Andi's Grilled Bacon-Cheese Jalapenos

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 260.1
  • Total Fat: 21.4 g
  • Cholesterol: 60.7 mg
  • Sodium: 856.2 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.8 g

View full nutritional breakdown of Andi's Grilled Bacon-Cheese Jalapenos calories by ingredient
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Spicy, salty, and creamy--you'll love these easy appetizers! I get begged for the recipe every time I make these. Spicy, salty, and creamy--you'll love these easy appetizers! I get begged for the recipe every time I make these.
Number of Servings: 12


    24 large jalapenos

    1 8oz package cream cheese

    1 package uncooked bacon (24 slices)

    50+ wooden uncolored toothpicks (round works best)


Try baking the seeded jalapenos in the oven until soft rather than blanching them to remove the heat.


Fill a 2qt pot halfway with water, place over medium high heat bringing to a boil, then reducing to a simmer. Wearing rubber gloves, cut the top off of each jalapeno and slice it in half lengthwise. Remove the seeds from the inside of the pepper. (It can help to do this under a bowl of water, to keep juices from releasing into the air). Place the cleaned jalapeno halves in the pot of simmering water and cover with lid until the outer skins lighten in color turning clear and milky. About 5-10 minutes. The peppers should be softer but remain in one piece.(The lid keeps firey jalapeno juices in the air to a minimum). Strain the water from the peppers and place peppers in a bowl of ice water to cool. (The boiling and cooling process takes some of the bite out of the pepper and brings out a fuller flavor).

Once cooled (about 2-5 minutes in the ice water solution) remove peppers from the ice water and place on paper towels and pat dry. Match up like sized jalapeno halves, filling each with about 1 spoonful of Philadelphia Cream Cheese. It may help to first form the Cream Cheese into a 'log' shape placing this into one half of the pepper, shaping it to fit, and covering with the second pepper half.

Using one strip of bacon, wrap the cream cheese stuffed Jalapeno pepper. Start by covering the top lengthwise, then twisting around the sides and securing each with 2-3 toothpicks. Repeat this process for each pepper.

Placed stuffed Jalapenos directly on the grill over hot coals. Bacon fat will cause the fire to flare up so keep a close watch on them as they cook 5-7 minutes or until bacon is crispy all around, flipping/turning at least once halfway through cooking using barbeque tongs. Remove from grill, let cool for 2 minutes and remove toothpicks. Serve promptly.

Leftovers can be reheated in a 350 degree oven for approximately 5 minutes or until warm.

2 jalapenos per person should be sufficient as a serving size.

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