Grilled Jalapeno Poppers

READY IN: 50mins
Recipe by Karen From Colorado

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.

Top Review by JuJuBeJen

We had these the night of the Super bowl (so behind on my reviews) and the kids went nuts for them. I now have to make them at least every couple of weeks or they are bugging me about it! Sometimes I add salsa in with the cream cheese. Other times I add in some chopped chives, and once I even added in some canned crab. They are all good!

Ingredients Nutrition

  • 12 fresh jalapenos
  • 226.79 g package neufchatel cheese or 226.79 g package cream cheese
  • 12 slice bacon


  1. Cut peppers in half.
  2. Use a spoon to remove the seeds and white membranes.
  3. Fill each half with the cheese.
  4. Cut the bacon slices in half so that you have 24 shorter slices.
  5. Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
  6. 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.
  7. The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.

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