Jalapeno Poppers Grilled With Bacon

These jalapeno poppers grilled with bacon combine smoky, spicy, and creamy flavors. With rich cheese and zesty lime, they’re a crowd-pleaser!

Every Christmas Eve, my family skips the big dinner for a spread of heavy apps, and Mama’s jalapeno poppers are always on the table. She stuffs them with creamy cheese and cheddar, tops them with crispy breadcrumbs, and bakes them until golden and bubbly. They’re so good that we devour them every year!

It’s funny that my spice-averse self was introduced to these by my sweet mama, but I’m not complaining. David and I love these things!

A few years ago, during a “Staycation,” we grilled bacon-wrapped jalapeno poppers for the first time. They were so tasty that waiting for them to cool down was torture.

I’ve since perfected this jalapeno popper recipe, which uses extra-sharp cheddar, cream cheese, lime zest, cumin, onion, garlic powder, and a splash of lime juice as the filling. Each bite is an explosion of flavor—these poppers are a must-try for any grill lover!

Recipe Ingredients and Substitutions

These poppers combine smoky, spicy, and creamy flavors into one irresistible bacon-wrapped treat. Let’s review the ingredients! (The recipe card at the end of this post lists the complete ingredient list with measurements.)

Jalapeno Peppers: Opt for large jalapenos for the perfect balance of heat and flavor. Grilling makes them smoky and tender, ideal for stuffing.

Cream Cheese: adds a rich, creamy texture that balances the jalapeno heat.

Extra-Sharp Cheddar Cheese: This cheese offers a bold, tangy flavor that complements the creamy base and livens up

Garlic Powder: provides a savory kick that enhances the cheese and jalapeno flavors. It is less intense than raw garlic, but you can use raw garlic if you like.

Onion Powder: adds a sweet, savory note without overpowering the mix. You can add raw onion, but I would grate it so it isn’t so toothy.

Ground Cumin: Adds warmth and a hint of smokiness, enriching the flavor.

Cayenne Pepper: adds a touch of extra heat for those who like a bit more spice.

Lime Juice and Zest: gives a bright, citrusy note that cuts through the richness with acidity.

Bacon (6 slices of bacon): Wraps around the poppers for a crispy, smoky contrast that ties everything together.

How To Make Grilled Bacon Wrapped Jalapeno Poppers

Follow this simple recipe for a smoky, mouthwatering bite that will keep everyone coming back for more! We’ve summarized the recipe for you here, but the recipe card at the end of this post provides detailed instructions with times and temperatures.

Preheat:

Preheat your charcoal grill for indirect high heat using a two-zone setup. This setup is important because the grease from the bacon can cause flare ups. You can move the jalapenos away from the fire.

Prep Peppers:

• Wash jalapenos, cut off stems, and slice in half.
• Remove seeds and membranes, keeping halves together.

Make Filling:

• Mix cream cheese, cheddar, garlic powder, onion powder, cumin, cayenne, lime zest, and lime juice in a mixing bowl.

Stuff & Wrap:

• Fill jalapeno halves with cheese mixture.
• Press halves together and wrap with bacon; secure with a toothpick if needed.

Grill:

Arrange bacon-wrapped poppers on a grilling pan or directly on the grate. Cook over indirect heat for 15-20 minutes; use grilling tongs to turn until crispy bacon is present. After the cheese is warmed through and the peppers are tender, you can move the jalapenos over the flame to make them extra crispy.

Tips for Making Stuffed Jalapenos

• Choose the Right Peppers: Look for firm, medium-sized jalapenos. Select straighter shapes rather than curved ones to make stuffing easier.
• Always wear gloves when handling hot peppers to protect your hands from capsaicin burns.
• Lay the halves aside but paired together. This makes it easier to pair them back up after stuffing.
• I recommend thin-cut bacon over thick-cut bacon. Thin bacon wraps better.
• Omit cayenne pepper if you don’t like spicy food.
• Don’t worry if some cheese spills out during cooking—it’s perfectly fine! We use a metal grilling pan for these, which makes grilling easier and helps catch any cheese that might ooze out.
• Caution: The filling is hot! Cool at least 5 to 10 minutes before serving.  

Storage and Reheating

Leftover jalapeno poppers can be stored in an airtight container in the fridge for up to three days. To reheat, either pop them into a 350-degree F oven for 10 to 15 minutes or microwave them on high for 30 seconds. The bacon will not be crispy when reheated in the microwave.

Do not bother freezing them. The cream cheese will become weird and separated. Yuck!

Fall is here, and it’s time to fire up the grill for these cheesy, bacon-wrapped goodies. They are great for tailgating or as an appetizer for your fall entertaining needs.

I hope you will enjoy the improved version of the grilled bacon-wrapped jalapeño poppers this beautiful fall season. They are perfect for watching football games on TV and for gatherings of friends and family.

Let’s fire up the grill and make some memories!