This is a great summer BBQ appetizer and is practically guaranteed to be a hit. Every time I plan on grilling, I’m constantly being asked if I’m making jalapeño poppers, and it’s not unusual for someone to show up with a bag of jalapeños, wishfully hoping that I’ll prepare these for the grill. Generally, when grilling stuffed jalapenos – they can be also be cooked in the oven – cook them on a sheet of non-stick aluminum foil. In addition to not worrying about the poppers sticking to a pan, there is the added benefit of having cheese crisps created from the cheese that inevitably melts on the aluminum foil. I claim these crisps as “property of the cook.”
This was originally published in November 2015, but I just updated with photos after grilling last night.
Grilled Jalapeño Poppers
- 4 ounces cream cheese, room temperature
- 1/2 cup pepperjack or sharp cheddar cheese, grated
- 9-12 large jalapeños, halved and seeded
- 3 links cooked sausage, diced (I like to use breakfast sausage)
- Preheat the grill to high (oven to 450° F). Slice the jalapeños in half and remove the seeds (or leave them in if you like it muy picante!)
- Spoon the cream cheese into the halves, and place on a foil-lined baking sheet. Liberally cover each jalapeño with grated cheese, sprinkle sausage on top.
- Grill, or cook in the oven, for 15-20 minutes, until the cheese is bubbling and brown.
- Let cool for 5 minutes and serve.