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Grilled Jalapeno Poppers Recipe

Fire Up the Grill For Stuffed Jalapeño Poppers

If you're barbecuing this weekend, don't forget to light the grill a little early and make these amazing jalapeño appetizers to get the party started right!

Each halved jalapeño is stuffed with a combination of crispy bacon, whipped cream cheese, pepper jack cheese, then baked on the grill to keep the heat out of your kitchen. Even cooked, these peppers tend to pack a lot of heat, so to balance the spiciness, top it all off with a refreshing cilantro sauce.

Grilled Jalapeño Poppers

Grilled Jalapeño Poppers

Grilled Jalapeño Poppers


  1. For stuffed jalapeños:
  2. 3 slices of bacon
  3. 6 ounces whipped cream cheese
  4. 1/2 cup shredded pepper jack cheese
  5. 2 scallions, finely chopped
  6. Juice of 1 lime
  7. 2 cloves garlic, finely chopped
  8. Salt, to taste
  9. 12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed
  1. For cilantro sauce:
  2. 1 bunch cilantro, rinsed clean
  3. 1/2 cup sour cream
  4. Juice of 2 to 3 limes
  5. Salt, to taste


  1. Preheat the grill to medium-high heat.
  2. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands.
  3. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl.
  4. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely.
  5. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside.
  6. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted.
  7. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.
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