Grilled Cheese and Bacon Jalapeno Poppers

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Grilled Cheese and Bacon Jalapeno Poppers Grilled Cheese and Bacon Jalapeno Poppers

Servings: 4
Prep Time: 1 hour 15 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup (2 ounces) grated Monterey jack cheese
2 tablespoons chopped fresh cilantro leaves
6 large jalapeno peppers
6 strips bacon, uncooked
6 bamboo skewers, soaked in water for 1 hour





Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

In a small bowl, mix together the cheese and cilantro.

Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper. Using a toothpick or skewer, skewer the peppers lengthwise from the bottom through the cap. Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick. Put the peppers on the grill, or if broiling, put them on the prepared baking sheet. Grill or broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.

Show: Paula's Best Dishes Episode: Get Grillin'
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Reader Comments:


Paula, I think you are great. Hope to see you back on TV soon. I am so sorry that there are ugly people in this world. Keep the Spirit! Janis Van Veen Lawrenceville Georgia.

By Anonymous on September 20, 2013


Paula I Love you and all your recipes, don't let these mean spirited people get you down. The Haters are always going to hate. There is not one person out there who can cast the first stone and say they never wished they had not used a word or said something Long Ago. Also if they did they should have forgiveness in their heart. That's all I can say.

By Sonja Martinique on September 03, 2013


I have a variation on this concept called 'Rat Tails'. Since I grow my own jalapenos, I harvest them at the full ripe red stage. If the skin starts to wrinkle a bit, it's the perfect time to harvest - It won't get any sweeter, but green ones work too. I make a slice lenthwise from the curved stem to the tip. Make the cut at the side of the pepper that has the stem curl. this is what makes it look like a little rodent when grilled. I do the same deseeding, but underwater, so any pepper juice that may squirt is stopped by the water before it gets you in the eye or fills the air with capsaicin vapors. My filling - get a chub of your favorite breakfast sausage and fry until crispy and loose. Put in Cuisinart until it's finely ground. take a package of lowfat cream cheese and add to the ground sausage - blend. Take some extra sharp cheddar cheese and dice into 1/8" cubes - fold into the sausage and creamcheese mix. This is the filling. Stuff the peppers, wrap the bacon around tightly to help hold the filling in. I use toothpicks, sometimes 3-4. Chill for an hour in the fridge or 15 mins in the freezer. I start the grilling on a stainless steel mesh, like for veggies or fish, (this also keeps them from falling into the grill) with the cut facing downwards and get that side browned, after the initial grill, rotate the pepper around the other sides. This helps contain the now melting cheese cubes. Cheese containment is helped by the chilling, numerous toothpicks and making the first pass on the grill with the cut side down. They're not exactly photogenic, but the flavors, and the cute little rat tail stem make for a wonderful treat. Enjoy!

By Carl Ragel on May 12, 2013


I was lucky enough to be served these on the St Croix River at an Island Party this Summer. Delicious! Need to give it a try at home on Fiesta Night!

By Janis on September 19, 2012


i was told by a spainish lady ,when selecting jal. peppers if you don't want them real hot to choose the ones lightest in color and don't get the one with black spots on may already know this,but it has always worked for me.

By Kay Cozart on August 28, 2012


I made these for my fiance last night and they was a big hit...Going to the store to get more..I love all your recipes.

By Barbara Hurst on February 11, 2012


To Anonymous on June 27, 2010, Don't be such a wuss. It is not as bad as you say. Why are you the only one complaining. I guess some people aren't happy unless they are complaining.

By Tombstone on September 20, 2011


my dad knows a lot about food, and has been in the business for 20 years. he ate 4 of these...and hes never eaten a whole jalapenio. there must be a way though so the cheese doesnt fall out when they get cooked. but whatever fell out on the foil i just opened the popper and stuffed it back inside. i mean, who doesnt like crispy cheese?? yes you should wear gloves!!!!! i made this with the teriyaki chicken skewers, grilled pork tenderloin and the strawberry social salad. to drink was 1/3 container ice, 1c gingerale, 1c vodka (citrus flavor is great) 1c lemonade (i add OJ and frozen lemonade cubes and OJ cubes so it doesnt get watered down.) limes, lime juice and citrus wheels. add a splash of lite beer if you want, too.

By ariana on June 21, 2011


I love these! Everyone loves them as well. Delicious!

By Suzanne on June 04, 2011


I use large jalepenos' so that I can add an uncooked deveined shrimp & a bit of creamed cheese to the mixture. When I use thick but bacon, I pre-cook it about 1/2 way prior to wrapping it and putting it on the grill. Yummmmmmmm (Use gloves, or wash your hands & nails really well right after you've handled the peppers.. before touching ANYTHING!) Definately worth the trouble!

By RHowerton on May 28, 2011


These are also wonderful stuffed with cream cheese instead of monterrey jack!

By Jackie Smith on May 17, 2011


Great recipe! I like to use the thick sliced peppered bacon to wrap. So very good! As for the pepper juice burning your skin. Helllloooo, it's a Jalapeno pepper-:)..

By Terry L Wright on February 16, 2011


Great recipe! Common sense would tell anyone to wear gloves when preparing a dish like this. Anyway, rubbing your burning hands with a bunch of baking soda takes the burn away quick... I'm jus sayin...:/

By Anonymous on November 25, 2010


Watch out for oils on jalapenos!!! Use gloves when preparing (Paula and son didn't on the show). If you don't than you will regret it for about the next 18 hours as your hands will BE ON FIRE. I ended up throwing away the uneaten poppers because I couldn't even stand the sight of them after the pain they inflicted on my hands. DAMN YOU, PAULA DEEN!!!

By Anonymous on June 28, 2010



By Anonymous on June 27, 2010


Not impressed at all.

By Anonymous on June 27, 2010


not impressed at all could not get the bacon to cook right.

By Anonymous on June 26, 2010


It is GREAT...used it as a appetizer for a cook out.

By Anonymous on June 10, 2010

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