Right in time for Super Bowl LII
These grilled bacon wrapped, cheese stuffed Jalapeno Poppers are a definitive crowd pleaser. Quick and easy to do, we recommend them as appetizer for the Big Game or your next Tailgate.
- FOGO Premium Lump Charcoal
- 6 large jalapenos
- Cream Cheese, Two 8 oz packs
- Pepper Jelly
- Thick Cut Bacon, 12 slices
- Cheddar cheese, about 1 cup shredded
- Toothpicks, 24 total
- Black pepper
Slice off the ends of the jalapeños and then slice in half.
Remove the seeds and ribs of the jalapeño with a spoon but try to maintain the shape so the mixture stays inside the jalapeños.
Mix cream cheese and a few tablespoons of pepper jelly together in a bowl. This is easier if the cream cheese is not directly out of the refrigerator and is not as firm. Or you can jump right in and use your hands or a potato masher to mix all of it together. I always make extra of this mixture because it is a great snack when spread on a cracker. You could get by with 8 oz of cream cheese for the jalapeños if you had to.
Spread cheese/pepper jelly mixture into the jalapeño, sprinkle with some black pepper, and top with cheddar cheese.
Wrap each jalapeño half with a slice of bacon and hold it together with two toothpicks.
Grill at 400 degrees with indirect heat for 7-10 minutes. You can always put them over direct heat to crisp up a little if needed. All you have to do it cook the bacon and heat up the cheese, as everything else is ready to eat. Try to keep a little crunch in the jalapeño and do not over cook. Enjoy hot with some ranch dressing as a dipping sauce.