Smoky bacon and creamy filled hot peppers go together like Peanut Butter and Jelly…or a Wendy’s Frost and Fries… Hey – It’s a Midwest thing!
If you’re looking for a good way to SPICE UP your next BBQ – you definitely should check this out!
Bacon Wrapped Jalapeno Poppers
- Cream Cheese
Set your pepper down so it lays flat on your cutting board. About halfway down the pepper, cut up toward the stem, making sure to NOT cut the stem off. We just want to cut into the side so we can clean it out and stuff it without having to worry about our stuffing falling out.
Take a smaller knife and carefully cut out the seeds and ribs. We need space for that cream cheese, son!
Grab some cream cheese and stuff these bad boys like you mean it! However – be careful to not break the pepper open. You don’t want your friends to quit liking you – right?
Take one slice of bacon and wrap your jalapeno. If you’re using a regular fatty piece of bacon, a toothpick normally isn’t necessary, as the bacon fat holds like glue. In this specific example, I used thick and meaty bacon which doesn’t hold as well – hence the toothpick.
Setup your grill for indirect heat. If you’re using a charcoal grill – setup the coals on one side of the grill. If you are using gas – turn your burners on on only one side. Let your grill heat up to a temperature of 350 degrees. I throw a smoke pack on over the coals to get some of that extra smoky flavor! If you are unfamiliar with how to do this, check out my Tips and Tricks section for a quick walkthrough! EASY!
Place your Poppers on the end of the grill opposite the hot coals/heat source. Shut your grill lid. Your grill will now act as a smoky oven of glory. Let it work its’ magic!
After about 45 minutes, your poppers will be done and the bacon will be brown and crispy!
Serve and enjoy!