I’ve been trying to post this recipe for weeks because these little poppers are a great addition to any picnic or fun summer meal. They make great appetizers or a side to a good grilled steak or piece of chicken. While occasionally one will seem super spicy and make you locate your drink in a hurry, generally they’re simply cheesy, flavorful bites. That you can carry them in your hand, can eat them without acquiring sticky fingers, and can be eaten in only two bites – if not one – makes them the perfect party food.
I’ve been trying – but although I’ve made them several times, I can’t seem to get a good picture of them.
They always get eaten too fast.
Last time there was a single popper left on the plate after dinner. So that’s the lonely popper I’m showing you. Next time I make them I’ll take a picture of them on the grill grates themselves since nobody can eat them there.
Until then, please use a bit of imagination when you see these, please. Think hot, gooey cheese inside a slightly-spicy pepper boat, with crisp skin and juicy flesh … Maybe I should just go make another batch.
Grilled Jalapeno Poppers
- 1 lb jalapeno peppers, sliced lengthwise and seeded, membranes removed (wear gloves!)
- 8 oz. of cream cheese, softened
- 8 oz. of shredded cheese – cheddar or a Monterey Jack/cheddar blend
- bacon crumbles (optional)
- Mix together the cream cheese and shredded cheese. A hand mixer makes quick work of this process.
- Fill each pepper half with the cheesy mixture. I use a butter knife to spread it inside and level the top.
- Press bacon crumbles to the top of the cheese, if using.
- Place pepper halves onto a hot grill. Grill until the bottoms of the peppers begin to blister, usually about 20 minutes with the grill at 350 degrees. (This also works in the oven at the same time and temps.