Grilled Bacon Wrapped Jalapeno Poppers are the perfect snack or game day appetizer!  Fresh jalapenos are stuffed with a mixture of cheeses and seasoning and wrapped in smoky bacon and cooked on the barbecue until tender.

The cheese becomes perfectly melty, the peppers tender and the bacon crisp and smoky for the most amazing bite.

Grilled Bacon Jalapeno Poppers on a plate with dip

I absolutely adore stuffed jalapeno poppers in any way, shape, or form and  I especially love this version using fresh jalapenos and bacon and it just so happens that skipping the breading makes these into a low carb/keto jalapeno popper!

How to Make Bacon Wrapped Jalapeno Poppers

When cutting several jalapenos, please please please wear gloves. The oils in the peppers can really affect (and burn) your skin if you’re cutting several peppers.

  1.  Prep Peppers: Cut jalapenos in half and rmeove the seeds/membranes.
  2. Mix filling:  Use a hand mixer to combine cream cheese, cheddar and seasonings.
  3. Fill Peppers: Spoon the mixture in and wrap in bacon.

Control the spice level: To reduce the heat from jalapenos (and other spicy peppers), be sure to remove all of the seeds and membranes as that’s where the capsaicin is contained (which is what makes them spicy).  You can use any peppers in this recipe including sweet baby red & yellow peppers if you don’t like spice or would like to have another option for those that don’t eat spicy foods.

Bacon Wrapped Jalapeno Popper ingredients

How to Cook Bacon Wrapped Poppers

Grilled Jalapeno Poppers: Cook these on the grill in the summer, and while you can cook them directly on the grill, a grill mat helps reduce flare ups! I slightly pre-cook the bacon, this also helps reduce flare ups and it always results in a crisper bacon without overcooking the peppers. To grill cream cheese poppers from frozen, we turn the grill down and cook them low and slow to ensure the middle heats & melts.

Oven Baked Bacon Wrapped Poppers: In the winter, we bake this stuffed jalapeno poppers recipe in the oven.  Preheat to 425 degrees, place on a parchment lined pan and bake about 18-23 minutes or until bacon is crisp and cheese is melted. Broil 1 minute at the end if needed. So easy!

Bacon Wrapped Jalapeno Poppers ready to cook

To Make Ahead/Freeze

Jalapeno Poppers are the perfect snack to have on hand for unexpected guests.  I often make a couple of large trays and freeze them (before cooking).  Once frozen I move them to a sealed container (or freezer bag) and store them for a few months.

When guests pop by, pour a pitcher of mojitos, heat up the grill and throw these on right from frozen.

Bring on the Heat

Here are some of my other favorite recipes with a spicy kick of jalapenos:

Grilled Bacon Jalapeno Poppers on a plate with dip
4.95 from 36 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bacon Wrapped Jalapeno Poppers (Grilled)

Delicious jalapenos stuffed with a gooey cheesy filling and wrapped in bacon! These are grilled until the bacon crisps and the cheese melts .. and are out of this world!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 jalapeno poppers

Ingredients  

  • 6 whole jalapeno peppers
  • 6 ounces cream cheese the block, not the spreadable
  • 1 green onion finely minced
  • ½ teaspoon garlic powder
  • 1 ½ ounces sharp cheddar cheese shredded
  • 12 slices bacon

Instructions 

  • Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes.
  • In a small bowl combine cream cheese, green onion, garlic powder and cheddar cheese. Stuff into the jalapeno halves.
  • Wrap each jalapeno completely with bacon ensuring the cheese is covered. Secure with toothpicks.

To Grill

  • Place jalapenos on grill cut side down and grill just until bacon begins to crisp (about 6 minutes). Gently loosen bacon from the grill and flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.

To Bake

  • Preheat to 425°F, place on a parchment lined pan and bake about 18-23 minutes or until bacon is crisp and cheese is melted.

Video

4.95 from 36 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1popper | Calories: 155 | Carbohydrates: 1g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Grilled Jalapeno Poppers with a title

Jalapeno Popper Crescent Cups

Jalapeño Cheddar Burgers (Turkey or Beef)

Mini Jalapeno Popper Egg Rolls

Jalapeno Popper Dip

Grilled Jalapeno Poppers with dip with a title
Grilled Jalapeno Poppers with a title

Categories:

,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

  1. Our go to recipe for poppers! So good, I borrowed the stuffing recipe for the cheesy filling in our bacon jalapeno popper fatty on the smoker, so good!

