Grilled Stuffed Jalapenos Recipe

4.59 from 24 votes

Kick off your meal with a bang! These Grilled Stuffed Jalapenos, filled with a decadent cheese and bacon mix, are a showstopper, garnished with fresh tomato, onion, and cilantro.

Prep Time30

Cook Time10

Total Time40

Course: Appetizers

Cuisine: North American

Diet: Gluten Free

Servings: servings (2 jalapeño halves per serving)

Calories: 58kcal

Author: Linda

Equipment

Ingredients

16 jalapeno peppers halved lengthwise and seeded
8 ounces 1/3 less fat cream cheese softened
4 center-cut bacon slices
1/2 cup sharp cheddar cheese shredded
1/4 cup minced green onions
1 small garlic clove minced
1/4 teaspoon kosher salt
1 teaspoon fresh lime juice
Cooking spray
2 tablespoons chopped seeded tomato
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro

Instructions

Cut the jalapeno peppers in half and remove the seeds and membranes.
Seed and chop the tomato into garnish-sized pieces.
Chop the red onion and cilantro into small pieces for garnish.
Cook bacon in a pan or skillet over medium heat until crispy, but not burnt. Remove the bacon from the pan and let it cool on paper towels.
When the bacon has cooled, chop the bacon into tiny pieces.
In a bowl, combine the cream cheese, cheddar cheese, bacon, green onions, garlic, salt, and lime juice. Stir it well so that it is evenly combined.
Preheat your grill or grill pan to medium-high heat.
Use a butter knife or small spatula to evenly fill the jalapeno pepper halves with the cheese mixture. Press the mixture down into the jalapeno so it is nice and tight. Don’t overfill the jalapeno halves; at most, you want the cheese mixture to be even with the sides of the jalapeno.
Place the jalapeno peppers with the cheese sides up on the grill rack or grill pan coated with cooking spray.
Cover and grill the jalapeno peppers for 8 minutes or until the bottoms of the peppers are blistered and the cheese mixture is lightly browned.
Remove the jalapeno peppers from the grill or grill pan and place them on a serving platter.
Garnish the jalapeno peppers with red onion, tomato, and cilantro.

Notes

If you are making these grilled stuffed jalapeño poppers for a party, you can stuff the peppers, cover them, and chill them in the refrigerator, then grill them just before your guests arrive or grill them at the start of the party.

You can halve the recipe if you aren't making them for a large party.

These are so good that you might find your family and friends eating four jalapeño halves each and need to adjust the number you make accordingly!

Store any leftover Grilled Stuffed Jalapenos in an airtight container in the refrigerator, where they will keep for up to 3 days. While you can freeze them, the texture of the cream cheese may change slightly upon thawing.

To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. Also, if you have any of the cream cheese mixture left over, or if you just want to make a batch of it, it makes a great savory schmear for bagels.

Nutrition