Grilled jalapeño poppers are the bacon-wrapped bite that disappears first: cream cheese and sharp cheddar in a halved pepper, wrapped in bacon and cooked on the cool side until the bacon crisps. In Texas they're game-day food, and at AT&T Stadium, where charcoal and gas are fine but fryers aren't, they're the reason nobody misses the fryer.
At the lot: They go straight from the cooler to the cool side of the grill until the bacon crisps, then a minute over the fire. Homegating: Bake them on a rack in a hot oven and serve them right off the pan.
Home gear: a sheet pan, a small spoon and disposable gloves for the peppers
30 MIN
At home, stuffing and wrapping
45 MIN
At the lot
12
Serves
Ingredients
Peppers
- 12 large jalapeños, about 3 inches long
Filling
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar (4 oz)
- 2 green onions, thinly sliced
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp kosher salt
Wrap
- 12 slices regular-cut bacon, cut in half crosswise
- 24 toothpicks, soaked in water for 15 minutes
Steps
At home
- Put on gloves. Cut each jalapeño in half lengthwise, leaving the stem on. Scrape out the seeds and ribs with a small spoon. Leave a few ribs in if your crew likes heat.
- Stir the cream cheese, cheddar, green onions, garlic powder, smoked paprika and salt together until smooth.
- Fill each half with the cheese mixture, level with the top of the pepper. Don't mound it, or it melts out on the grill.
- Wrap each half with a half slice of raw bacon, stretching it a little so it covers the filling, and pin the end with a toothpick. Use regular-cut bacon, not thick-cut, so it cooks through and crisps in the same time the pepper softens.
- Lay the poppers on a sheet pan, cover tightly and refrigerate overnight, or up to 24 hours. Pack them in a sealed container in the cooler on game day.
At the lot
- Set the grill up for 2 zones: coals or burners on one side only. Aim for about 375°F to 400°F with the lid closed.
- Set the poppers cut side up on the cool side of the grate, or in a popper rack, with the thin end of each pepper pointing toward the heat. Close the lid.
- Grill for 25 to 30 minutes, until the peppers are soft and the bacon is browned and fully cooked, with no pink or soft fat left.
- Move them over direct heat for 1 to 2 minutes to crisp the bacon. Watch for flare-ups from the dripping fat, and pull any popper back to the cool side if the flames reach it.
- Let them rest 5 minutes before serving. The filling is molten right off the grill.
Pack for the lot
Lot notes
- 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.
- Toothpicks: collect them as you go, 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, keep the cooler in the shade, and grill them within a few hours of arriving. Once they're cooked, the holding rules are in how to keep food hot at a tailgate.
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.
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