Grilled Jalapeño Poppers

Grilled Jalapeno Poppers


  • Grilled Jalapeno Poppers
  • Makes 28 pieces
  • The filling can be made the day before and the peppers can be stuffed the day before and cooked right before you serve them.
  • 14 jalapeño peppers, halved lengthwise and seeded
  • 2 slices center-cut bacon - cooked crispy and crumbled
  • 8 oz. cream cheese, softened
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/4 cup minced green onions
  • 1 teaspoon fresh lime juice
  • salt and pepper to taste
  • 1 garlic clove, minced
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro for garnish if desired
  • 2 tablespoons chopped seeded tomato for garnish if desired


Place the jalapeno peppers on a tray and make the mixture.

In a mixing bowl, add all the ingredients and mix well. Taste for seasoning.

Spread the cheese mixture on each half of the pepper. Peppers can be refrigerated for a day at this point.

Preheat oven to 375 degrees or heat grill to high.

Place peppers in oven and bake for 10-15 minutes or until they are browned on top or place peppers on grill and close lid and grill for 10-15 minutes until they are browned on top.

Place on serving platter and garnish with cilantro and tomatoes if desired.

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