These creamy, savory Jalapeño Poppers are a go-to appetizer for any summer get-together. Wrapped in crispy bacon, these poppers are sure to be a crowd-pleaser. Don’t forget to grab some gloves before you start the prep.
Preheat grill to medium-high or preheat your oven to 425 degree F.
Cut the stem off each jalapeño. Then cut in half lengthwise. Using a small spoon, melon baller or grapefruit spoon, scrape out the seeds and membranes of the jalapeños.
Combine cream cheese, green onion, garlic powder and cheddar cheese in small mixing bowl. Stuff into the jalapeño halves.
Take a piece of bacon and wrap around each jalapeño half, securing them with toothpicks.
Refrigerate jalapeño poppers for at least an hour. This helps prevent the cheese from melting out when you are grilling or baking them.
To Grill: Grease grates of grill. Place jalapeños on grill cut-side down and grill just until bacon begins to crisp. This should take about 6 minutes. Gently loosen bacon from the grill and flip jalapeños over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.
To Bake: Place jalapeño poppers cut-side up on a baking sheet lined with foil and sprayed with cooking spray. Bake for 10 - 15 minutes or until cheese is bubbling and bacon is crisp.