    1. I start the cooking face down as the cheese is still cold. Once the pepper is flipped over the cheese starts to melt. You may have a few drips but for the most part it stays in place.

  2. Awesome recipe I used shallots instead of green onions and used a grill mat when cooking on the grill. Thanks for the great recipe.5 stars

  3. I made these for Super Bowl. I cooked in oven, and broiled at the end to crisp the bacon. They were awesom!. Got compliments from everyone at the party that tried them. Thank you for the recipe!5 stars

  4. I did a test run following the oven method and loved this recipe. My party is Sunday and I will be freezing trays until I cook these. Again using the oven method, should I thaw these first before baking?5 stars

    1. They can be cooked right from frozen but will likely need some extra time. I would suggest 25 minutes or so.

  5. I feel like I am missing the part about pre-cooking the bacon? I know you said it, but I don’t see the directions. How long do you precook it? Also, where can I find these grill mats you speak of? Thank you! Can’t wait to try!

    1. To precook the bacon, I place it in a frying pan and cook until it’s soft, about half done. You can see it in the photo with the ingredients.

      As for the grill mat, you can get them here on Amazon. They’re so great and you can use them over and over again!

  6. Amazing! Like the other viewer said fU*****AMAZING! These rock and I wouldn’t make any changes. Make sure to pre cook the bacon for like 10 mins and then wrap the jalapeños and cook for 30 mins wrapped in the bacon.!! So good and so worth the time! #football food5 stars

  7. We were in Texas visiting our son. They sell these in grocery store in meat department. Threw them on the grill for appetizer. I made them my main course. LOL. Just can’t eat one
    I’m going to try make them from scratch now. Thanks

      1. I live in Texas and see them for sale all the time, but yeah can also agree that they are WAY better made at home from scratch. For some reason it just taste different even though the ingredients are pretty simple. I added paprika to the cream cheese mix too just for kicks. :)4 stars

      2. That would be a great addition Sasha! And I totally agree, there is just something about homemade food that tastes a little better!

    1. These are yummy and very similar to what my husband makes but he likes to add a sprinkle of brown sugar on top of the bacon before baking. A family favorite for sure!

    1. Great question Laurie! We haven’t tried making these in the air fryer yet but if you do please let us know how they turn out.

    2. They work great in an air fryer. I usually cook at 400 degrees F for 7-10 minutes. Perfect for smaller quantities in a hurry (my air fryer is small).

    3. I made these for the first time using fresh from my garden banana peppers in my air fryer. I missed the pre cooked bacon part but they came out delicious. I had the temp all the way up, so I believe 400. The only issue I came across was when I flipped them the filling was oozing out. They were so good and I will definitely make again.5 stars

      1. If you are using the air fryer, dont flip them. When I make them I place them cut side up and cook between 8 to 10 min at 400.
        The cheese stays inside

  8. I am making these as we speak! I think they will be delicious. I added in a tiny bit of ranch seasoning as well. Question, how long to pre-cook the bacon? I like it crispy. But as it cooks, it ripples up and I think would be harder to wrap around?

    1. Pre-cooking the bacon it totally optional Gera, but definitely helps you get crispy bacon! I would just pre-cook it for a few minutes per side so it is still pliable and easy to wrap around your jalapenos.

  9. If I want to make a bunch of these and freeze do I precook the bacon, wrap and then freeze?

    1. For the nutritional information, it is based on one jalapeno popper. I know that I can’t just have one though!

  10. This recipe is a winner!! My husband LOVED them. My only issue is I lost so much of the cheese filling during baking, regardless they were amazing! Thank you so much for sharing.5 stars

      1. They sure can! I’d cook them at 375°F for about 12-14 minutes or until bacon is crisp.

  11. My husband who was terrified of jalapenos loved these! Of course I had to “convince” him to try them. He has NEVER willingly eaten on until tonight and said “You will making these again!” Thanks.