How to Grill Jalapeno Poppers

When I first heard about this I knew that we had to try to grill jalapeno poppers, so the other day we did. Right off the bat, this is a time-consuming preparation process. I have seen a lot of recipes for this on the internet and used a piece of this one and that one to come up with our own version (I try to leave the actual recipes to the professionals). Everyone who likes hot food loved them, our general consensus was that they are every bit as good (if not better) then the restaurant deep-fried versions. We may just have to do a video for this one.

You will need a jalapeno rack for this one.

Before you can grill jalapeno poppers you need to prep the peppers: rinse them, cut off the top and core them. The coring is hard part, to accomplish this you can use a jalapeno corer, knife or the thin handle of another kitchen utensil.

how to grill jalapeno poppers

Stuff them with your chosen cheese(s), (we used cream cheese and sharp cedar) and added some bacon bits. Then take half a piece of bacon and wrap it around the jalapeno, it will be a spiral wrapped from the bottom up.

Then skewer the bacon with a toothpick at the top all the way through the pepper.

Slide the peppers into your jalapeno stand (I have seen a variation of this being skewered and laying down on the grates).

Grill over medium hot indirect heat, using a drip pan to catch the bacon grease. When the bacon is fully cooked they are done, about 20 to 35 minutes.

I like to finish them off over direct heat for a couple of minutes to crisp up the bacon.

A couple of tips for when you Grill Jalapeno Poppers:

grilled jalapeno poppers on the grill

1) You will need a jalapeno rack

2) Buy peppers that are smaller than the racks holes (if using bacon also account for the thickness of the bacon see tip 3)

3) Wrap them in bacon, it is almost a waste if you don’t

4) Be sure to use at least some cream cheese, it nicely off-sets the heat of the pepper

5) Use indirect heat, and check up on them, we had one jump out of the rack at one point.

About the author: Mike is the owner of, a Certified Food Safety Professional and KCBS member.

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