure your grill is at medium heat and not too high. You can also partially cook the bacon before wrapping the poppers, which helps it crisp up faster without burning. Keep an eye on them and flip them as needed.

3. Can I use a different type of cheese?

Absolutely, you can substitute the cheddar with Monterey Jack, pepper jack, or even mozzarella for a different flavor. Just keep the cream cheese as the base to maintain that creamy texture. Feel free to experiment with your favorite melting cheeses.

4. How do I handle the jalapeno seeds without burning my hands?

Wear disposable gloves when handling and seeding the jalapenos to avoid getting capsaicin on your skin. If you do not have gloves, wash your hands thoroughly with soap and water immediately after, and avoid touching your face or eyes.

5. Can I bake these poppers instead of grilling them?

Yes, you can bake them in an oven preheated to 400 degrees Fahrenheit for about 20 to 25 minutes, or until the bacon is crispy. Place them on a wire rack set over a baking sheet so the bacon crisps evenly. The flavor will be different but still delicious.

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