Charred Peach & Jalapeño Grill Poppers

How to Make Charred Peach & Jalapeño Grill Poppers

1. 1

   Step 1: Prep the jalapeños

   Halve each jalapeño lengthwise and scoop out the seeds and membranes with a small spoon or melon baller (leave some seeds if you want extra heat). Pat the halves dry and set them cut-side up on a tray; reserve for filling.

   For this step

   • 12 eachLarge jalapeños
   
2. 2

   Step 2: Char the peaches

   Heat the grill to medium-high (around 400°F / 200°C). Place peach halves cut-side down directly on the grates and char 3–5 minutes until deeply blistered and slightly softened. Remove, cool briefly, then finely dice the charred peach flesh and set aside.

   For this step

   • 2 eachRipe peaches (halved, pit removed)
   
3. 3

   Step 3: Make the cheese-and-peach filling

   In a bowl, beat the softened cream cheese until smooth, then fold in the shredded cheddar, diced charred peaches, and the garlic powder and smoked paprika. Taste and season lightly with salt and pepper if desired — the filling should be creamy with visible peach pieces.

   For this step

   • 8 ozCream cheese, softened
   • 1 cupSharp cheddar, shredded
   • 1/2 tsp eachGarlic powder and smoked paprika
   
4. 4

   Step 4: Fill and wrap with bacon

   Spoon the filling into each jalapeño half, mounding slightly. Trim bacon slices in half if needed and wrap one slice around each filled half, securing with a toothpick through the center. Chill briefly (5–10 minutes) if the bacon feels too soft to handle — that helps it hold its shape on the grill.

   For this step

   • 12 slicesBacon slices (thin to medium cut)
   • 12 eachWooden toothpicks
   
5. 5

   Step 5: Grill and glaze until sticky

   Oil the grill grates lightly and cook poppers over medium heat, cut-side up at first, then turning so bacon renders and crisps, about 12–16 minutes total. In the last 2 minutes, whisk honey, brown sugar and chopped thyme in a small bowl; brush the glaze over the bacon-wrapped poppers and let it caramelize briefly, turning once so each side gets sticky. Remove to a platter and let rest 2 minutes before serving.

   For this step

   • 2 tbspHoney (for glaze)
   • 1 tbspLight brown sugar (for glaze)
   • 1 tbspFresh thyme leaves, chopped
   

1. Halve each jalapeño lengthwise and scoop out the seeds and membranes with a small spoon or melon baller (leave some seeds if you want extra heat). Pat the halves dry and set them cut-side up on a tray; reserve for filling.
2. Heat the grill to medium-high (around 400°F / 200°C). Place peach halves cut-side down directly on the grates and char 3–5 minutes until deeply blistered and slightly softened. Remove, cool briefly, then finely dice the charred peach flesh and set aside.
3. In a bowl, beat the softened cream cheese until smooth, then fold in the shredded cheddar, diced charred peaches, and the garlic powder and smoked paprika. Taste and season lightly with salt and pepper if desired — the filling should be creamy with visible peach pieces.
4. Spoon the filling into each jalapeño half, mounding slightly. Trim bacon slices in half if needed and wrap one slice around each filled half, securing with a toothpick through the center. Chill briefly (5–10 minutes) if the bacon feels too soft to handle — that helps it hold its shape on the grill.
5. Oil the grill grates lightly and cook poppers over medium heat, cut-side up at first, then turning so bacon renders and crisps, about 12–16 minutes total. In the last 2 minutes, whisk honey, brown sugar and chopped thyme in a small bowl; brush the glaze over the bacon-wrapped poppers and let it caramelize briefly, turning once so each side gets sticky. Remove to a platter and let rest 2 minutes before serving.