Grilled Bacon Jalapeño Wraps

Delicious grilled jalapeño peppers stuffed with cream cheese. Easy to make on the grill!

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 2185.8 kcal

Equipment

1 Outdoor Grill
1 Grill Tongs For safe handling and turning of items on the grill.
1 Paring Knife For halving and seeding jalapeños.
1 Cutting Board
1 Small Spreader or Spoon For filling jalapeño halves with cream cheese.

Ingredients

Main

1 8 ounce package cream cheese
6 fresh jalapeno peppers halved lengthwise and seeded
12 slices bacon
12 toothpicks soaked in water (Optional)

Instructions

Preheat an outdoor grill for high heat and lightly oil the grate.
Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed.
Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes. Noel Cacnio

Notes

For optimal results, ensure cream cheese is at room temperature for smooth spreading. When prepping jalapeños, wear gloves to protect against capsaicin and thoroughly remove seeds and membranes to control heat intensity. If using thick-cut bacon, consider par-cooking it slightly before wrapping to ensure even crisping alongside the peppers. Grill over medium-high direct heat, turning frequently to achieve crispy bacon without scorching. Soaking toothpicks prevents burning and secures the wraps effectively. Enhance flavor by mixing a pinch of smoked paprika or garlic powder into the cream cheese for an added layer of depth.