Grilled Jalapeno Poppers
A delicious and easy Grilled Jalapeno Popper recipe that is perfect for your next summer cookout! Bacon-wrapped and so good!
Ingredients
- 4 oz cream cheese room temperature (regular or dairy-free)
- 1/2 cup cheddar cheese shredded (regular or dairy-free)
- 2 tablespoons green onions minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 6 large jalapeños halved with seeds and membrane removed
- 12 slices bacon do not use thick-cut bacon
Instructions
- Prep Filling: In a small bowl combine 4 oz cream cheese, 1/2 cup cheddar cheese, 2 tablespoons green onions, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Stir to combine.
- Prep Jalapeños: Cut 6 large jalapeños in half, lengthwise, and use a spoon to scoop/scrape out the membrane and seeds. Place on a plate or platter.
- Fill Jalapeños: Use a spoon to fill the halved jalapeños. Alternatively, you can put the filling in a large plastic sandwich bag, cut off a corner and squeeze into each jalapeño half.
- Pre-Cook Bacon: Bring a large cast iron skillet to medium-high heat. In two batches, add 6 pieces of bacon, cook until halfway done (approx. 4-6 minutes). You definitely don't want them crispy! Transfer to a paper-towel lined plate and let cool slightly.
- Wrap Jalapeños: Take one stuffed jalapeño half at a time and firmly wrap a piece of bacon around each. To the extent possible, try to overlap the bacon so it stays in place and so the filling doesn't fall out and then carefully tuck the very end in under the rest of the bacon so it doesn't unravel.
- Grill: Preheat grill to 400-450℉. Ensure grill grates are clean. Place jalapeño poppers directly on the grill grates. Close the lid and let cook 5-7 minutes. Start checking after the 5-6 minute mark and keep an eye on them. Remove from grill when jalapeño starts to soften and bacon gets a little crispy. Transfer to plate and let cool.
- Serve: Serve as-is or with a ranch dip, if you want!
Notes
- Dairy-Free: you can easily make this dairy-free by using a dairy-free cream cheese and a dairy-free shredded cheddar.
- Pre-Cook Bacon: this was key! So even though it adds to the prep time, it makes the cook time go way faster and you don't have to worry about over-cooked jalapeños and undercooked bacon (which happened to us when we first tested this recipe).
- Cook Time: we tested these and the jalapeños were cooked, but firm at around 6-7 minutes, but it is up to your personal preference on how soft you want the jalapeño or how crispy you want the bacon. Just keep a close eye on them after the 5-6 minute mark!
- Serving: feel free to serve with a dip like a ranch dressing or something similar - personally I feel like they are rich enough that they are perfect on their own!
Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 0.2mg
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