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BBQ Bacon Jalapeño Poppers
BBQ Bacon Jalapeño Poppers
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Irresistible BBQ bacon jalapeno poppers: stuffed with BBQ sauce, cheese, and bacon, perfect for grilling at your next party!
Ingredients:
  • For the bacon:
  • 12 ounces (8 to 12 slices) thick-cut smoked bacon
  • 1 1/2 tablespoons barbecue sauce
  • For the filling :
  • 8 ounces plain cream cheese, softened to room temperature
  • 1 cup (about 3 ounces) coarsely shredded sharp cheddar cheese
  • 1 1/2 tablespoons minced fresh chives
  • 1 large clove garlic, minced
  • 2 tablespoons barbecue sauce
  • 12 medium jalapeños
  • Extra minced fresh chives to garnish
  • 1 cup sour cream, to serve, optional
Instructions:
  • Get the oven ready: Preheat to 375°F. Cover a baking sheet with foil and place a few paper towel layers on a cooling rack near the oven.
  • Arrange bacon in a single layer on a baking sheet. Brush with 1 1/2 tablespoons of barbecue sauce and bake at 400°F until crisp and caramelized, 15 to 20 minutes. Drain on paper towels briefly before transferring to a plate to cool. (Check at 15 minutes; cook longer if needed for desired crispness).
  • As the bacon sizzles, mix cream cheese, cheddar cheese, chives, garlic, and barbecue sauce in a small bowl to create the filling.
  • Get the jalapeño peppers ready: If you are sensitive to pepper heat, wear gloves. Cut the jalapeños in half lengthwise and remove the seeds using a spoon. You can choose to keep the stems on for easy handling or trim them off. Arrange the jalapeños cut-side up on a platter or baking sheet.
  • Stuff the peppers: Mix the chopped or crumbled bacon with the cream cheese, then generously fill each jalapeño half with the mixture. Refrigerate the poppers for up to 24 hours before grilling.
  • Get your grill ready: For gas grills, preheat by turning the burners to high for 10 minutes, then adjust to medium before cooking. For charcoal grills, light a chimney filled with charcoal until the coals are covered in gray ash. Spread them to create different cooking zones, then place the grate on top and preheat for 5 minutes with the grill covered.
  • Prepare the grill: Brush grill grates with oil to prevent sticking. For charcoal grills, cook over low heat. Place poppers on the grill using tongs, ensuring they lay flat and are supported by neighbors if needed. Grill until bottoms are seared and cheese is bubbling, about 10 minutes. Avoid overcooking to maintain a nice pepper texture.
  • Serve the poppers immediately: Use tongs and a spatula to transfer the poppers from the grill to a platter. Enjoy them hot with sour cream, if desired, and discard the stems as you eat.

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