appetizers
Bacon Wrapped Grilled Jalapeño Peppers
Fresh jalapeños stuffed with creamy cheese, seasoned lightly, topped with sweet onion strips, and wrapped in smoky bacon before grilling until perfectly crisp. These irresistible poppers deliver the ideal balance of heat, richness, and charred flavor—making them a standout appetizer or a flavorful side dish for any summertime cookout.
Ingredients
Jalapeño Peppers
- 6 whole jalapeño peppers
- 6 oz cream cheese (block, softened)
- 1 onion, sliced into thin strips
- 1/2 teaspoon Montreal Seasoning
- 12 slices bacon (thin-cut works best; amount may vary by size)
Instructions
- Prepare the Jalapeños Cut 6 whole jalapeño peppers in half lengthwise. Using a small spoon, scrape out the seeds and membranes to reduce heat and create room for filling.
- Add Filling Spread each jalapeño half with softened cream cheese, using the full 6 oz. Sprinkle all halves with 1/2 teaspoon Montreal Seasoning, then place one onion strip onto each stuffed jalapeño.
- Wrap with Bacon Wrap each jalapeño half completely with 1 slice of bacon, ensuring the cheese is covered. Secure with toothpicks—usually two per jalapeño—so the bacon stays in place while grilling.
- Grill Cut-Side Down Place prepared jalapeños on the grill **cut side down**. Grill over medium-high heat for about 6 minutes, or until the bacon begins to crisp.
- Flip & Finish Cooking Flip the jalapeños over. Reduce the grill heat to medium-low and cook an additional 10–12 minutes, or until the bacon is fully cooked and the cream cheese is melted.
Notes
- Thin-cut bacon wraps more easily and crisps faster than thick bacon.
- Use gloves when handling jalapeños to prevent irritation.
- For less heat, remove all seeds and membranes; for more heat, leave some intact.