Jalapeno poppers

By Spencer Watts and Robert Jewell
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Total Time


  • 12 large jalapenos, destemmed and seeded
  • 3/4 cup (180 milliliters) cream cheese
  • 3/4 cup (180 milliliters) old cheddar, grated
  • 12 slices bacon
  • 1 teaspoon (5 milliliters) garlic powder
  • 1 teaspoon (5 milliliters) onion salt
  • 1 teaspoon (5 milliliters) cayenne pepper
  • Salt and pepper, to taste
  • 1 tablespoon (15 milliliters) olive oil


  1. In a mixing bowl, combine cream cheeses, cheddar, garlic powder, onion salt, cayenne, salt and pepper.
  2. Mix until filling is uniform and smooth.
  3. Using a piping bag, fill the inside of each jalapeno with the seasoned cream cheese.
  4. To wrap the jalapeños in bacon, fold bacon over the open top of the jalapeno, then wrap around the sides.
  5. If the bacon doesn’t stay in place, secure it by running a toothpick thru it and the jalapeno.
  6. Heat grill over medium-high heat.
  7. Drizzle poppers with olive oil, and place them on the grill.
  8. Cook each side for two to three minutes, for a total of eight to twelve minutes.
  9. Once bacon is fully cooked and jalapeno is soft, remove from grill and serve immediately.


Spencer and Robert's Game Day Buffet

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