Grilled Jalepeno Poppers Recipes

GRILLED JALAPEñO POPPERS

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

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.

GRILLED JALAPENO POPPERS RECIPE

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.

BBQ BACON JALAPEñO POPPERS

Steps:

• Prepare the oven and baking sheet: Preheat oven to 375°F. Line a baking sheet with aluminum foil. Lay a few layers of paper towels on top of a cooling rack and place them near the oven.
• Serve the poppers right away: Using tongs and a spatula in tandem to scoop up the poppers, remove from the grill and transfer to a platter. Serve immediately alongside sour cream, if desired. Discard the stems as you eat.

GRILLED JALAPENO POPPERS

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.

GRILLED JALEPENO POPPERS

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
• Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.

GRILLED JALAPENO POPPERS

Steps:

• Wash Jalapeno's.
• Cut tops off, de-seed, and slice in half long ways.
• Wrap a 1/2 slice of bacon around 1/2 of a jalapeno, use a damp toothpick to secure bacon to jalapeno.
• Grill for 25-30 minutes or until bacon is cooked.
• Allow jalapeno's to cool for 5 minutes.
• Squirt cheese in the cavity between bacon and jalapeno.
• Remove toothpicks and serve.

GRILLED JALAPENO MOZZARELLA POPPERS

Steps:

• Preheat grill to medium-high and grease grates well. Combine olive oil with garlic, lime zest, salt and pepper; brush over cut sides of jalapenos. Stuff one piece of Mozzarellissima into half of the jalapenos and top with cilantro; cap each with an empty jalapeno half. Wrap each pair with a piece of bacon and secure with a toothpick.
• Place on grill and cook covered, turning occasionally, for 5 to 7 minutes or until bacon is lightly crisped.
• Reduce heat to medium-low and continue to cook covered for 5 minutes, or until the cheese starts to melt and the jalapeno is tender. Transfer to a paper towel-lined plate to remove excess grease, then serve.
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GRILLED JALAPENO POPPERS

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.