Juicy Blackstone Jalapeno Poppers

If you ask me, jalapeño poppers on the Blackstone are a total game-changer.

These grilled appetizers take the classic combination of spicy peppers, cream cheese, and bacon to a whole new level. The flat top griddle gives them a perfect char while keeping all that creamy goodness locked inside.

The secret is in the way the Blackstone cooks them evenly, getting those jalapeños tender and the bacon crispy in all the right places. A sprinkle of cheese on top melts into golden goodness that’ll make your mouth water.

They’re the kind of appetizer that disappears fast at any backyard gathering, and once you try them, you’ll never want to make poppers any other way.

What Kind of Jalapeños Should I Use?

Fresh jalapeños are the way to go for these poppers, and you’ll want to look for peppers that are firm and bright green with smooth, unwrinkled skin. Larger jalapeños actually work better for this recipe since they’re easier to stuff, but make sure they’re not too large or they won’t cook evenly with the bacon. When shopping, give each pepper a quick squeeze – it should feel firm and crisp, not soft or squishy. If you’re sensitive to heat, you can reduce the spiciness by removing all the seeds and membranes, though leaving some in will give you that classic popper kick. Remember that jalapeños can vary quite a bit in heat level, so taste a tiny bit of one before deciding how much of the inside to remove.

Options for Substitutions

Need to switch things up with these poppers? Here are some handy substitutions you can try:

• Jalapeños: While jalapeños are classic for poppers, you can use poblano peppers for a milder kick, or mini sweet peppers if you want to skip the heat altogether. Just remember that larger peppers will need more filling and longer cooking time.
• Cheddar cheese: Feel free to swap cheddar with pepper jack for extra spice, monterey jack for a mellower taste, or even mozzarella sticks. Just make sure to use cheese that melts well.
• Bacon: Regular bacon works fine if you can’t find thick-cut. Turkey bacon can work too, but it won’t get as crispy. If using regular bacon, you might need to cut cooking time by a few minutes.
• Cream cheese: You can use any soft cheese like mascarpone or neufchâtel. If you’re dairy-sensitive, dairy-free cream cheese alternatives work well too.
• Greek yogurt: Sour cream makes a perfect 1:1 swap, or you can use all cream cheese instead of the yogurt portion. Just add a splash of milk to maintain the right consistency.
• Honey: Maple syrup or agave nectar can replace honey with similar results. You can also skip it if you prefer your poppers without sweetness.

Watch Out for These Mistakes While Grilling

The biggest challenge when making jalapeño poppers is managing the heat level – remember to thoroughly remove all seeds and membranes from your jalapeños if you want a milder result, and always wear gloves while handling these spicy peppers to protect your hands (and avoid accidentally touching your eyes!). Another common mistake is undercooking the bacon, which can leave you with chewy rather than crispy results – to prevent this, choose medium-thick bacon strips and cook them until they’re just starting to crisp before wrapping your poppers. If you’re finding that your cheese is oozing out too quickly, try freezing your cheese sticks for 15-20 minutes before assembly, and make sure to secure the bacon tightly with toothpicks. For the best flavor balance, don’t skip the honey in the cream cheese mixture – it perfectly offsets the heat of the jalapeños and the saltiness of the bacon.

What to Serve With Jalapeño Poppers?

These spicy, cheesy jalapeño poppers make an awesome appetizer or game day snack, but you might want some cooling sides to balance out the heat! A bowl of ranch or blue cheese dip is perfect for anyone who needs to cool down their taste buds. I like to serve these alongside some crisp celery and carrot sticks, which add a fresh crunch and help balance the rich, creamy cheese filling. For a complete spread, try adding some chips and guacamole, or keep it simple with a bowl of tortilla chips and your favorite salsa – the combo just works!

Storage Instructions

Keep Fresh: These tasty jalapeño poppers will stay good in an airtight container in the fridge for up to 3 days. The bacon might lose a bit of its crispiness, but they’re still super yummy! I like to place them in a single layer to keep their shape intact.

Make Ahead: You can prep these poppers up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to cook. This is perfect when you’re planning a party or BBQ and want to get some prep work done early.

Warm Up: To bring back that fresh-off-the-griddle taste, pop them on your Blackstone or in the oven at 350°F for about 5-7 minutes. If you’re in a hurry, 30-45 seconds in the microwave works too, though the bacon won’t be as crispy. The cream cheese mixture might get a bit runny when reheated, so be careful when biting into them!

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 30-40 g

Ingredients

• 6 to 8 jalapeños
• 3 to 4 sticks of cheddar cheese
• 6 to 8 thick bacon slices
• 1 tablespoon smoked paprika
• Toothpicks
• 1/4 cup fluffy cream cheese
• 1/4 cup plain greek or regular yogurt
• 2 tablespoons honey

Step 1: Prepare the Jalapeños

Start by preheating your Blackstone griddle on medium-high heat.

Wash the jalapeños thoroughly and pat them dry with a paper towel.

Cut off the tops of the jalapeños, saving the tops for later use as a dam.

Use a small knife or straight grater to carefully clean out all the seeds from inside the jalapeños.

Step 2: Create the Cheese-Filled Jalapeños

To create a dam, cut the jalapeño tops in half and set aside the small pieces, discarding the stems.

Cut the cheese sticks in half, then stuff each jalapeño with the cheese.

Insert the small top pieces into the openings of the jalapeños to secure the cheese inside.

Step 3: Wrap and Season the Jalapeños

Cut the bacon slices in half.

Wrap each cheese-stuffed jalapeño with a half-slice of bacon and secure it with toothpicks to keep the bacon in place.

Sprinkle smoked paprika evenly on all sides of the poppers for an added smoky flavor.

Step 4: Cook the Jalapeño Poppers

Place the prepared jalapeño poppers on the preheated griddle.

Cook them, turning occasionally, until the bacon is crispy on all sides.

Be careful not to burn them, but ensure the bacon gets a nice crisp.

Step 5: Prepare the Dipping Sauce

While the poppers are cooking, prepare the dipping sauce.

In a bowl, combine the whipped cream cheese, Greek yogurt, and honey, mixing until well combined and smooth.

Set the sauce aside to serve with the poppers.

Step 6: Serve and Enjoy

Once the bacon is crispy and fully cooked, remove the jalapeño poppers from the griddle.

Serve them hot with the homemade dipping sauce.

Dip each popper into the sauce and enjoy your deliciously spicy and creamy treat!