Grilled Cheese and Bacon Jalapeno Poppers

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was ok i think better if in the oven.

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Not a fan. I used applewood smoked bacon. The difficult part was keeping the filling in the pepper. The execution of trying to keep these together is pretty tricky as well, even for an experienced cook. I think cooking the bacon first, chopping it & adding it to the cheese before stuffing it may be better. And I'm going to buy a pepper griller. The peppers stand up on the grill so maybe the cheese wouldn't ooze out.

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Had these at 4th of July party. They were delish! A few helpful hints:

1- use Applewood bacon....it really makes a difference. And make sure to use THICK cut bacon. 2- let them sit for about 10 minutes after they have been grilled or you will burn your tongue.3- I have circular metal skewers that fit around dinner plate edges and they work great for this recipe. You can line up 3 poppers on one skewer and by keeping them lined up, there is less chance of a top falling off and having cheese ooze out since another popper is pushed up against another. 4- because the peppers are cored and seeded, you would think they wouldn't be spicy hot but they are. Resist the temptation to substitute with Jack Pepper cheese. 5- I noticed several reviewers substituting cream cheese for Jack cheese. I wouldn't recommend this because it changes the texture of the popper as well as the taste!

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Very disappointing!

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I made these for a Super Bowl party, but had never tasted them before, didn't know if they would be too hot.
I filled them with cream cheese , and they took a little longer for the bacon to crisp, but they were delicious and not hot. They were the hit of the party.

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I made them in the oven on 400 degrees, 25 min. They were very good, but I think they need more oozyness, I stuffed them as much as I could. Next time I will add cream cheese to the jack and cilantro.

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Thanks Paula ! My husband and I just love these. I used what cheeses I had; string, shredded & colby jack. I cut the bacon strips in half and used long toothpicks to keep it in place at the top and the bottom. My (6 jalapenos I blanched (I can't take spicy foods, I didn't blanch the other 6 and my husband loved them. I end up craving these and so far I've made them several times within a month. I ended up baking them in a 400 degree oven on a cooling rack over a foil lined baking sheet. Works great and clean up is easy (my husbands job when I cook! LOL Thanks for making these so fast and easy!

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Very good! The bacon, cheese, and pepper flavor together on the grill is wonderful! I make them like another reviewer, in a pepper tray that you stand the peppers in upright and I also have the jalapeno corer tool. I wouldn't make them without these. Both are available online at Williams Sonoma. Yes, they can be hot of course. Some are hotter than others. I've been told if you rinse the peppers or soak them in cold water first, it will calm the heat a bit although I have not tried this myself as I like the heat.

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The jalapeno poppers were really good but a little messy on the grill. I bought a grill popper holder so the cheese stays in the poppers while grilling. Instead of wrapping the bacon around the poppers I'm going to cook in adavance, dice and mix with the cheese. Less messy process :

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I haven't tried this recipe, but gave it 5 stars because I know they are so good. I have been cooking these for over 2 years and was taught by my neighbor who has been cooking these for much much longer. We have a tray that holds 21 jalapenos upright and we also have a tool that makes scoping them out so easy. I got them a some hunting/sporting chain store. All we do is cut the tops and scoop out the inside. Then you put a string cheese stick inside and cut what doesn't fit in the jalapeno. Wrap the top half with bacon and use a toothpick right through the middle to hold the bacon in place and keep the pepper from going through the holes on the tray. The bacon grease drips down while it is cooking, the bottom gets black and soft. It is the best thing in the world.