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Smoky Grilled Bacon Jalapeño Poppers: Easy 20-Minute Appetizer

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These smoky grilled bacon jalapeño poppers are the perfect balance of creamy, smoky, and just a little spicy. Ready in 20 minutes, they’re a crowd-pleasing appetizer that even spice skeptics will love.

Ingredients

Scale
  • 12 fresh jalapeño peppers
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (60g) shredded sharp cheddar cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 slices thin-cut bacon
  • Wooden toothpicks, soaked in water for 10 minutes

Instructions

  1. Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C).
  2. Put on disposable gloves. Slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Set the jalapeño boats aside.
  3. Place the bacon slices on a microwave-safe plate lined with paper towels. Cover with another paper towel. Microwave on high for 2 to 3 minutes, until the bacon is partially cooked but still flexible.
  4. In a small mixing bowl, combine the softened cream cheese, shredded cheddar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
  5. Using a small spoon or a piping bag, fill each jalapeño half with the cream cheese mixture. Don’t overfill.
  6. Take one partially cooked bacon slice and wrap it around each filled jalapeño half. Secure the bacon with a soaked toothpick.
  7. Place the poppers on the preheated grill, bacon-side down first. Close the lid and cook for 5 minutes. Flip carefully and grill for another 4 to 5 minutes, until the bacon is crispy and the jalapeños are tender with slight char marks.
  8. Remove the poppers from the grill and let them rest on a plate for 2 minutes. Remove the toothpicks before serving. Serve warm.

Notes

Par-cook the bacon first to ensure it gets crispy on the grill. Wear gloves when handling jalapeños to avoid burning your skin. For less heat, remove all seeds and membranes. For a dairy-free version, use plant-based cream cheese and dairy-free cheddar. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5 minutes.

Nutrition

Keywords: jalapeño poppers, bacon wrapped jalapeños, grilled appetizer, game day snack, keto appetizer, low carb appetizer

Find it online: https://sparklespoon.com/smoky-grilled-bacon-jalape-n-o-poppers-easy-20-minute-appetizer/