These bacon wrapped grilled jalapeno poppers are the perfect appetizer for backyard barbecues. Each bite is a little bit of magic with an infusion of grilled flavor, bacon, and a hot creamy seasoned cheese filling sandwiched in a crisp jalapeno shell. These are guaranteed to be the hit of any Summer party!
Grilling season is almost here again, and it’s one of my favorites.
Cooking on the grill gives back so much more than you’re required to put into it.
Seriously, even the simplest recipes are amplified and taste amazing when given a little char from being grilled.
Less work for me, even tastier results than any method in my kitchen? Hands down a winning method for me.
If you love a good jalapeno popper like we do, do yourself a delicious favor and make these bacon wrapped grilled jalapeno poppers.
They quick and easy to assemble, but with the perfect taste only grilling can give them.
I don’t think I’ll every make or enjoy a jalapeno popper made any other way again.
Ingredients Needed
Like all the best recipes, the list of things you need to make these grilled jalapeno poppers is short & sweet!
You’ll need:
- Cream Cheese – You’ll need two 8 oz blocks of cream cheese, softened to room temperature. Neaufchatel cheese also works, and will shave off some fat.
- Cheese – Shredded cheddar cheese is best, you can use mild or sharp- depending which you prefer.
- Green Onions – You’ll need 3/4 cup of thinly sliced green onions- which is a little under a whole bunch.
- Seasonings – A blend of garlic powder, dry ranch dressing mix, and your favorite brand of barbecue rub flavor this recipe.
- Jalapenos – You’ll need fresh jalapenos, cut in half lengthwise and seeds removed. You can use as many, or as few, as needed depending on how much or how little of the cream cheese filling you stuff them with.
- Bacon – Hickory smoked bacon, and each slice should be cut in half. Do NOT use thick cut bacon.
You’ll also need wooden toothpicks for this recipe, that have been soaked in water for at least an hour before using them.
How To Make
These grilled jalapeno poppers are super easy to make, and take just a few steps to assemble.
Start by adding the softened cream cheese, shredded cheese, green onions, garlic powder, and ranch seasoning to a large mixing bowl.
Mix them together until the mixture’s smooth & evenly combined. You can do this using either a hand mixer or a sturdy wooden spoon.
Spoon the mixture evenly out into prepped jalapeno halves. I recommend filling the cavity entirely, pressing the mixture in as needed.
Continue until you run out of filling.
Using one half slice of bacon, wrap it tightly around the filled jalapeno. Make sure all the filling is covered by bacon.
Secure the bacon using soaked wooden toothpicks, and set the popper on a waiting plate or tray.
Repeat until all have been prepped and are on the plate.
Sprinkle barbecue rub evenly out over all of the bacon wrapped jalapeno poppers.
Grill the poppers on medium heat, using tongs to turn them over every couple minutes, until the bacon’s thoroughly cooked and crispy, and the pepper’s have softened some.
It can take anywhere from 8-15 minutes depending on your grill.
Transfer them back to the plate or serving tray, carefully remove the toothpicks, and enjoy warm.
Storing
Leftover grilled jalapeno poppers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
When ready to eat (thaw, if frozen) and reheat in the microwave, a toaster oven, or an air fryer.
An air fryer will yield the best results.
How Do I Pick Good Jalapenos?
Picking jalapenos isn’t as simple as it seems, and can be really important for your recipe depending on how hot or mild you like things.
First decide if you want a really spicy kick or a more mild heat level.
The skin on jalapenos develops lines and wrinkles as they age, and they get spicier the older they are.
If a lot of heat is what you enjoy then look for jalapenos with fine lines and less firm skin.
If a more mild pepper is what you prefer look for peppers that have smooth, firm skin and visibly look fresher.
Do I Have To Soak Wood Skewers Before Grilling?
Yes!
Wooden skewers, or toothpicks in this case, are likely to char and even catch fire if not soaked before grilling- especially if using charcoal and gas grills.
The minimum soaking I recommend is an hour, but I often go ahead and soak them overnight.
TIPS & TRICKS
- Do NOT skip soaking the toothpicks! Unsoaked wood at best will char, and at worst will catch fire.
- Make sure to choose your jalapenos according to our tips for desired level of heat.
- Wrap the bacon so that it covers all of the cream cheese filling- otherwise it may leak out during grilling.
- Let the grilled jalapeno poppers cool for a few minutes before serving- the filling is going to be piping hot.
- Be sure to remove all toothpicks, since they’re a choking hazard, before serving.
Other Easy Grilled Appetizers
These bacon wrapped grilled jalapeno poppers are an easy grilled appetizer full of amazing flavors that blend together beautifully.
They’re easy to assemble, making them a perfect last minute addition to any game day or barbecue.
Looking for other easy grilled appetizers to enjoy?
Try these:
If you’ve tried these BACON WRAPPED GRILLED JALAPENO POPPERS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bacon Wrapped Grilled Jalapeno Poppers
Ingredients
- 2 8 oz pkg Cream Cheese
- 1 cup Shredded Cheddar Cheese
- 3/4 cup Chopped Green Onions
- 1 tsp Garlic Powder
- 1/2 pkt Ranch Seasoning or 1 tablespoon
- 12 large Jalapeños cut in ½ long ways and scraped out
- 12 slices Hickory Smoked Bacon cut in half
- Barbecue Smoke Rub favorite brand
- wooden skewers soaked in water for an hour
Instructions
- Start by adding your cream cheese, shredded cheese, green onions, garlic powder, and ranch seasoning to a large mixing bowl.
- Mix on high until well combined.
- Fill each jalapeño half with mixture.
- Wrap the jalapeño with half a slice of bacon and secure with a toothpick. Make sure no filling is showing. So it doesn’t drip out on the grill.
- Sprinkle with smoked rub.
- Place on the grill on medium heat.
- Flip every few minutes, until bacon is cooked thoroughly.
- Serve and enjoy!
Notes
- Do NOT skip soaking the toothpicks! Unsoaked wood at best will char, and at worst will catch fire.
- Make sure to choose your jalapenos according to our tips for desired level of heat.
- Wrap the bacon so that it covers all of the cream cheese filling- otherwise it may leak out during grilling.
- Let the grilled jalapeno poppers cool for a few minutes before serving- the filling is going to be piping hot.
- Be sure to remove all toothpicks, since they're a choking hazard, before serving.
Nutrition
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