Cheese stuffed whole jalapeños wrapped in bacon and cooked to delicious, bubbly, crispy perfection. We'd ask, "What's not to love?" but there's not really a point given it's the closest thing to perfection within the realm of food.
Preheat an outdoor grill to medium heat and lightly oil the grates.Charcoal Grill: Once the coals are ready, place them on one side of the barbecue, to have a zone of direct heat and another of indirect and thus be able to control the cooking of the jalapeños.Gas Grill: Preheat the grill to medium heat using all of the burners. Once preheated, turn off half of the burners for an indirect/direct heat source.
Using latex gloves, place a jalapeño pepper onto a work surface, and slice it lengthwise from the side of the pepper, exposing the seeds and white membrane.
With a small knife, carefully scrape out the seeds and membrane, leaving the pepper hollow. Repeat with the rest of the peppers.
Mix the cheddar cheese with the cream cheese and add it to a piping bag. Stuff each pepper with the cheese mixture.
Wrap each stuffed pepper in half of a bacon slice. Secure with toothpicks.
Grill the peppers on the indirect-heat part of the grill until the peppers are hot and juicy and the bacon is browned, approx. 20 minutes. Then transfer them over to the direct heat part of the grill until the bacon is crispy (about 3 min.). Depending on how thick the jalapeños are and how crispy you’d like the bacon.
Cool for a few minutes. Serve and enjoy.
The membrane is the hottest part of the pepper, so if you would like the poppers to be more spicy, you can leave a bit of the membrane and/or seeds behind. Removing it all leaves a hint of spice behind after being grilled.