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Grilled Jalapeño Poppers

By David Bowers
Published: September 1, 2008
GM poppers
Photo by John and Tanya Bäck / blankets provided by Woolrich
If you can find a less-expensive supermarket brand of bacon, it will usually be cut thinner, and those paper-thin slices of bacon are perfect for wrapping up these zesty poppers.

Serves 4-6.

What you Need:

  • 12 jalapeños
  • 3/4 cup grated Monterey Jack or Pepper Jack cheese
  • 2 scallions, sliced thin
  • 2 tablespoons salsa
  • 12 thin slices bacon


1. Make one lengthwise cut on each pepper and use a spoon or the tip of a knife to scrape out the seeds, keeping the stem intact. In a small bowl, stir together the cheese, scallions and salsa.

2. Stuff a spoonful of the filling into each pepper and wrap tightly with a slice of bacon. (You can pin the bacon closed with a toothpick if necessary, but if you use very thin bacon, it probably won’t be necessary.)

3. Preheat a gas grill on high with the lid closed for 10 minutes or prepare a hot fire in a charcoal grill.

4. Place the peppers over direct heat and grill, turning frequently, until the bacon is browned

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