Jalapeño Poppers
Cream cheese, bacon, grill. I've been making poppers for cookouts since before they were trendy, back when you could mention "jalapeño poppers" and people would think you meant the frozen kind from th
Ingredients
- 12 large jalapeño peppers
- 8 oz cream cheese (softened)
- 1/2 cup sharp cheddar (shredded)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- salt and pepper
- 12 slices thin-cut bacon
- toothpicks
Method
Step 1: Prep the peppers
- Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. The membranes hold most of the heat — remove all of them for mild poppers, leave some for spicier ones. Wear gloves. I cannot stress this enough. Seriously.Wear gloves. Seriously. Jalapeño oil on your hands, then touching your eyes 30 minutes later, is an experience you only need once.
Step 2: Fill
- Mix the cream cheese, cheddar, smoked paprika, garlic powder, salt, and pepper until well combined. Spoon the filling into each jalapeño half, mounding it slightly. Don't overfill — the cheese expands when heated and will overflow.
Step 3: Wrap and secure
- Wrap each stuffed half with a slice of bacon (thin-cut works best — thick bacon doesn't cook through before the cheese overflows). Secure with a toothpick. Soak toothpicks in water for 10 minutes first to prevent them from burning on the grill.
Step 4: Cook
- Grill method: Medium indirect heat (about 350°F) for 25-30 minutes until the bacon is crispy. Finish over direct heat for 2-3 minutes if the bacon needs more crispiness.
- Smoker method: 225°F for 1 hour, then increase to 325°F for 20-30 minutes until the bacon crisps. The smoke adds an incredible layer of flavor that grilling can't match.
- Oven backup: 400°F on a wire rack over a baking sheet for 25-30 minutes. Broil for 2-3 minutes at the end for crispy bacon.