Wisconsin Bacon Jalapeño Poppers on the Arteflame

Introduction

Bold, smoky, and irresistibly cheesy, these Wisconsin Bacon-Wrapped Jalapeño Poppers are a flavorful favorite. Made entirely on the Arteflame Grill, they’re the perfect appetizer for any BBQ. By using the grill’s blazing-hot center grate and wide flat cooktop, we achieve that perfect combination of crisp bacon, creamy cheese, and slightly charred jalapeños. No need for an oven or pan—every step is grilled to perfection!

Ingredients

• 12 fresh jalapeño peppers
• 8 oz cream cheese, softened
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 12 slices Wisconsin maple-smoked bacon, cut in half
• Toothpicks (soaked in water for 15 minutes)
• 2 tbsp unsalted butter (for greasing the cooktop)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on 3 paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the paper napkins and allow the fire to establish for about 20 minutes until the cooktop is hot and ready.

Step 2: Prepare the Jalapeños

1. Slice each jalapeño in half lengthwise and remove the seeds and membrane using a spoon for less heat.

Step 3: Make the Filling

1. In a mixing bowl, combine softened cream cheese, shredded Wisconsin cheddar, garlic powder, onion powder, and smoked paprika. Mix until smooth.
2. Stuff each jalapeño half with the cheese mixture generously.

Step 4: Wrap with Bacon

1. Wrap each filled jalapeño half with a half-slice of Wisconsin bacon and secure with a water-soaked toothpick.

Step 5: Grill the Poppers

1. Add a pat of butter to the Arteflame griddle near the hot center to grease your cooking zone.
2. Place each bacon-wrapped jalapeño popper cheese-side up on the flat cooktop, positioning closer to the center for higher heat.
3. Cook for about 5-7 minutes on each side, rotating frequently for even crisping. Move poppers further from the center if bacon begins to brown too quickly.
4. Check the bacon to see when it becomes golden and crispy and remove from heat when the internal temperature is 15°F below your desired level since carryover cooking will finish them perfectly.

Tips

• Use gloves when handling raw jalapeños to prevent skin irritation.
• Make sure to secure bacon tightly with toothpicks to keep everything in place on the grill.
• Cook poppers cheese-side up to prevent filling from spilling onto the griddle.
• Feel free to use flavored wood chunks (like hickory or cherry) for added smokiness.
• Don't rush—let the bacon crisp slowly for best texture and flavor.

Variations

1. Wisconsin Three-Cheese Poppers: Add Wisconsin mozzarella and pepper jack to the cheddar filling for a more complex cheesy flavor.
2. Maple-Bourbon Glazed Poppers: Brush bacon with a maple-bourbon glaze halfway through grilling for a sweet and smoky twist.
3. Spicy Sausage-Stuffed Poppers: Mix cooked chorizo or Italian sausage into the cheese filling for a bold, savory pop.
4. Vegetarian Poppers: Skip the bacon and top with grilled breadcrumbs and parmesan for a crispy crunch.
5. Buffalo Ranch Poppers: Add a tablespoon of ranch seasoning and a dash of buffalo sauce to the filling for spicy, creamy buffalo-style poppers.

Best pairings

• Cold Wisconsin lager or IPA
• Grilled corn with butter and paprika
• Grilled steak bites or chicken skewers
• Crispy coleslaw with tangy vinaigrette
• Chilled melon slices to cool the spice

Conclusion

Grilled to crispy, cheesy perfection, these Wisconsin Bacon-Wrapped Jalapeño Poppers are the ultimate crowd-pleaser appetizer. By utilizing your Arteflame grill’s high heat zones, you deliver unbeatable flavor and texture without needing an oven or extra pans. Grab your favorite pairing and fire up the grill for your next cookout—the bold taste of Wisconsin awaits.