If you’re craving a smoky, creamy, spicy bite-sized snack that’s just as perfect for a backyard BBQ as it is for a game night appetizer, you’re in the right place. These grilled bacon-wrapped jalapeño poppers are one of my go-to party pleasers. They’re crunchy, melty, a little fiery (in a fun way!), and wrapped in bacon—need I say more?
Why You’ll Love This Recipe
Back when I was a personal chef, these little guys made frequent appearances at cocktail hours and outdoor parties—mainly because they disappeared faster than I could plate them! Now, I whip them up at home for my kiddos (who love the non-spicy ones) and neighbors alike.
- Perfect balance of smoky, creamy, spicy, and crispy.
- Great for grilling lovers—no oven required!
- Quick to prep with just a few ingredients.
- Easy to customize for heat levels and fillings.
Ingredients Breakdown
Essentials
- 10 fresh jalapeños, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 20 slices thin-cut bacon
- Toothpicks (optional but helpful!)
Pro Tips
- Use gloves when handling jalapeños to avoid spicy surprises hours later (I’ve learned this the hard way—ha!).
- Pre-cooked bacon works too if you prefer extra-crispy poppers and want to finish them off in less time on the grill.
- Swap cream cheese for Boursin or herbed goat cheese for an upscale twist.
Step-by-Step Instructions
- Preheat your grill to medium heat (about 375°F) and lightly oil the grates or use grill mats.
- In a medium bowl, mix softened cream cheese, shredded cheddar, garlic powder, and onion powder until fully combined.
- Stuff each jalapeño half with about a tablespoon of the cheese mixture, smoothed to fill the cavity but not overflowing.
- Wrap each stuffed jalapeño with a slice of bacon, stretching slightly as you wrap. Secure with a toothpick if needed.
- Place bacon-wrapped jalapeños on the grill, cut-side up. Close the lid and grill for 20–25 minutes, turning occasionally for even crisping, until the bacon is golden and cooked through.
- Carefully remove from grill and let cool slightly before serving. The cheese will be hot!
Chef’s Tips and Tricks
- Don’t overfill—too much cheese can bubble over and cause flare-ups on the grill.
- Want it less spicy? Soak the halved jalapeños in cold water for 30 minutes before stuffing.
- Monitor the doneness of the bacon. Thin slices crisp up nicely without burning—thicker cuts may take longer and overcook the peppers.
Recipe Variations and Serving Suggestions
- Stuffing Upgrades: Add chopped chives, green onions, or crumbled sausage to the filling for extra flavor.
- Make it Vegetarian: Use veggie bacon and toss the peppers under the broiler instead of grilling.
- Serve With: Cool ranch or blue cheese dressing on the side for dipping. They’re also fabulous with a cold beer or sparkling lemonade.
- Sweet & Spicy: Brush with a little maple syrup or honey before grilling for a sweet contrast.
FAQs
Can I make these in advance?
Yes! You can stuff and wrap them a day ahead—just keep them covered in the fridge. Grill right before serving for best texture.
What’s the best way to reheat leftovers?
Pop them on a baking sheet and warm in a 350°F oven for 10–15 minutes. They’ll crisp back up nicely.
Are they very spicy?
Not really! Removing the seeds and ribs from the jalapeños makes them quite mild. Want more heat? Leave a few seeds in or try serrano peppers.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 10 fresh jalapeños, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 20 slices thin-cut bacon
Instructions:
- Preheat grill to 375°F and oil the grates.
- Mix cream cheese, cheddar, garlic powder, and onion powder.
- Stuff each jalapeño half with cheese mixture.
- Wrap each with a slice of bacon and secure with a toothpick.
- Grill for 20–25 minutes, turning occasionally, until bacon is crisp and cooked through.
- Let cool slightly before serving.
Nutrition: ~110 calories per popper
Did these poppers light up your taste buds? I’d love to hear how they turned out or how you riffed on the recipe! Drop me a comment below, tag your grilled creations on Instagram @thekitchensaid, and let’s keep the flavor party going!
