Bacon Wrapped Jalapeño Popper Recipe
These jalapeño poppers are far easier to prepare than most novice cooks imagine. They’re easy to cook on a grill, over an open campfire, or in a backyard fire pit. Bacon-wrapped jalapeño poppers can be made with little fuss using the fabulous combo of the GrubStick and Grubcage.
- Jalapeño peppers
- Cream cheese
This simple combo aligns salty, spicy and creamy in a timeless creation few can resist. If you are making this dish while backpacking or camping, it’s wise to do some prep work ahead of time by slicing the jalapeños and deseeding them.
To deseed jalapeños, slice one side from top to bottom and remove all seeds. If you like a lot of heat, retain some of the seeds (but it doesn’t take many). Be sure to wash your hands thoroughly after handling jalapeños, since rubbing your eyes can cause some serious, long-lasting misery.
Once the “too hot to handle” peppers are tamed, grab the cream cheese and fill each pepper with approximately one heaping tablespoon.
Bacon wrapped jalapeño poppers will fit snugly into the Grubcage, keeping them together in one piece. For handling and assembling the poppers, you'll need some toothpicks. So, before the next step, have a box of wooden (not plastic!) toothpicks ready to go.
Open your package of bacon and wrap each popper with several turns, making sure to cover the top with bacon. Then you’ll want to poke your toothpick through to keep each popper in place until it’s ready to eat.
The Grubcage can now be opened and two (or three, depending on pepper size) of the raw poppers can be lined up before securing the cage. Cook over an open flame, turning frequently until the jalapenos are thoroughly browned, and the bacon has a dark golden crispiness.
With the crackling fire in the background, the pop of your bacon wrapped poppers will make your mouth water. Pair them with a pale ale or other light beer to ensure maximum tastiness.
If you’ve never cooked bacon wrapped jalapeño poppers, you’ll find this version easy to assemble and a snap to cook. At home, they are typically placed on a cookie sheet or in glass baking pan and baked, turning once during the process. With the Grubcage, you get a chance to watch the pepper darken and the bacon sizzle. Not only do they look great, but they sound impressive too.
Never used a Grubcage? Imagine a square, double-sided cage, each half of the cage is about the size of a slice of bread. The sides separate like a book being opened, ready to welcome sandwiches and poppers and dozens of other grill-friendly foods. The cage snaps shut, then the retractable GrubStick handle extends over the flames. After cooking, you open the cage using a small device that acts as a mini-hotpad, and your meal or snack is ready to be served.