Grilled Jalapeno Poppers (2024)

These Grilled Jalapeno Poppers are an easy, creamy, delicious low-carb appetizer. Made with spicy jalapenos stuffed with a creamy filling and then wrapped in salty, savory bacon, these homemade jalapeno poppers are sure to light any appetite on fire!

We often turn to the grill for classics, like Grilled Hamburgers, Grilled BBQ Chicken, or Grilled Shrimp. But what about throwing Jalapeno Poppers on the grill?

Let me tell you, the slightly smokey flavor that the grill imparts to this appetizer turns this grilled version of jalapeno poppers into the BEST version!

Ingredients for Jalapeno Poppers

• Jalapenos: You want to select relatively large jalapenos so that they are easy to stuff with the cream cheese filling.
• Cream Cheese:Use low-fat or full-fat cream cheese, but do NOT use fat-free cream cheese as it may separate when cooking, plus the flavor is not as good! Also, be sure the cream cheese is at room temperature before preparing the filling for the jalapeno poppers.
• Seasonings: I love to add garlic, smoked paprika, and onion powder to the cream cheese for added flavor. The garlic and onion powder add a savoriness to the poppers and the smoked paprika adds a layer of smokey flavor. Feel free to use regular paprika if you do not have smoked paprika.

How to Make Jalapeno Poppers

Step One: Prepare Filling. The filling for these jalapeno poppers is made simply by combining cream cheese with salt and spices. Keep in mind you want to be sure your cream cheese is at room temperature before preparing the jalapeno popper filling so that it mixes easily.

Step Two. Prepare Jalapenos. To create a cavity in which to fill the jalapeno with the cream cheese filling, it is best to remove the stem, cut the peppers in half lengthwise, and then remove and discard the ribs and seeds from the inside of the jalapeno.

Step Three: Stuff the Peppers. You want to fill each half of the jalapeno with the cream cheese mixture so that the cavity is full, but not overflowing with cream cheese.

Step Three: Wrap with Bacon. Depending on the size of your jalapenos,you may only need half a slice of bacon per popper. You want to cover the jalapeno popper entirely with bacon, but it is best to not overlap the bacon much, as that prevents it from crisping up.

Step Four: Grill Jalapeno Poppers. You can opt to grill, smoke, or even bake your poppers. I love grilling or smoking the stuffed jalapenos, as it imparts a delicious smokey flavor to them.

• To grill jalapeno poppers, place prepared poppers cut side down directly onto a grill heated to medium-low heat. Grill just until bacon begins to crisp up and then flip over. Grill for an additional 15-17 minutes or until the bacon is fully cooked and the jalapenos are softened.
• To smoke the poppers, place on a 200-degree F smoker and smoke for 25-30 minutes until the jalapenos are soft. Turn the smoker up to 375 degrees F and smoke for an additional 10 minutes, or until the bacon is crispy and rendered.
• To bake, place the assembled poppers onto a broiler pan or a baking sheet lined with a metal rack. Bake at 425 degrees F for 17-22 minutes until the bacon is crispy and the jalapeno poppers are just softened.

Make-Ahead Directions

Jalapeno Poppers can be assembled up to grilling (or baking) up to 3 days before cooking. Assemble as directed, cover tightly, and refrigerate for 3 days. Bake, smoke, or grill the jalapeno poppers as desired right before serving.

Storage & Reheating Instructions

Leftover jalapeno poppers can be refrigerated for up to 3 days after baking or grilling. To reheat them, it is best to pop the jalapeno poppers under the broiler for 2-3 minutes to warm through and keep the bacon crispy.

More Favorite Appetizer Recipes

• Homemade Salsa
• Spinach Artichoke Dip
• Texas Caviar
• Irish Nachos
• Rotel Sausage Dip
• Tomato Bruschetta

If you tried these Jalapeno Poppers, I would love to know how you enjoyed them! Leave a comment and review below.