Grilled Bacon Wrapped Jalapeno Bombs Recipes

GRILLED BACON JALAPENO WRAPS

Steps:

• Preheat an outdoor grill for high heat.
• Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• Place on the grill, and cook until bacon is crispy.

GRILLED BACON-WRAPPED JALAPENO POPPERS RECIPE

Steps:

• Remove the cream cheese from the fridge so that it starts to soften.
• Soak 12 toothpicks in a bowl with water to use later for securing the bacon.
• Wash the jalapeños, and cut the stem ends off. Cut the jalapeños in half lengthwise, then remove the seeds and ribs with your hands, or scoop out with a spoon. (Wear food-safe gloves for this step.)
• In a medium bowl, combine the cream cheese, shredded cheddar, and smoked paprika.
• Cut the bacon slices in half.
• Fill the jalapeño halves with the cheese mixture. Then, wrap the jalapeños in bacon, and secure them each with a toothpick.
• Heat up your grill, and scrape it clean. Reduce heat to medium-high.
• Place the poppers on the grill cut side up, and grill for 3 minutes. Flip them carefully, and grill for 3 to 5 more minutes, until the bacon begins to crisp, but before you start to lose any oozy cheese. Flip the poppers again, and move them to indirect heat. Reduce the grill to low, and cook the poppers for another 10 minutes.
• While the poppers finish cooking, combine the BBQ sauce and the grape jelly in a small pot. Place the pot on the grill on low heat for about 10 minutes, stirring until the mixture is simmering and smooth.
• When the poppers and sauce are ready, use a basting brush to glaze the poppers with the sauce.
• Cook the glazed poppers for another 5 minutes.
• Remove the poppers from the grill, and serve them with the remaining sauce on the side.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

GRILLED BACON-WRAPPED OLIVES

Steps:

• Wrap each olive with a piece of bacon and secure with a toothpick.
• Preheat a grill for medium heat. When hot, lightly oil the grate.
• Grill the olives until the bacon has crisped, about 10 minutes. Turn frequently and keep a spray bottle handy in case of flare-ups from the bacon grease. Remove to a paper towel lined plate to absorb any excess grease.

BAKED BACON JALAPENO WRAPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
• Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

CHICKEN BOMBS WITH BACON AND JALAPENOS

Steps:

• Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
• Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
• Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
• Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

GRILLED BACON JALAPENO WRAPS

Steps:

• 1. Preheat an outdoor grill for high heat.
• 2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• 3. Place on the grill, and cook until bacon is crispy.
• My Note: Here's what I found made them great. After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes. We taste tested several cream cheese flavors. We picked 3 fav's, they were the cream cheese mixed with a powdered ranch mix, or mixed with a chipotle seasoning, or mixed with worstershire and garlic powder. (we tried 12 different flavors to get this perfect) Also, I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 minute Then 10 minutes on the grill is perfect.
• After making these many times, I can tell you that you really need to make them ahead of time and put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. This will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds. I cook them in the oven on 350 for about 45 minutes. ***A low calorie version is use fat free cream cheese and wrap each 1/2 pepper with only 1/2 slice of bacon. They are just as good and only about 60 calories each!