Texas Grilled Jalapeño Poppers on Arteflame

Introduction

Get ready to spice things up with these irresistible Texas-style grilled jalapeño poppers. Stuffed with creamy cheese and wrapped in crispy bacon, these poppers get a bold, smoky flavor from the high-heat searing power of the Arteflame grill. With the ability to grill everything directly on its solid steel flat griddle cooktop or the ultra-hot center grill grate, this recipe delivers unbeatable taste and texture—without the need for an oven or stovetop. It's easy, stunning, and packed with Lone Star flavor.

Ingredients

• 12 fresh jalapeño peppers
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 12 slices bacon
• 2 tbsp butter (for griddling)
• Toothpicks (soaked in water)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins and light them.
3. Wait about 20 minutes until the center grill grate hits max temp and the flat cooktop griddle is evenly hot.

Step 2: Prepare the jalapeños

1. Slice each jalapeño lengthwise on one side without cutting all the way through.
2. Use a small spoon to remove seeds and membranes for less heat (or keep some for an extra kick).

Step 3: Make the cheese filling

1. In a bowl, mix cream cheese, shredded cheddar, garlic powder, and smoked paprika until smooth.
2. Fill each jalapeño cavity with the cheese mixture using a small spoon or piping bag.

Step 4: Wrap and secure the jalapeños

1. Wrap each stuffed pepper with a slice of bacon, securing with soaked toothpicks to prevent curling on the grill.

Step 5: Grill the poppers

1. Add a little butter to the hotter zone of the flat cooktop near the center grill grate.
2. Place bacon-wrapped jalapeños on the griddle with the seam side down to crisp the bacon and seal.
3. Grill, turning occasionally, until the bacon is crispy and golden on all sides and cheese starts to ooze out (about 10–14 minutes).

Step 6: Rest and serve

1. Transfer poppers to the cooler outer edge to briefly rest.
2. Remove toothpicks and serve hot.

Tips

• Use thick-cut bacon for a better wrap and crispier results.
• Don't overstuff the jalapeños to avoid too much spillover on the grill.
• Keep an eye on the temperature zones: use the inner griddle area for faster cooking and crisping.
• Use a dome or Arteflame pizza oven hood to melt cheese more evenly if desired, even though the grill doesn’t have a lid.
• Remove from the grill when the internal cheese temp is about 135F—it'll rise to perfection off-heat.

Variations

1. Texas Brisket Poppers: Replace cheese filling with chopped smoked brisket and cream cheese for BBQ fusion poppers.
2. Southwestern Poppers: Mix in black beans, corn, and pepper jack cheese with the cream cheese for bold Tex-Mex flavor.
3. Buffalo Chicken Poppers: Combine shredded buffalo chicken and cream cheese, then wrap in bacon for heat with a tangy twist.
4. Chorizo Poppers: Blend cooked chorizo with Mexican cotija cheese and stuff into jalapeños for a spicy, smoky delight.
5. Breakfast Poppers: Fill with scrambled eggs, cheddar, and crumbled sausage, wrap in bacon, and serve with hot sauce.

Conclusion

These Texas Grilled Jalapeño Poppers are the ultimate grilled appetizer—spicy, creamy, smoky, and wrapped in crispy bacon. Made entirely on the Arteflame grill, they’re a showstopper for game day, backyard BBQs, or any occasion that craves that bold cowboy cookout flavor.

Best pairings

• Ice-cold craft beer (IPAs or pale ales)
• Grilled corn on the cob with cilantro-lime butter
• Smoked brisket sliders
• Texas coleslaw or grilled peach salad
• Grilled cornbread with honey butter