For the ultimate smoky, salty, creamy, & spicy appetizer, there is nothing better than these Grilled Jalapeño Poppers Wrapped in Bacon. They are the perfect finger food for game day, parties, & when a snack attack hits.
What makes this recipe the best: the filling. It is not just plain cream cheese. The jalapeños are stuffed with an artichoke jalapeño dip (my favorite Costco dip!) It is then covered in bacon like my Bacon-Wrapped Chicken Tenders recipe.
If you want a pepper and cream cheese appetizer, try my recipe for shishito peppers with bacon & cream cheese. But for a ton more flavor than & the best recipe, you must these artichoke dip stuffed jalapeño poppers.
Ingredients for Bacon-Wrapped Jalapeño Poppers
This is a simple yet sensational recipe for 3-Ingredient jalapeño poppers. Yes that is all you need to get this yummy combination of crispy, creamy, spicy, savory, & salty. No breading or batter for a keto,low-carb, & gluten-free option.
These are the best jalapeno poppers without using a block of cream cheese and no cheddar. The dip does contain cream cheese, jack cheese, mayo, onion, pepper, artichokes, and other ingredients.
Here are the ingredients needed to make bacon-wrapped jalapeño poppers.
- Jalapeño Peppers - you need fresh ones, nothing pickled or jarred here.
- Artichoke Jalapeño Dip - La Terra Fina brand is what I use and can be found at Costco & most grocery stores in the deli section.
- Bacon - regular cut (not thick) is easiest to wrap.
See the recipe card for quantities & full instructions.
How to Make Jalapeño Poppers on the Grill
This easy recipe takes only a few simple steps. Before you get ready to start assembling, get the grill going so it is hot and ready. Aim for 375°F in your grill. You will be cooking over both direct & indirect heat so keep one side of the grill without direct flame.
Here are the easy steps for making Grilled Jalapeño Poppers.
- Prep, Fill, & Wrap
- Grill the Jalapeño Peppers
- Rest & Serve
1 - Prep, Fill, & Wrap
Begin by slicing the pepper lengthwise to get two equal-sized half. Next scoop out the seeds & membranes for mild flavor. TIP: If you want them extra spicy, leave them intact.
Next fill each half with the dip. Do not overfill and pile it higher than the pepper edges.
Finally, wrap a slice of bacon around each one. Be sure to cover all of the dip so it doesn't leak out while cooking.
The stages of the pepper preparation should look like this. From sliced to wrapped.
TIP: insert a toothpick through each one to hold the bacon in place.
2 - Grill the Jalapeño Peppers
Once the grill reaches at least 375°F, it is time to get cooking.
Place each jalapeño with the dip side down to begin. This keeps the dip from dripping out later when it is the most hot. (we started with it up & learned after our first batch that it wasn't the best outcome & immediately flipped them)
Cook for 10 minutes with the lid closed. Flip them over with a pair of tong to continue cooking another 10-15 minutes.
Keep the lid closed. They are done when the bacon is at your desired crispiness level.
3 - Rest & Serve
Using tongs, carefully remove them from the grill and place on a plate with the dip side up.
Let cool before eating. This allows the dip to set a bit and keeps you from burning your mouth.
Remove the toothpicks from each, if used. Serve while crispy & warm. Enjoy as is or with some homemade ranch for dipping.
Hint: let the grill run for 4-5 minutes to burn off any remnants, bacon can stick. Then clean it. I like to use this stainless still BBQ brush for cleaning the grill.
- Seasoned - sprinkle on some black pepper & garlic atop the bacon before cooking.
- Large/Deluxe - instead of slicing the peppers in half, hollow them out and stuff for big full-sized poppers.
- Kid friendly - make a few with baby sweet bell peppers.
- Pimento Cheese - use Southern Pimento Cheese instead of the artichoke dip for the filling
See my recipe for Spicy Jalapeno Moscow Mule for the perfect cocktail to serve with these.
For grilling safely, use these recommended items.
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Storing & Reheating
Store the leftovers in the refrigerator for up to 3 days.
They can also be frozen for up to a month. No need to defrost - straight from the freezer to the grill - may take 5-10 minutes longer to cook from frozen. A great make-ahead recipe.
The best way to reheat bacon-wrapped jalapenos is in the oven or air fryer. Warm them in a 400°F oven for 3-5 minutes on each side. In the air fryer set it to 380° and cook for 3 minutes, flipping halfway through.
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Remove the seeds & membranes from the peppers for mild taste. Leave them in for spicy hot flavor.
- Use toothpicks to hold the bacon in place.
- Grill with the filling side up to begin.
- Let them cool before eating - so the dip will set & you don't burn yourself.
Yes. They come out just as yummy. Preheat your oven to 400°F. I recommend cooking them on a baking rack over a sheet pan. This allows the bacon to crisp and the fat to drip away from the poppers. Flip halfway through & bake for 20-25 minutes.
Yes, they also come out crispy if air fried. I personally do not like to cook bacon in the air fryer - what a mess & often smokes! But if that is all you have cook at 375° for 6 minutes on each side.
Grilled Jalapeño Poppers
- grill any works - charcoal, gas, propane, campfire, electric, pellet, etc
- 6 jalapeno peppers
- 8 ounces artichoke jalapeno dip La Terra Fina, Trader Joe's etc
- 12 slices bacon regular cut - NOT thick cut
- Preheat the grill so it is ready at 375°F when cooking begins.
- Wash & dry the peppers. Cut the stem off each Jalapeño and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes for a milder taste. * Leave them in for extra spicy flavor!
- Next fill each half with the dip. About 1 tablespoon each half. Do not overfill and pile it higher than the pepper edges or it will bubble over when cooking.
- Wrap a slice of bacon around each one. Be sure to cover all of the dip so it doesn't leak out while cooking.*Secure each with a toothpick if needed to hold the bacon in place.
- Once grill reaches 375°F, place the poppers on the grates with the filling side down.
- Cook for 10 minutes with the lid closed. Flip them over with a pair of tong to continue cooking another 10-15 minutes.Keep the lid closed. They are done when the bacon is at your desired crispiness level.
- Using tongs, carefully remove them from the grill and place on a plate with the dip side up.
- Let them cool for 3 minutes before eating so the filling will set & they aren't too hot for eating.Enjoy while warm & crunchy.
Bacon Food Safety
Here is what you need to know about cooking & handling raw bacon.
- Cook to a minimum temperature of 145 °F (63 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines for Bacon Food Safety.