This recipe originally appeared in 2013, it has been updated with new photos and improved simplified instructions.
You will love this easy jalapeno popper recipe. Cheesy stuffed jalapeno peppers roasted on the BBQ for an easy summer treat. Don’t forget to serve with a simple cilantro mayo. This is a meat-free and gluten-free recipe.
I have a confession to make. I L.O.V.E bar snacks. Especially the deep-fried and cheesy kind. Jalapeno Poppers have always been one of my most favorites.
A so good combination of:
Spicy
Creamy
Crunchy
& cheesy
The best part of this jalapeno popper recipe is that it is actually not all that hard. The list of ingredients is relatively short. And so much better than the cook-from-frozen kind.
The next best part — these stuffed jalapenos are roasted on the BBQ! Yes – that is right. They are fire-roasted for real. The BBQ adds exactly the right smokiness. (and actually lightens up the recipe substantially since there is no deep-fryer involved!)
Yes – you could use an oven. Bake at 425 for 10-12 minutes. The nice hot oven will kinda mimic cooking on a hot grill. You won’t get the BBQ smokiness though.
Its summertime and the best time for easy, casual dining. A few more of our favourite casual summer recipes:
- Sundried Tomato Cheese Rolls
- Black Bean and Avocado Salsa {vegan +GF}
- Roasted Red Pepper Spread {vegan}
How to make BBQ jalapeno poppers
Prep the jalapeno peppers
I like to select large jalapeno’s and cut them each in half length-wise – making two poppers per pepper. You will need about a dozen peppers.
Carefully slice each pepper from stem to tip with a sharp knife. Cut straight through so you have two equal halves.
Scrape out the seeds with a spoon, then set the pepper halves aside.
Leave the stem ends on if you can, it provides a cute little handle.
Make the cheese filling
Let the cream cheese sit out at room temperature for about an hour before starting so that it is nice and soft and will mix easily with the other filling ingredients.
I like to use a store-bought BBQ seasoning mix. Look for a Cajun or Creole seasoning mix. I like this one and this one. But feel free to use your favorite. Basically you want something with salt, a bit of sweetness, chili flavors, and some heat.
A tablespoon or two from that Taco Seasoning packet will work too.
Add the other filling ingredients and mix it all up and set aside.
Assemble and stuff the jalapenos
Pour some bread crumbs into large shallow bowl. I like a seasoned bread crumb so I don’t have to add anything extra.
I’ve been using these plant-based, gluten-free crumbs lately. They are high in protein and stand in nicely in this recipe. Regular breadcrumbs will do. Use gluten-free if that is important to you.
Carefully fill each jalapeno half with cream cheese mixture, then press the jalapeno – cheese-side down – into the bread crumbs. The place on a platter – cheese-side up – until you are ready to BBQ.
How to cook
Preheat the grill to a good medium-high heat and place the stuffed jalapeno peppers directly on the hot grill. You will have to watch them carefully to ensure they do not brown too quickly.
How long they need to cook will depend on the heat of your grill. I like to cook them on medium-high heat. Too hot and they will char very quickly. So watch the heat and make sure the flames are not too high.
I like to close the BBQ lid so heat circulates around the poppers and the crumbs crisp.
You will know they are done with the peppers are soft, lightly browned and the crumbs on top are browning a little bit. It will take 8-10 minutes.
Tip: Spray the bread crumbs with a little cooking oil spray to they will crisp up a little while the roast on the BBQ.
Tip: Pre-heat your grill! I like to get mine started and close the lid for a good 10 minutes before I start grilling these. It helps the peppers cook evenly.
Serving ideas
I really like a creamy cilantro mayo with these poppers. A creamy sauce cools the heat from the jalapenos. This is a simple sauce of mayo, lime juice, and a bit of cilantro. A little sugar to smooth it out a little.
My husband likes to get a little crazy with this sauce and often adds some wasabi powder to spice up the mayo. The wasabi powder adds a completely different kind of heat to the poppers. Not necessary, and please don’t skip over this recipe if you don’t have any. But if you do — it’s a fun addition 🤩
Also serve with a classic, roadhouse style salsa.
Recipe modifications:
For a fancier option (because I think anything with goat cheese is fancy 😉 ) skip the shredded cheese and add about 4 oz of goat cheese to the cheese filling.
As noted above, add wasabi powder to the cilantro mayo. Add about a tablespoon to the cilantro mayo for a yummy and contrasting type of heat. You might need a bit more sugar to balance it out. Adjust to taste.
Make-ahead: jalapenos can be prepped and stuffed with the cheese filling ahead of time. You should wait to add the bread crumbs to just before grilling so they don’t get soggy. Keep the cheese-stuffed, unbreaded, peppers refrigerated up to one day ahead of grilling.
Roasted Jalapeno Popper Recipe
Ingredients
for the jalapenos
- 1 brick cream cheese softened
- 1/4 cup cilantro chopped
- 1 tablespoon Cajun spice mix
- 1/3 cup shredded cheese
- 2 tbsp red onion finely diced
- 10-12 large jalapeno peppers sliced lenghtwise in half, seeds removed
- 1 cup gluten-free breadcrumbs
- olive oil spray
for the cilantro mayo
- 1/2 cup mayo
- 2 tbsp fresh lime juice juice of one lime
- 2 tbsp cilantro
- 1 tbsp sugar or to taste
Instructions
for the jalapenos:
- Prepare the jalapenos by slicing each jalapeno length-wise (Stem end to tip). I like to leave the stem on some of them because it looks nice. Scrap out seeds and membranes with a spoon and discard.
- Preheat grill to medium heat.
- Prepare the filling: mix cream cheese, cilantro, Cajun seasonings, red onion, and shredded cheese together until well combined and evenly mixed.
- Spread bread crumbs in a shallow dish or pie plate.
- Fill each jalapeno half with cream cheese mixture and press, cheese side down, into the bread crumbs to cover the cheese filling and form a crust.
- Place jalapeno’s on a tray, cheese and breadcrumbs side up, and lightly spray with olive oil.
- Place jalapenos on the grill, cheese side up. Close lid, and cook 8-10 minutes.
for the cilantro lime mayo
- Combine all ingredients in a small bowl, allow to sit so the sugar dissolves, 5-10 minutes before serving. Taste for seasoning. Add salt and pepper if necessary.
Notes
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!
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