Grilled Jalapeño Poppers
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During the summer I like to cook everything on the grill from pizzas to burgers to these FABULOUS Grilled Jalapeno Poppers. Yes, I’ve even done bacon on the grill.
When it’s hot here in Alaska—HAHAHA, laugh it up, I know—we’re up here without air conditioning. The people who live here and love the cold weather get a little miserable. My solution to the heat is to cook everything outdoors whenever I can.
Grilled Jalapeño Poppers
I need sides and appetizers that either cook on the grill or are made in advance and kept in the fridge. This make-ahead, grill-when-you-‘re-ready recipe for Grilled Jalapeño Poppers is a wonderful addition to any meal you’re preparing this summer. Need another idea? Try easy grilled vegetable skewers for too, they’re easy to make and can be grilled up in no time at all.
If I had a smoker cooking outside all summer long sure would be a lot easier! Like these, smoked jalapeño poppers seem so easy and yet so tasty!
Tips for Making Poppers on the Grill
- Be sure you use the grated parmesan to top the popper filling, it helps form a crust over the filling while grilling and can help your poppers hold their filling
- If you have a little extra filling don’t try to overstuff the peppers, just tuck the filling in the fridge to enjoy with crackers
- DO NOT OVERCOOK THESE POPPERS they will get soft and spill their fillings so be sure to pull them before they’re super soft
- Lay the peppers in line with the grate on your grill, this will cradle the pepper and help it hold up to grilling
Make-Ahead Poppers
One of the best things about this little Grilled Jalapeno Popper recipe is that you can make them ahead, pop them in the fridge and grill them when you’re ready, they’ll wait for you!
Another great thing about my Grilled Poppers is that I cut out the deep fat frying and just top them with parmesan cheese for a simple crust. Can’t go wrong with Grilled Jalapeño Poppers!
Can’t grill these Low Carb Jalapeño Poppers?
Try my EASY Oven Baked Jalapeño Poppers! Soo super simple and baked right in the oven. So easy in fact that you’ll find yourself making them, again and again, no special occasion needed.
And if you happen to make too many, simply refrigerate them for quick Low Carb Jalapeño Popper snacks! I love quick low-carb food, don’t you??
Grilled Jalapeño Poppers
Ingredients
- 12 jalapeños
- 8 ounces cream cheese softened
- 2 TBSP milk
- 2 TBSP sriracha can leave out if you don’t like a lot of heat
- 2 cups shredded sharp cheddar cheese
- 1/3 cup grated parmesan cheese the crumbly kind
Instructions
- split the jalapeños and scrape out the seeds and pith and lay them out on a baking sheet
- mix the cream cheese, milk and sriracha (if using) in a mixing bowl
- add the shredded sharp cheddar cheese and stir until combined
- fill the pepper halves with the cream cheese mixture
- pour the parmesan on a saucer, press each pepper, cream cheese side down, in the parmesan cheese
- cover the peppers and refrigerate until ready to grill
- to grill: heat your grill to medium heat (you can keep your hand 3 inches over the grill for 5 seconds)
- place the peppers on the grill, touching sides will help them stay upright and grill for 15 minutes
- remove from the grill when they’re done, the peppers will be cooked (but not limp, don’t over cook them!) and the cheese is melted
- cool five minutes before serving
Notes
- use rubber gloves if raw jalapeños bother your hands
- if you don’t like a LOT of spice leave out the sriracha and add more milk if your mixture is too dry
Nutrition
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Sign me up! Those sound fabulous; I love jalapeno poppers! P~
I’ve never tried making my own jalapeno poppers but this sounds awesome! I love that you added sriracha! 😀
This totally reminds me of my mother… She refuses to turn on the oven when it’s hot out so that the house doesn’t get even hotter. She loves recipes like this that don’t use the oven in the summertime!
I just can’t tale that heat!
You can never go wrong with jalapeno poppers, regardless of the weather you live in!
How long can you store these in the fridge if you make them in advance?
I’ve done them up to 24 hours in advance.
You’re my savior. These looks so scrumptious and best of all simple to make. I can’t wait to try them and I love the fact that they have no tempura, no gluten or replacement of any kind. I’m alone at home and have no one to impress but myself 😉
We just made them on the grill and the cheese on top spilled over and burned. Suggestions?
Sounds like they were a little too full? Maybe your peppers were on the smaller side? Did you use the parmesan on top? That helps form a crust and hold in the cheese. And still, occasionally they can spill over. You’ve just made me realize I need to put a couple of notes in this post to help people with spillover issues.