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Jalapeño Poppers

Burgers, steaks, and ribs are typical backyard cookout go-tos, but what do you do when you need an over-the-fire appetizer? We’ve made this savory recipe to start your night around the flames with a kick. 

This jalapeño popper recipe is easy to assemble and the ideal dish to prep beforehand and toss on the Outpost® grill as guests start rolling in. Enjoy your time grilling and entertaining all while gathered around the fire. 

While this recipe is exceptional for spicy food fanatics, for those who don't love spicy food, this recipe could still be for you. Make sure to remove all the seeds which are the main source of the spice, and if you cook your peppers until they’re soft, you should be good to go. The longer you cook the jalapeños, the more the capsaicin breaks down (the chemical that adds the spice). Consider this your shot at braving the pepper and experiencing this flavorful appetizer that’ll feature as the highlight of your live-fire cookouts.

Live-Fire Cooking Pro Tip: Assemble the Poppers ahead of time and begin grilling when the guests arrive for an appetizer that’s hot and ready to serve without the prep time.

What You'll Need 

8 Jalapeño Peppers 

8 oz. Cream Cheese 

½ Cup Shredded Cheese - Fine Cheddar 

1 Small Lime 

½ tsp. Garlic Powder

½ tsp. Chili Lime Seasoning (optional)

16 Slices of Bacon 

 

Preparation

Cut off the stem of the pepper, slice in half vertically, and remove all the seeds. 

Whip the cream cheese with a hand mixer and add the cheddar, lime, and seasonings.

Stuff the pepper halves with the cream cheese mixture, it’s easiest to do this with a knife or the backside of a spoon - you could also try piping the mixture into the peppers for a mess-free assembly. 

Use a full strip of bacon to wrap the jalapeños completely. We found that it’s easiest to anchor the bacon at the tip of the pepper and continue wrapping from there. The key here is to fully wrap the pepper so none of the cream cheese mixture escapes when it begins to melt.

Secure the bacon by adding a toothpick on each end of the pepper making sure to do it in a way that won’t get the toothpicks stuck in the grill grate. 

Place the peppers on the Outpost™ adjustable grill over medium/low heat, about 8-10 inches above the flame tips. A SLOW COOK is essential to a perfected jalapeño popper. The goal is to have the bacon fully cooked while allowing time for the peppers to soften and lose some spice. 

Once your bacon is fully cooked and the peppers are soft, remove from the grill. 

Serve immediately and enjoy! Cook this delectable dish at your next backyard cookout for a starter that’ll have your guests coming back for more. Happy grilling!