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Grilled Cream Cheese Stuffed Jalapenos - Smoky, Creamy, and Perfect for Sharing

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 10–12 fresh jalapenos (medium size works best)
  • 8 oz cream cheese, softened
  • 1/2 cup shredded sharp cheddar (or pepper jack for heat)
  • 2 green onions, finely sliced
  • 1 small garlic clove, minced (or 1/4 tsp garlic powder)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika (optional but great for depth)
  • 1–2 tsp lime juice (optional, for brightness)
  • Olive oil, for brushing
  • Optional add-ons: 6 slices bacon (halved), panko breadcrumbs, hot honey, or barbecue sauce for drizzling

Method
 

  1. Preheat the grill. Aim for medium heat, about 375–400°F. If using charcoal, let coals settle to a steady medium.
  2. Prep the jalapenos. Slice each pepper lengthwise and scoop out seeds and membranes with a small spoon. For less heat, remove more of the white ribs.
  3. Make the filling. In a bowl, mix cream cheese, cheddar, green onions, garlic, salt, pepper, smoked paprika, and lime juice until smooth.
  4. Fill the halves. Spoon the mixture into each jalapeno, slightly mounding the top. Don’t overfill or it may spill on the grill.
  5. Optional bacon wrap. Wrap each filled pepper with a half slice of bacon and secure with a toothpick. If skipping bacon, brush the pepper skins lightly with olive oil. For crunch, sprinkle a little panko on top.
  6. Grill over indirect heat. Place peppers cut side up on the cooler side of the grill. Close the lid and cook 10–15 minutes, until peppers are tender and cheese is bubbling. If using bacon, add 5 more minutes.
  7. Finish with a quick sear. Move peppers to direct heat for 1–2 minutes to crisp bacon or get light char. Watch closely to avoid flare-ups.
  8. Rest and serve. Let cool 3–5 minutes. Finish with a drizzle of hot honey or barbecue sauce if you like. Serve warm.