Grill in Summer, Bake Anytime
Summer is grilling season around our house, so instead of turning on the oven, I took these bacon-wrapped jalapeño poppers outside. I left the peppers whole, piped softened cream cheese into the centers, and wrapped each one with a slice of bacon.
During the last few minutes of cooking, I brushed them with a simple honey butter glaze. The butter loosens the honey so it is easier to brush over the bacon, while the honey gives the poppers a lightly sweet, glossy finish.
They turned out so well that I knew I had to share them. Since not everyone grills year-round, I have included both oven and grill instructions so you can enjoy these jalapeño poppers in any season.
My tip for this recipe: Wearing disposable food-safe gloves is helpful when preparing jalapeños. Avoid touching your eyes or face, and wash your hands, knife, cutting board, and utensils thoroughly after handling the peppers.
How Spicy Are Jalapeño Poppers?
The heat level of jalapeños can vary considerably from pepper to pepper. Most of the heat is concentrated in the white membranes inside the pepper, so removing those membranes along with the seeds helps make the poppers milder.
For less heat, choose larger jalapeños and remove as much of the white membrane as possible. Smaller peppers may be hotter and can also be more difficult to hollow out and fill.
I’ve also read that after removing the seeds and white membranes, you can soak the hollowed jalapeños in cold water for about 20–30 minutes to help reduce some of the heat. Just make sure to dry them really well afterward, as any excess moisture can affect the filling and bacon wrapping. I haven’t tried this myself yet, but it’s said to make them a bit milder.
How to Soften Cream Cheese for Piping
The cream cheese needs to be soft enough to pipe smoothly into the jalapeños, but it should not be melted or runny.
Room-Temperature Method
Remove the cream cheese from the refrigerator and let it sit at room temperature for approximately 30 to 60 minutes. The exact time will depend on the temperature of your kitchen.
The cream cheese is ready when it gives easily when pressed and can be stirred until smooth. Do not leave cream cheese at room temperature for longer than two hours.
Microwave Method
Remove the cream cheese completely from its foil wrapper and place it on a microwave-safe plate. Microwave at 30% power in 10-second intervals, checking and turning the cream cheese after each interval. Stop as soon as it is soft enough to stir and pipe. Avoid overheating it. Melted cream cheese may become too loose and can leak from the jalapeños during cooking.
Love bacon-wrapped appetizers? Try my Oven-Baked Bacon-Wrapped Asparagus with Brown Sugar Glaze or these Bacon-Wrapped Enoki Mushrooms next. Both are easy, savory recipes with that same sweet-and-salty bacon flavor.
Ingredients
Jalapeño Poppers
- 12 pcs small to medium jalapeños
- 250g full-fat block cream cheese, at room temperature (about 20–22°C / 68–72°F, softened until pipeable)
- 56g (½ cup) [OPTIONAL] shredded sharp cheddar cheese/ monterey jack cheese
- 2 stalks [OPTIONAL] green onions, finely chopped
- ½ teaspoon [OPTIONAL] garlic powder
- ¼ teaspoon [OPTIONAL] smoked paprika
- 12 slices regular-cut bacon, not thick-cut
Honey Butter Glaze
- 84g (¼ cup) honey
- 14g (1 tablespoon) unsalted butter, melted
Video
Instructions
- Wash and thoroughly dry the jalapeños. Slice off the stem end of each pepper.12 pcs small to medium jalapeños
- Insert a chopstick through the opening and gently twist it around the inside of the pepper to loosen the seeds and white membranes. Turn the pepper upside down and shake out the loosened pieces. Repeat until the jalapeño is mostly hollow. A narrow wooden spoon handle, small butter knife, or paring knife can be used instead.
- Stir the softened cream cheese until smooth. For the optional seasoned filling, mix in the shredded cheddar, green onions, garlic powder, and smoked paprika.250g full-fat block cream cheese, at room temperature (about 20–22°C / 68–72°F, softened until pipeable)56g (½ cup) [OPTIONAL] shredded sharp cheddar cheese/ monterey jack cheese2 stalks [OPTIONAL] green onions, finely chopped½ teaspoon [OPTIONAL] garlic powder¼ teaspoon [OPTIONAL] smoked paprika
- Transfer the filling to a piping bag, or place it in a zip-top bag (such as a Ziploc) and cut a small corner opening about 1/2 inch wide. Pipe the filling into each jalapeño until nearly full. Do not overfill.
- Wrap one slice of regular-cut bacon around each jalapeño, slightly overlapping the bacon as you wrap. Place the bacon seam-side down or secure it with a toothpick.12 slices regular-cut bacon, not thick-cut
- Stir the honey and melted butter together until smooth. Set aside.84g (¼ cup) honey14g (1 tablespoon) unsalted butter, melted
Oven Method
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a lightly greased wire rack on top, if available.
- Arrange the filled and wrapped jalapeños on the rack with space between them. Bake for 25 to 35 minutes, or until the bacon is cooked and beginning to crisp.
- During the final 5 to 8 minutes, brush the bacon with the honey butter glaze. Return to the oven until the glaze is bubbling and lightly caramelized.
- Broil briefly for crispier bacon, if desired. Watch carefully to prevent the glaze from burning.
Grill Method
- Preheat the grill for indirect cooking over medium heat, approximately 375°F to 400°F.
- Grill the jalapeños over indirect heat with the lid closed for 15 to 20 minutes, turning occasionally, until the bacon is cooked and browned.
- During the final 5 to 8 minutes, brush the poppers with the honey butter glaze. Continue grilling until lightly caramelized.
- Allow the poppers to cool for 5 to 10 minutes before serving.
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