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Per serving
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- 1
Mix the filling
In a bowl, stir together the softened cream cheese, shredded Monterey Jack, garlic powder, cumin, chili powder, salt, and smoked paprika until smooth and combined.
- 2
Prep the jalapeños
Throw on some gloves so the pepper oils don't get you. Cut a lengthwise slit down each jalapeño, leaving the stem intact, and scrape out the seeds and membranes. Stuff each pepper with about 1 tablespoon of the cheese mixture.
- 3
Wrap in bacon
Wrap each stuffed pepper with a single slice of bacon and pin it in place with a toothpick so it holds while it cooks.
- 4
Fire up the grill
Preheat the grill to high and lightly oil the grates. Lay the poppers right on the grate and grill, turning them often, until the bacon is cooked through and crispy, about 10 minutes. Pull them off and serve warm.
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Grilled Bacon-Wrapped Jalapeño Poppers
Created by: BackyardGrillCo
Ingredients
- 4 oz cream cheese
- 1/2 cup Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 10 jalapeño peppers
- 10 bacon
Instructions
- Mix the fillingIn a bowl, stir together the softened cream cheese, shredded Monterey Jack, garlic powder, cumin, chili powder, salt, and smoked paprika until smooth and combined.
- Prep the jalapeñosThrow on some gloves so the pepper oils don't get you. Cut a lengthwise slit down each jalapeño, leaving the stem intact, and scrape out the seeds and membranes. Stuff each pepper with about 1 tablespoon of the cheese mixture.
- Wrap in baconWrap each stuffed pepper with a single slice of bacon and pin it in place with a toothpick so it holds while it cooks.
- Fire up the grillPreheat the grill to high and lightly oil the grates. Lay the poppers right on the grate and grill, turning them often, until the bacon is cooked through and crispy, about 10 minutes. Pull them off and serve warm.