Grilled Jalapeno Poppers Recipes

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GRILLED JALAPEñO POPPERS



Grilled Jalapeño Poppers image

A delicious appetizer that is simple to prepare and easy to grill.

Provided by Zach

Categories     Appetizer

Time 55m

Number Of Ingredients 8

14 whole Jalapeño
14 strips Bacon
8 ounces Cream Cheese (brick style, not from a tub)
½ teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Paprika
½ teaspoon Garlic Powder
1 cup (128g) Cheddar Cheese

Steps:

  • Wash the jalapeños. Remove the stem and cut them into halves. Deseed the core and take away the membrane.
  • Place the cream cheese in a microwave safe bowl and heat in the microwave for 30 seconds. Combine softened cream cheese, cheddar cheese, salt, black pepper, paprika, and garlic powder into a mixing bowl. Mix the ingredients until well combined.
  • Fill the jalapeño halves with the cream cheese mixture.
  • Cut the bacon strips in half and wrap around the filled jalapeño halves and insert a toothpick to hold the bacon in place.
  • Grill the jalapeño poppers on indirect heat for 25 minutes at 375°F (190°C)

GRILLED JALAPENO POPPERS



Grilled Jalapeno Poppers image

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

Provided by Philip Dally

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 16

Number Of Ingredients 6

8 ounces cream cheese
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
1 ½ cups shredded Cheddar cheese
16 whole jalapeno peppers with stems
8 slices bacon, cut in half crosswise

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
  • 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.
  • 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.

Nutrition Facts : Calories 164 calories, Carbohydrate 1.6 g, Cholesterol 36.8 mg, Fat 15 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.6 g, Sodium 234.1 mg, Sugar 0.6 g

GRILLED JALAPENO POPPERS RECIPE



Grilled Jalapeno Poppers Recipe image

These grilled jalapeno poppers are stuffed with a mix of cheeses, crumbled bacon and seasonings, so easy to make, the perfect snack or appetizer! I love them.

Provided by Mike Hultquist

Categories     Appetizer

Number Of Ingredients 9

10 jalapeno peppers
6 slices thin-sliced bacon ((use 20 slices bacon for bacon-wrapped poppers - see recipe notes))
8 ounces cream cheese softened
8 ounces shredded white cheddar cheese
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
FOR SERVING: fresh chopped cilantro (spicy chili flakes)

Steps:

  • Slice the jalapeno peppers in half lengthwise and core out the innards.
  • Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl, but reserve some for topping.
  • Add the cream cheese, cheddar cheese and spices to the mixing bowl. Mix until well combined.
  • Fill each jalapeno slice with the spiced cheese mixture.
  • Heat a grill to medium heat and grill the jalapeno poppers for 10-15 minutes, or until the poppers are done to your liking.
  • Remove from heat, garnish with extra crumbled bacon, red pepper flakes and fresh chopped cilantro, and serve.

Nutrition Facts : Calories 116 kcal, Carbohydrate 1 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 29 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

GRILLED JALAPENO POPPERS



Grilled Jalapeno Poppers image

These are delicious as appetizers or include them on your beef or chicken kabobs. The smokiness of the bacon and the smokiness of your grill's charcoal is a wonderful combination. The cheese chills out the heat of the jalapeños leaving them just slightly hot. Dip them in Ranch dressing to chill the heat even more. Cream cheese is a perfect substitute for neufchatel cheese.

Provided by Karen From Colorado

Categories     Pork

Time 50m

Yield 24 Poppers

Number Of Ingredients 3

12 fresh jalapenos
1 (8 ounce) package neufchatel cheese or 1 (8 ounce) package cream cheese
12 slices bacon

Steps:

  • Cut peppers in half.
  • Use a spoon to remove the seeds and white membranes.
  • Fill each half with the cheese.
  • Cut the bacon slices in half so that you have 24 shorter slices.
  • Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
  • Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
  • The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.

Nutrition Facts : Calories 44.3, Fat 4, SaturatedFat 1.8, Cholesterol 9.7, Sodium 65.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 1.4

GRILLED JALAPENO POPPERS



Grilled Jalapeno Poppers image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 3

12 large jalapeno peppers
1 cup Mexican blend shredded cheese
6 thick slices bacon

Steps:

  • CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
  • Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
  • Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
  • Remove from grill and serve while hot.

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