Grilled Jalapeno Poppers
Mess Level: Low
Yield: 6 Poppers
Prep Time: 10 min
Cook Time: 8 min
- 4 oz Cream Cheese
- 3 Jalapenos
- 1 Scallion
- 2-3 Tablespoons Cheddar Cheese
- Fresh Cracked Black Pepper
- Soften the cream cheese till it's at room temperature. Alternatively, pop it in the microwave for rotations of 30 seconds. Make sure you remove the wrapper first 😉
- Slice your jalapenos lengthwise, try and cut it so there’s stem on both sides. But don’t panic if it all ends up on one side. Remove the ribs and seeds. You can mix in a few of the seeds into the cream cheese mixture if you like it spicy, but be careful! It will be SPICY!
- Shred the cheddar cheese, thinly slice the scallions and mix both ingredients into the softened cream cheese with a fork. Add salt and pepper to taste and mix until it's all combined.
- Fill the popper shells with the cream cheese mixture and place on a hot grill for few minutes or until the cheese is brown and the jalapenos are soft.
- Let cool till you can comfortably handle them before digging in! Enjoy!
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How do I keep my jalapenos from rolling over on the grill?
- Go with the grate...
Nestle them lengthwise in between two grill grates instead of laying them across several bars where their rolly bottoms might tip them over.
Can I make these in the oven?
- You can do anything good! You can do anything great!
I haven’t personally tried it but I don’t see why not! I would suggest lining your pan with foil and maybe stack them against each other to keep from rolling. I would try roasting at 375 Fahrenheit for 10-20 minutes.
Why are some jalapenos hotter than others?
- It's one of life's cruel jokes...
Depending on the time of year and the growth cycle of the plant, jalapenos can vary in heat from mouth-burning to green-pepper like. I recommend always tasting a teeny bit of the jalapeno before cooking with it so you can get an idea of how much you want to use.
Ramblings of a Line Cook
When we were little, my sisters and I had an afternoon snack around 3:00 pm most days. Some of the favorites included carrots and dip, chips and grandma's salsa, and on the very special occasion, mom might bring home jalapeno poppers in a freezer box from Sam’s club.
Those were the days! We’d carefully read the directions on the box, preheat the oven and then watch through the splattered glass for the cheese to burst through the sides, indicating that the poppers were done. There was a window of good cheese-bursting and “oh no all the cheese has left the popper” bursting, which left a wilted, spicy shell behind.
While I do love a good breaded popper I’m not really a fan of cleaning up after anything breaded so I pulled out some green onions from the fridge, hugged the cream cheese to myself until it became softened, and mixed it with some shredded cheddar, salt, and pepper. Onto the grill they went and lordy were they good! No breading required. Next time you’re firing up the grill give these a whirl. The green onions really add a lot and this simple appetizer can up your dinner game!