Bacon Wrapped Jalapeño Poppers

These smoky, cheesy, and slightly spicy bacon-wrapped jalapeño poppers are the ultimate BBQ appetizer. The jalapeños get just the right amount of heat, balanced with creamy cheese filling, all wrapped in crispy bacon. Perfect for game day, backyard parties, or a quick snack while the main course grills.

Ingredients:

• 12 fresh jalapeño peppers, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 12 slices thick-cut bacon, cut in half
• Toothpicks (soaked in water for 10 minutes)

Instructions:

1. Prep the Jalapeños: Slice each jalapeño in half lengthwise and remove seeds/membranes.
2. Make the Filling: In a bowl, mix cream cheese, cheddar cheese, garlic powder, and smoked paprika until smooth.
3. Fill & Wrap: Spoon the cheese mixture into each jalapeño half, then wrap with half a slice of bacon. Secure with a toothpick.
4. Preheat the Grill: Set grill to medium heat (around 375°F) for indirect cooking.
5. Grill the Poppers: Place poppers away from direct flames. Close lid and cook for 20–25 minutes, turning occasionally until bacon is crispy.
6. Serve: Remove toothpicks and serve hot as an appetizer or BBQ side dish.

Grill Operation Tips:

• Use indirect heat to prevent bacon flare-ups.
• Keep a spray bottle of water handy to manage flames.
• For smokier flavor, add wood chips to the grill before cooking.ese smoky, cheesy, and slightly spicy bacon-wrapped jalapeño poppers are the ultimate BBQ appetizer. The jalapeños get just the right amount of heat, balanced with creamy cheese filling, all wrapped in crispy bacon. Perfect for game day, backyard parties, or a quick snack while the main course grills.

Ingredients (Serves 6–8)

• 12 large fresh jalapeños
• 8 oz (226g) cream cheese, softened
• 1 cup shredded cheddar cheese (or pepper jack for extra kick)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp onion powder
• 12 slices of thin-cut bacon (cut in half for 24 pieces)
• Toothpicks (soaked in water for 30 minutes)
• Optional garnish: chopped chives or parsley

Instructions

1. Prep the Jalapeños

• Slice each jalapeño in half lengthwise.
• Use a spoon to remove seeds and membranes (leave some for more heat).
• Set aside on a cutting board.

2. Make the Filling

• In a mixing bowl, combine cream cheese, shredded cheddar, garlic powder, smoked paprika, and onion powder.
• Mix until smooth and fully combined.

3. Fill the Jalapeños

• Spoon or pipe the cheese mixture into each jalapeño half.
• Do not overfill — you don’t want the cheese spilling over during grilling.

4. Wrap with Bacon

• Wrap each jalapeño half with half a slice of bacon.
• Secure with a toothpick if needed.

5. Get the Grill Ready

• Gas Grill: Preheat to medium (around 350°F). Oil the grates lightly.
• Charcoal Grill: Set up for indirect heat (coals on one side, empty on the other). Place a drip pan under the empty side to catch bacon drippings.
• Close the lid and let the grill heat for 5 minutes.

6. Grill the Poppers

• Place poppers over indirect heat, bacon seam side down.
• Close the lid and cook for 20–25 minutes, turning once, until bacon is crispy and jalapeños are tender.

7. Serve Hot

Remove toothpicks, garnish if desired, and serve immediately.