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Jalapeno Poppers

Prep Time15 minsCook Time15 minsTotal Time30 mins

 21 Whole jalapeno poppers
 10 oz Cream cheese (the block, not the spreadable)
 1 Green onion
 ½ tsp Garlic powder
 ½ oz Sharp cheddar cheese, shredded
 12 Slices of bacon

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.


Cut the stem off the jalapenos, removing the pit and seeds. Take a small knife and cave a line down one side making it easier to remove the pit and seeds.


KUDU hack: to reduce the heat of the jalapenos blanch them by boiling in water for 5 minutes. Remove them immediately and place them in a bowl of ice water.


In a small bowl combine cream cheese, green onion, garlic powder and cheddar cheese. Stuff into jalapenos. Place them into a jalapeno grill holder.


Adjust your grill height over the ember at medium-high heat. To locate medium heat, place your hand over the embers and find the height you can count to 3 or 4 before having to remove your hand from the flame. This is the height for medium-high heat (approx. 500 degrees).


Move your KUDU grill grate to that height and place the jalapeno holder on the grill.


Once the cheese has melted remove from grill. Serve.