Best 5 Grilled Bacon Jalapeno Wraps Recipes

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

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!

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 STUFFED JALAPENOS

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

GRILLED CHEESE, BACON AND JALAPEñO SANDWICHES

Steps:

• In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel.
• Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread.
• Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.