Tuesday, May 12, 2009

Bacon Wrapped Jalapeno Poppers

At my house we always say,"If you already have the grill going, you might as well be cooking something." My favorite appetizers to cook on the grill while waiting for dinner to finish cooking are bacon wrapped jalapeno poppers.

  • 16 Jalapeno peppers, washed and dried
  • 1 Block of cream cheese
  • 1/2 Cup shredded cheddar cheese
  • 3 Green onions, chopped
  • Dash each salt, pepper, and garlic powder
  • 16 Strips of thick cut bacon
  • 16 Toothpicks, soaked in water for 10 minutes

Start by combining the cheeses, green onions, and seasonings in a bowl and set aside.
Slice about 1/3 of the peppers off lengthwise. I like to leave the stems intact so that you have a handle to pick them up with. Scrape out the seeds and white membrane inside the peppers using a small spoon. Wash the peppers with water to get out any extra seeds and set aside. I suggest wearing some latex gloves for this step. The oils from the peppers do not wash off your hands very easily. You will find this out the hard way if you are a contact lens wearer like myself.

Spoon and pack the cheese mixture into the peppers. Wrap each pepper with one slice of bacon and secure with a toothpick. Make sure to wrap the bacon around the pepper so that most of the cheese filling is covered.
I like to cook my peppers on a charcoal grill but these can just as easily be prepared on a gas grill. These are usually something I like to make while I am slow cooking a pork shoulder or a beef brisket. 
Start by putting the peppers on the grill over indirect heat meaning that the heat source is off to one side of the peppers. Cook the peppers over the indirect heat for 20-30 minutes or until most of the bacon has begun to render down. This also gives the peppers a chance to cook through.
After the bacon has cooked down and the peppers are starting to feel softened, move the peppers over to the direct heat for just a few minutes to give them a quick char. Be very careful to watch these when they are over direct heat because the bacon can burn very quickly. Remove the peppers to a platter to cool. It is best to let the peppers rest for a minute or two before serving because the filling will be extremely hot.I promise that you will always find yourself saying that next time you need to make more!


  1. Aren't you going to tell about the time you accidently served your sister a habanero popper instead of a jalepeno popper?

  2. Oh my goodness... these look fabulous. I will make these the next time I have a cookout. I'm starring the recipe so I don't forget!

  3. These look awesome! We made a similar recipe last summer, but with the addition of ground chorizo to the cream cheese.... so yummy! Hope you guys are doing well!

  4. I've got a similar version except I use Brillat-Savarin. Beautifully photographed, thank you for sharing this wonderful 'bacon' recipe.

  5. Bacon wrapped peppers! Yum yum!! I'm definitely trying this!

  6. This is WONDERFUL!! We are ON THIS SOON! Where would one get the T-Shirt you are sporting in the above picture?

  7. I have tried the similar dish two 6 months before.It was very nice experience.Your post makes me very exciting to go for it once again.