Vermont Cheddar Jalapeño Poppers on the Arteflame

Introduction

These Vermont Cheddar Jalapeño Poppers are the ultimate grilled appetizer. Stuffed with rich Cabot cheddar, wrapped in smoky bacon, and finished over the Arteflame Grill’s searing hot flat cooktop, they deliver crisp, savory bites that ooze with melted cheese and just the right kick of heat. Whether you're throwing a backyard barbecue or spicing up game day, this recipe brings the taste of Vermont to your grill.

Ingredients

• 12 fresh jalapeños, halved lengthwise and deseeded
• 8 oz Vermont Cabot Sharp Cheddar Cheese, shredded
• 12 slices of bacon (cut in half to make 24 shorter strips)
• 2 tbsp unsalted butter, melted
• Optional: toothpicks to secure bacon
• Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place napkins in the center of the Arteflame grill basin.
3. Stack firewood over the napkins and light them.
4. Allow the grill 20 minutes to come up to cooking temperature.

Step 2: Prep the Jalapeños

1. Slice the jalapeños lengthwise and remove seeds using a spoon.
2. Fill each jalapeño half with shredded Vermont Cabot cheddar.

Step 3: Wrap with Bacon

1. Wrap each stuffed jalapeño half tightly with a half-strip of bacon.
2. Secure with a toothpick if needed.
3. Brush bacon lightly with melted butter for extra flavor and crispiness.

Step 4: Grill on the Arteflame

1. Place the poppers on the flat cooktop, closer to the center for a higher sear and crisp bacon.
2. Grill for 15–20 minutes, turning occasionally, until bacon is crisp and cheese is melted and bubbly.
3. Remove when they reach golden perfection; bacon should be fully cooked.

Step 5: Rest and Serve

1. Allow poppers to cool for 5 minutes before serving.
2. Garnish with fresh herbs or serve with a side of ranch dressing if desired.

Tips

• Choose jalapeños of similar size so they cook evenly.
• Use Vermont Cabot Extra Sharp for a bolder flavor.
• The hotter the grill zone, the faster the bacon crisps. Stay close and monitor often.
• No need for skewers if the bacon wraps hold well.
• Rotate the poppers every few minutes for even cooking and golden bacon.

Variations

1. Sweet & Smoky Maple Poppers: Add a drizzle of Vermont maple syrup inside each pepper before wrapping in bacon for a sweet balance.
2. Cream Cheese Cheddar Blend: Mix Cabot cheddar with a little cream cheese for an extra creamy filling.
3. Chorizo Stuffed Poppers: Add cooked crumbled chorizo to the cheese mixture for a spicy meat twist.
4. Hawaiian Style: Add a small pineapple chunk inside each pepper with the cheddar and wrap in bacon for a tropical bite.
5. Vegetarian Option: Omit the bacon and grill the cheese-stuffed peppers with a sprinkle of smoked paprika and a drizzle of butter for richness.

Best pairings

• Cold Vermont craft beer or hard cider
• Grilled corn with butter and lime
• Arteflame-seared ribeye or grilled chicken skewers
• Fresh tomato salad or grilled avocado slices
• Honey mustard or spicy aioli for dipping

Conclusion

Grilling these Vermont Cheddar Jalapeño Poppers on the Arteflame brings out deep smoky flavors, a crisp bite, and molten cheese perfection—no pots, pans, or oven needed. Quick to grill, beautifully presented, and packed with Vermont goodness, this dish will quickly become your go-to outdoor appetizer.