Grilled Jalapeno Poppers Recipe - Allrecipes.com
Grilled Jalapeno Poppers Recipe
  • READY IN 1 hr

Grilled Jalapeno Poppers

Recipe by  

"Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting."

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Ingredients Edit and Save

Original recipe makes 16 stuffed jalapenos Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
  3. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
  4. Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

These are great. But SUPER HOT! I also cheated and cooked them in the oven. Turned out great. I also added garlic and onion powder to the cheese mixture.

 
Most Helpful Critical Review
Jul 24, 2012

I took this three *recipe to a 5 * by adding my own touch! doubled the parmasan,instead of chopping the tops I put them back on to help hold the cheese in,and precook the bacon about half way before wrapping,the bacon will still be pliable but will crisp up nicely on the grille!!

 

55 Ratings

Nov 09, 2010

INCREDIBLE!!! These are always a hit when I serve them. A few changes I made: (1) I use a liittle less garlic powder in the cheese mixture, (2) I add a piece of sliced sausage before I wrap the bacon around the pepper, and (3) I cut the jalapenos in half instead of just removing a sliver and stuffing that way. You have got to try these.. .thanks Pedally!!!

 
Sep 20, 2010

My husband didn't care for the poppers. Not just these poppers, he didn't like any. I think they would be easier in the oven, as suggested by others. I found them quite tasty and easy to do. I opted to split the jalapeno to get the seeds and membranes out and then reserved a few jalapenos to use to mix with the cream cheese mixture.

 
Mar 29, 2011

These were gone in a flash. My husband made me make them again the next day and I have to make them for his work this week. Easy and delicious:) I cut the jalapenos in half b/c my husband wanted more bacon per bite ratio. :) You also don't need a toothpick.

 
Dec 16, 2010

I made these at a tailgate, and everyone raved about them. They were the perfect way to use up the remaining jalepenos from my garden before the weather got too cold.

 
Sep 22, 2010

These turned out great. I wore gloves when working with the jalapenos and didn't have any problems.

 
Nov 03, 2010

For years I've wanted to make jalapeño poppers and I finally did today. In another recipe someone suggested boiling the bacon to lose some if the grease but I realized that you shouldn't because it loses taste also. Just use turkey bacon. It doesn't leave them as greasy should you choose to make them in the oven. ~Thanks~

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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