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Grilled Jalapeno Poppers

Grilled Jalapeno Poppers

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Philip Dally

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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

Razz Melinda Abrego
58
9/7/2010

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.

michellegu22
52
11/9/2010

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!!!

geekygirl
36
9/20/2010

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.