Grilled Bacon Jalapeño Poppers

How to Make Grilled Bacon Jalapeño Poppers

1. 1

   Step 1: Prep the jalapeños

   Wear gloves if preferred and halve each jalapeño lengthwise. Use a small spoon to remove seeds and membranes for milder poppers (leave some seeds if you want extra heat), then pat the halves dry with a paper towel.

   For this step

   • 12 eachLarge jalapeños
   
2. 2

   Step 2: Make the cheese filling

   In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder and smoked paprika until smooth and evenly mixed. Taste and adjust seasoning with a pinch of salt and pepper if desired; chilling briefly will make filling easier to handle.

   For this step

   • 8 ozCream cheese, softened
   • 1 cupSharp cheddar, shredded
   • 1 tspGarlic powder
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Fill the jalapeño halves

   Spoon or pipe the cheese mixture into each jalapeño half, filling flush but not mounded so the bacon can wrap cleanly. If you chilled the filling, allow it a few minutes at room temperature so it’s easier to spread.
   
4. 4

   Step 4: Wrap with bacon and secure

   Wrap one slice of bacon around each filled jalapeño half, tucking the end underneath and securing with a toothpick. Lightly sprinkle the exposed bacon with a little brown sugar for a touch of caramelized sweetness during grilling.

   For this step

   • 12 slicesBacon slices (thin to medium cut)
   • 2 tbspBrown sugar (lightly for glazing)
   • 12 eachWooden toothpicks
   
5. 5

   Step 5: Grill until bacon is crisp and cheese is hot

   Preheat the grill to medium (about 350–400°F / 175–200°C) and oil the grates. Place poppers on the grill seam-side down over indirect or medium heat, close the lid, and cook for 10–12 minutes, turning once or twice, until bacon is cooked through and cheese is bubbly. Let rest 2–3 minutes before serving so the filling sets slightly and toothpicks can be removed safely.
   

1. Wear gloves if preferred and halve each jalapeño lengthwise. Use a small spoon to remove seeds and membranes for milder poppers (leave some seeds if you want extra heat), then pat the halves dry with a paper towel.
2. In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder and smoked paprika until smooth and evenly mixed. Taste and adjust seasoning with a pinch of salt and pepper if desired; chilling briefly will make filling easier to handle.
3. Spoon or pipe the cheese mixture into each jalapeño half, filling flush but not mounded so the bacon can wrap cleanly. If you chilled the filling, allow it a few minutes at room temperature so it’s easier to spread.
4. Wrap one slice of bacon around each filled jalapeño half, tucking the end underneath and securing with a toothpick. Lightly sprinkle the exposed bacon with a little brown sugar for a touch of caramelized sweetness during grilling.
5. Preheat the grill to medium (about 350–400°F / 175–200°C) and oil the grates. Place poppers on the grill seam-side down over indirect or medium heat, close the lid, and cook for 10–12 minutes, turning once or twice, until bacon is cooked through and cheese is bubbly. Let rest 2–3 minutes before serving so the filling sets slightly and toothpicks can be removed safely.