Grilled Jalapeno Poppers Recipe

Jalapenos: Fresh green peppers that bring a spicy heat to the dish.

Cream cheese: Softened to make it easy to mix and stuff into the jalapenos.

Shredded cheddar cheese: Adds a sharp, tangy flavor to the creamy filling.

Bacon: Slices that are cut in half to wrap around the stuffed jalapenos, providing a crispy and savory finish.

When preparing jalapenos for this recipe, use a small spoon or a melon baller to easily remove the seeds and membranes. This not only makes the jalapenos less spicy but also creates more space for the cheese mixture. Additionally, for an extra layer of flavor, you can par-cook the bacon slightly before wrapping it around the stuffed jalapenos. This ensures that the bacon becomes perfectly crispy without overcooking the jalapenos.

• jalapenos - Substitute with poblano peppers: Poblano peppers are milder in heat compared to jalapenos, making them a good alternative for those who prefer less spice.

• jalapenos - Substitute with mini bell peppers: Mini bell peppers offer a sweet flavor and no heat, suitable for those who want a milder option.

• cream cheese - Substitute with goat cheese: Goat cheese provides a tangy flavor and creamy texture, adding a different but delightful taste to the poppers.

• cream cheese - Substitute with ricotta cheese: Ricotta cheese is lighter and less dense than cream cheese, offering a different texture while still being creamy.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor, making it a good alternative to cheddar.

• cheddar cheese - Substitute with pepper jack cheese: Pepper jack cheese adds a bit of spice and creaminess, enhancing the flavor profile of the poppers.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat, suitable for those looking for a healthier alternative.

• bacon - Substitute with prosciutto: Prosciutto offers a salty and savory flavor, providing a gourmet twist to the poppers.

• Allow the jalapeno poppers to cool completely after grilling. This helps to prevent condensation, which can make them soggy.
• Place the cooled poppers on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.
• Freeze the poppers on the baking sheet for about 1-2 hours, or until they are solid. This initial freezing step is known as flash freezing and helps maintain their shape.
• Once frozen, transfer the jalapeno poppers to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen poppers on a baking sheet lined with parchment paper.
• Bake the poppers for 20-25 minutes, or until the bacon is crispy and the jalapenos are heated through. There's no need to thaw them before baking.
• For storing leftovers in the refrigerator, place the cooled poppers in an airtight container. They can be stored in the fridge for up to 3 days.
• To reheat refrigerated poppers, preheat your oven to 350°F (175°C). Place the poppers on a baking sheet and bake for about 10-15 minutes, or until heated through and the bacon is crispy again.
• Avoid microwaving the poppers as it can make the bacon rubbery and the jalapenos soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled jalapeno poppers on a baking sheet lined with parchment paper.
  3. Bake for about 10-15 minutes, or until the bacon is crispy again and the cheese is bubbly.
  4. Let them cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the jalapeno poppers in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. Allow them to cool for a minute or two before enjoying.

• Microwave Method:

  1. Place the leftover poppers on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on high for 30-second intervals until heated through, usually about 1-2 minutes.
  4. Be cautious as the cheese can get very hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the jalapeno poppers in the skillet, cut side up.
  3. Cover the skillet with a lid to help retain heat and moisture.
  4. Cook for about 5-7 minutes, or until the bacon is crispy and the cheese is melted.
  5. Let them cool slightly before serving.

• Grill: Used to cook the jalapeno poppers, providing a smoky flavor and crispy bacon exterior.

• Mixing bowl: Used to combine the cream cheese and shredded cheddar cheese into a smooth mixture.

• Knife: Essential for halving and seeding the jalapenos.

• Spoon: Helps in stuffing the jalapeno halves with the cheese mixture.

• Toothpicks: Used to secure the bacon around the stuffed jalapenos to ensure they stay intact while grilling.

• Tongs: Useful for turning the jalapeno poppers on the grill to ensure even cooking.

• Cutting board: Provides a safe surface for halving and seeding the jalapenos.

• Measuring cup: Ensures accurate measurement of the shredded cheddar cheese.

• Plate: Used to place the jalapeno poppers before and after grilling.

Prepare the filling: Mix the cream cheese and shredded cheddar cheese ahead of time and store it in the fridge.

Pre-cut the bacon: Slice the bacon in half before starting to assemble the jalapeno poppers.

Use a piping bag: Transfer the cheese mixture into a piping bag to quickly and neatly stuff the jalapenos.

Preheat the grill: Start preheating your grill while you assemble the poppers to save time.

Secure with toothpicks: Have toothpicks ready to quickly secure the bacon around the jalapenos.