Grilled Jalapeno Poppers Recipe

Jalapenos: Fresh, green peppers that bring a spicy kick to the dish.

Cream cheese: Softened to blend easily with the cheddar, adding a creamy texture.

Cheddar cheese: Shredded to mix with the cream cheese, providing a sharp, tangy flavor.

Bacon: Sliced and used to wrap the stuffed jalapenos, adding a smoky, savory element.

When preparing jalapenos for this recipe, consider wearing gloves to protect your hands from the spicy oils. To ensure even cooking, make sure the bacon is not too thick; thinner slices will crisp up more quickly. For an extra layer of flavor, you can mix in some finely chopped green onions or garlic into the cream cheese and cheddar cheese mixture. If you prefer a smokier taste, use a smoker instead of a grill, or add a small wood chip packet to your grill.

• jalapenos - Substitute with poblano peppers: Poblano peppers are milder in heat but still provide a similar flavor profile.

• jalapenos - Substitute with mini bell peppers: Mini bell peppers are sweet and mild, making them a good option for those who prefer less heat.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture that pairs well with the other ingredients.

• cream cheese - Substitute with ricotta cheese: Ricotta is lighter and less tangy but still provides a creamy filling.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• shredded cheddar cheese - Substitute with pepper jack cheese: Pepper Jack adds a bit of spice and a creamy texture, enhancing the overall flavor.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto is thin and crispy, offering a different but delicious texture and flavor.

• Allow the jalapeno poppers to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• Place the cooled poppers in an airtight container, separating layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 10 minutes or until heated through and crispy.

• For freezing, arrange the cooled poppers on a baking sheet lined with parchment paper, ensuring they do not touch each other.

• Freeze the poppers for about 1-2 hours or until they are solid. This prevents them from sticking together.

• Transfer the frozen poppers to a freezer-safe zip-top bag or airtight container, removing as much air as possible to prevent freezer burn.

• Label the container with the date and contents. The poppers can be stored in the freezer for up to 3 months.

• To reheat, preheat your oven to 375°F. Place the frozen poppers on a baking sheet and bake for 20-25 minutes or until the bacon is crispy and the jalapenos are heated through.

• Preheat your oven to 350°F. Place the grilled jalapeno poppers on a baking sheet lined with parchment paper. Bake for 10-15 minutes until the bacon is crispy and the cheese is bubbly.
• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F and cook the poppers for 5-7 minutes. This method ensures the jalapenos remain tender while the bacon gets a delightful crunch.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the jalapeno poppers in the skillet and cover with a lid. Cook for 8-10 minutes, turning occasionally, until the bacon is reheated and the cheese is melted.
• If you’re in a hurry, the microwave can be your friend. Place the poppers on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. Note that this method may result in less crispy bacon.
• For a smoky flavor, reheat on the grill. Preheat your grill to medium heat and place the jalapeno poppers on the grates. Grill for 5-7 minutes, turning occasionally, until the bacon is crispy and the cheese is gooey.

• Grill: Used to cook the jalapeno poppers, providing a smoky flavor and crispy texture.

• Mixing bowl: Used to combine the cream cheese and shredded cheddar cheese.

• Spoon: Used to stuff the jalapeno halves with the cheese mixture.

• Knife: Used to halve and seed the jalapenos, and to cut the bacon slices in half.

• Toothpicks: Used to secure the bacon around the stuffed jalapenos.

• Tongs: Used to place the jalapeno poppers on the grill and to turn them occasionally.

• Cutting board: Used as a surface for halving and seeding the jalapenos and cutting the bacon.

• Measuring cup: Used to measure the shredded cheddar cheese.

Prepare the filling: Mix the cream cheese and shredded cheddar cheese ahead of time and store in the fridge.

Pre-cut bacon: Cut the bacon slices in half before starting to assemble the jalapeno poppers.

Preheat the grill: Ensure your grill is preheated to medium-high heat before you start assembling the poppers.

Assemble in batches: Work in batches to stuff the jalapenos and wrap them with bacon to streamline the process.

Use a baking sheet: Place assembled jalapeno poppers on a baking sheet for easy transport to the grill.