Grilled jalapeño poppers for 12: 24 jalapeño halves stuffed with cream cheese and sharp cheddar, wrapped in bacon and grilled over indirect heat until the bacon is crisp. Stuff and wrap them at home the night before, then grill them at the lot in about 30 minutes, no fryer needed.
Feeds: 12 (24 poppers) · Hands-on: about 30 min · Total: about 1 hour 15 min
Home gear: a sheet pan, a small spoon and disposable gloves for the peppers
Pack for the lot
- Poppers, covered, in the cooler
- Foil pan or a jalapeño popper rack
- Charcoal and a chimney starter, or a full gas tank
- Long tongs
- Serving tray and napkins
- Trash bag for the toothpicks
Lot notes
- The AT&T Stadium rule: the AT&T Stadium guide says charcoal and gas are fine but fryers, open fires and amplified sound aren't. Coals go in the coal containers, never on the grass, pavement or under a car. That's why these grill instead of fry.
- Your space: tailgating there happens on the grass behind your car, up to 9 x 12 feet. A tabletop grill fits that footprint better than a big kettle.
- Bacon safety: wrap with raw bacon and cook it all the way on the grill. Don't part-cook the bacon at home to save time. USDA advises against partly cooking meat and finishing it later.
- Cold, then hot: the stuffed poppers stay in the cooler at 40°F or below until they hit the grill. Once cooked, eat them within 2 hours, or 1 hour when it's over 90°F.
- Cleanup: let the coals burn out in the grill, then dump them in the lot's coal containers. Collect the toothpicks before they end up in the grass.
Can you make jalapeño poppers ahead for a tailgate?
Yes. Stuff and wrap them up to 24 hours ahead, keep them covered in the fridge, then carry them in the cooler. They go straight from the cooler to the grill.
How do you keep jalapeño poppers cold at a tailgate?
Pack them in a sealed container in a cooler with plenty of ice, at 40°F or below, and keep the cooler in the shade. Grill them within a few hours of arriving.
How do you get the bacon crisp on grilled jalapeño poppers?
Use regular-cut bacon, cook the poppers over indirect heat with the lid closed until the bacon is fully cooked, then finish them over direct heat for 1 to 2 minutes. Thick-cut bacon stays chewy before the pepper is done.
How much do you need for 20 people?
Plan on 2 poppers each, so 40 poppers: 20 jalapeños, 2 blocks (16 oz) of cream cheese, 1⅔ cups of cheddar, 20 slices of bacon and the seasonings times 1⅔. Grill them in 2 rounds if they don't all fit on the cool side.
Can you grill at AT&T Stadium?
Yes. The AT&T Stadium guide says charcoal and gas are fine but fryers, open fires and amplified sound aren't, so these poppers work on either grill.