Grilled Jalapeño Poppers with Bacon


  • 12 large jalapeño chiles
  • 4 ounces cream cheese, softened
  • 1 cup mixed grated cotija, Monterey Jack, and extra-sharp white cheddar cheese
  • 2 tablespoons grated onion
  • 1 large clove garlic, finely chopped or grated
  • 1 1/2 to 2 tablespoons finely chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • Salt and pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 6 slices smoky bacon, halved crosswise


Preheat a grill to medium.

Cut off the tops of the jalapeños and seed them (I used a jalapeño corer). Set them in a chile pepper-roasting rack (a cool little piece of equipment that allows the peppers to stand upright on the grill; check it out).

In a bowl, combine the cream cheese, mixed cheeses, onion, garlic, cilantro, cumin, and salt and pepper. Fill the chiles, then dip the tops in the Parm. Wrap each chile with a half-slice of bacon and put a toothpick through the center of the chile to affix the slice of bacon. Place the rack on the grill, close the lid, and cook until the bacon is very crisp and the tops of the poppers are browned. Make sure you check it every 5 to 10 minutes or so, and if it seems like the bacon is cooking too quickly, turn the heat down or lift the lid a little.

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