Looking for an easy appetizer recipe for your next barbecue? Stuffed jalapeño poppers are just the thing! Fresh jalapeños are filled with chorizo and cheese then wrapped with bacon and grilled to crispy perfection. These poppers are seriously addicting, making them a summertime cookout crowd pleaser.
I love to barbecue! I have my grill ready to go at the first sign of decent weather. These chorizo and cheese stuffed, bacon wrapped jalapeño poppers are always one of the first things I make.
They are beyond delicious so I continue to grill them every chance I get, all summer long. They really are addictive so don’t wait until the end of summer to try them or you’ll be sad you missed your chance to make them all season long.
Invite some friends over for a cookout of make them for your family. You’ll be glad you did.
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How to Make Stuffed Jalapeño Poppers
Gather all your ingredients. Here’s what you need:
- 6 – 8 medium sized jalapeños
- 1 – 9 0z package of chorizo
- 2 cups mixed cheese – I used a Mexican Mix but you can use what ever cheese you want. Pepper Jack would give the poppers more kick if you like things extra spicy
- 1 package thin to normal sliced bacon
Step 1 – Start by cooking your chorizo in a small pan or skillet over medium heat. While the chorizo cooks you’ll prepare your jalapeños.
Step 2 – Slice your jalapeño peppers in half, length-wise. Next remove the seeds and membranes. The membranes hold the capsaicin and that is what make jalapeños spicy so you want to make sure to scrape those away.
I use a jalapeño seeder because it scrapes both the seeds and membranes away in one easy step. It makes things go faster and you get a cleaner looking jalapeño. You can see the one I use in the photo but they can be hard to find.
You can also slice the jalapeños and then use your knife to deseed them as best you can. A deseeder just makes things easier and quicker. If you’re like me and make these often, which you totally should, then I would recommend buying the deseeder.
Wash those jalapeños to clean and wipe away any seeds that are sticking around.
Step 3 – Take your chorizo off the stove top and stir in the cheese. Give your mixture a minute to cool so it’s easier to handle when filling the poppers. Now is a good time to get your grill pre-heated to a medium heat.
Step 4 – Go ahead and stuff your jalapeños.
Step 5 – Then you’re going to wrap the poppers in bacon. This will help hold in the chorizo mix and add amazing flavor because, BACON!
You want to slightly tug on each piece of bacon to stretch it out before you wrap the popper. This will ensure the bacon covers your entire jalapeño popper so nothing falls out. It also thins the bacon even more, making it cook faster and crisp better.
Starting on the top/chorizo side, at one end of your jalapeño, slightly press the end of your bacon into the chorizo. Completely wrap the jalapeño in bacon ending on the opposite chorizo side, slightly overlapping the bacon as you wrap. You want both ends of the bacon to finish on the chorizo side.
Give the top another little press to help stick the bacon to the chorizo. Between the overlap and press, your bacon should stay put with out the use of toothpicks.
How to Grill Jalapeño Poppers
Your grill should be pre-heated and ready for your jalapeño poppers. I’ve never had a problem with these sticking to my grill. If food tends to stick to your grill then you can give it a light spritz with your favorite oil spray.
Lay your bacon wrapped jalapeño poppers on the hot grill and close the lid. Cook for 10 – 15 minutes then flip and cook for another 10 – 15 minutes. Keep an eye on them so they don’t burn.
I have to give a quick shout out to my grill. Yep. I freaking love it! My husband got it for me early in our marriage when we were still trying to super impress each other. It’s a Weber Q2200 Liquid Propane Grill.
Why do I love it so much? Good question. The size is great for a small patio. We’ve lived in a good amount of places with small patios or balconies and this grill always fits perfect. The grill is also portable so it’s been taken to the park for group picnics with ease. It’s great for camping and tailgating as well.
I’ve had this thing for around 15 years and the push button to start the flame STILL WORKS! I don’t have to try to start the thing with a long lighter because it stopped working after a couple years like a ton of BBQs.
My mom once convinced my brother to light our old grill this way and he almost burned his eye brows off. We still like to tease her about it. No one should have to worry about burned eye brows when all you want is yummy barbecue.
It also works with small and large propane tanks. When I grill at home I connect it to a big tank but if we’re taking the grill on the road we grab a smaller tank.
It’s sturdy and made well but it’s light enough to carry and move around easily on its stand. It cooks beautifully. It’s small but can still grill a decent amount of food. The fold outs are super helpful but tuck away so the grill takes up less space when stored. If you’re looking for an awesome Father’s Day gift you should definitely check it out.
Grilled Jalapeño Poppers
Look at these bad boys! How freaking delicious do they look? Just give them a minute to cool before you bite into one.
That wrapped bacon really helps hold in the heat so don’t go burning your mouth. I may or may not have done this because I’m too impatient to wait.
Grilling season is so much fun and I can’t wait to share some of my favorite Barbecue and Summer recipes with you. If you need some BBQ recipes make sure you subscribe to our blog or our newsletter so you don’t miss any of them.
What are some of your favorite things to grill? Make sure to let us know in the comments!
Chorizo & Cheese Stuffed, Bacon Wrapped Jalapeno Poppers
- 6 – 8 medium sized jalapenos sliced in half length wise and seeded
- 1 package chorizo cooked
- 2 cups shredded cheese I used a cheddar blend but feel free to experiment
- 1 package bacon thin to normal sliced
- Start by cooking your chorizo in a pan on the stove top. The chorizo will cook on the grill as well but I like to start it out on the stove top to make sure it gets cooked enough. I let it cook on low-medium heat while I prepare the jalapeños.
- Slice your jalapeños in half length wise and remove the seeds. You can wear gloves while working with jalapeños. The juice will get on your fingers and if you rub your eye later it will sting the crap out of it, even if you washed your hands after handling the jalapeños.
- Rinse your jalapenos to clean them and get all the seeds out.
- Now that your jalapenos are ready to fill, take your chorizo off the flame and stir in cheese.
- Let the cheese melt and chorizo cool for minute so it’s easier to handle.
- Pre-heat your grill on medium heat.
- Stuff your jalapenos with the chorizo and cheese mix.
- Grab one piece of bacon and strecth it just a bit to make it longer and thin it out even more.
- Starting on the top/chorizo side at the end of your jalapeño, slightly press the end of your bacon into the chorizo and completely wrap the jalapeño ending on the chorizo side, slightly overlapping the bacon as you wrap. You want both ends of the bacon to finish on the chorizo side. Give the top another little press to help stick the bacon to the chorizo. If you do this correctly you won’t need to use toothpicks to secure the bacon.
- Place the stuffed jalapeño poppers on the grill and close the lid.
- Cook for 15 minutes and then flip and cook for another 15 minutes. Keep an eye your poppers to make sure they don’t burn.
- I use medium sized jalapeños when making these poppers. If you grab small jalapeños you can cut the bacon in half. If the poppers are too big you run the risk of not being able to fully cover them with the bacon. If this happens then some of your chorizo can fall out.
- Don’t by thick cut bacon. It doesn’t wrap as well, it takes longer to cook, and it doesn’t crisp up enough.
- Jalapeño size and grill all determine cooking time so times may vary. I suggest checking your poppers about 10 minutes into cooking to see how they are looking. Occasionally I do flip the jalapeño poppers more than once or kind of place them on there sides if the bacon has spots where it hasn’t cooked as much as I like.