delicious cream cheese-stuffed jalapenos that have been grilled. Simple to prepare on the barbecue!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) package cream cheese
- 6 fresh jalapeno peppers, halved lengthwise and seeded
- 12 slices bacon
- 12 toothpicks, soaked in water (Optional)
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed.
- Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 17 g |
| Sodium | 577 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Been making them for years . Make sure to use thin sliced bacon. You can cut the bacon in half and still have enough to cover pepper. For extra heat, I add the seeds from the peppers back into the cream cheese and mix well before I stuff peppers . This is a definite must try if you haven’t already. We make 3-4 dozen at a time. A big hit with everyone.
Way better than you’d ever expect. Taste packed!!!
Added cracked black pepper, garlic powder, oregano, Monterrey jack and cheddar to cream cheese filling. Turned out amazing.
Really good, Easy recipe! Family loved it.
Tasted great! Changes I made were: I soaked the jalapeño halves in water for less than 5 minutes (it took too much heat out though) and added a half a package of ranch seasoning (I couldn’t really tell that I added it though.)
Delicious and so easy to make!
Recipe was great. Bacon didn’t look the same as if you cooked it on a griddle or just pan baked, but still delicious
Great food choice. Better than any restaurant style.
Always use fresh jalapenos. Tweak- No precise measurements. I eyeball a lot. Sprinkle some garlic powder in cream cheese, to your liking. We also add a bit of shredded sharp and shredded mild cheese to cream cheese. The husband grills them on direct heat until bacon gets crispy. Then, he moves them to indirect heat, closes lid and lets them cook for approx 10 mins. This softens the jalapeno. We like heat so we leave a bit of membrane on the jalapenos and add some of the seeds to cream cheese mixture. Crispy, spicy, cheesy, and DELICIOUS.
We make these several times a year for friends and family. We make a few changes to the recipe. Let the cream cheese soften
I clean them and then soak them in sprite or seven up for a few hours it takes out the heat i rinse and dry off and then I stuff them w cream cheese and cheddar or Monterey Jack cheese gen wrap in bacon
Been making these for ages. Sometimes I like to change it up and add a little taco seasoning to the cream cheese before spreading it into the peppers.
No changes at all; delicious
my family loves these. sometimes I substitute smashed avocado and cut the amount of cream cheese in half to lighten up the recipe.
I would definatly make this again.
I added 1 cup of shredded cheddar to the cream cheese + a tsp of cumin and it was a hit.
This was heaven in my mouth! I soaked my jalapeños in cold water for a couple hours. I used cream cheese and grated cheddar. I didn’t pre cook my bacon and baked it until the bacon was slightly crisp but not crunchy. The leftovers (not many) were delicious even a couple days later warmed in the microwave.
This was heaven in my mouth! I soaked my jalapeños in cold water for a couple hours. I used cream cheese and grated cheddar. I didn’t pre cook my bacon and baked it until the bacon was slightly crisp but not crunchy. The leftovers (not many) were delicious even a couple days later warmed in the microwave.
family favorite!! add some chedder with the cream cheese for even more flavor
Easy and delicious! Family favorite
We make these as written and they are great! But, I usually make various flavors to meet all my guests tastes. One flavor is add a handful of shredded cheese, cooked and crumbled breakfast sausage (ground HOT Jimmy Dean), little ranch powder mix, and some Parmesan cheese. We also do Parmesan and roasted garlic flavor wrapped in maple bacon. I cook mine on the porcelain broiler pan (usually comes with oven) at 350’ for an hour. It’s the cooking that weakens the heat of the pepper. I have done them on the grill, but watch for flare ups. I also use one piece of bacon per pepper, seems to stay on better and does not need a toothpick to hold in place.