Fire-Kissed Jalapeño Poppers on Nebraska Arteflame Grill

Introduction

Smoky, cheesy and irresistibly crispy, these Fire-Kissed Jalapeño Poppers are the ultimate grilled appetizer straight from the heart of Nebraska. Stuffed with rich cream cheese, wrapped in savory bacon, and grilled to perfection on the Arteflame grill, these poppers burst with flavor in every bite. This recipe capitalizes on the unique design of the Arteflame grill, which sears food flawlessly without burning, and lets you grill your entire dish—and even sides—on one surface.

Ingredients

• 10 fresh jalapeño peppers
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 10 slices of bacon, cut in half
• 2 tbsp unsalted butter (for griddle)
• Toothpicks (optional, to secure bacon)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the fire bowl of your Arteflame grill.
3. Stack quality firewood on top and light the napkins.
4. Wait about 20 minutes until the flat cooktop and center grill grate are hot and ready to cook.

Step 2: Prep the Jalapeños

1. Cut each jalapeño lengthwise and remove seeds and membranes using a spoon. Be careful—wear gloves if needed.
2. Combine cream cheese, shredded cheddar, garlic powder, smoked paprika, and salt in a bowl. Mix until creamy.
3. Stuff each jalapeño half with the cheese mixture.

Step 3: Wrap with Bacon

1. Take a half slice of bacon and wrap it tightly around each stuffed jalapeño.
2. Secure with a toothpick if necessary.

Step 4: Grill the Poppers

1. Add butter to the Arteflame flat cooktop near the center.
2. Place bacon-wrapped jalapeño poppers on the griddle, cheese side up.
3. Grill near the hotter center so the bacon renders and crisps, but the cheese doesn't overcook.
4. Turn occasionally for about 15–20 minutes until bacon is crisp and jalapeños are tender.

Step 5: Serve and Enjoy

1. Remove poppers from the grill and let them sit for 3-5 minutes.
2. Serve hot with your favorite dipping sauce or enjoy as is!

Tips

• The hotter the pepper, the more intense the flavor—choose accordingly.
• A little butter prevents sticking and enhances flavor on the griddle.
• Start grilling bacon with the seam side down to prevent unwrapping.

Variations

1. Smoked Gouda Poppers: Swap cheddar for smoked gouda to add a deep smoky dimension.
2. Spicy Sausage Stuffed: Mix in cooked spicy Italian sausage with the cheese filling for added heat and texture.
3. Southwest Poppers: Add corn kernels and chopped cilantro to the cheese mix.
4. Blue Cheese Bites: Replace cheddar with blue cheese for a bold flavor profile.
5. BBQ Glazed Poppers: Brush poppers with BBQ sauce during the final 5 minutes of grilling.

Best pairings

• Grilled corn with lime butter on the Arteflame flat griddle
• Cold craft beer or a crisp hard cider
• Grilled wings or ribeye (reverse-seared on the center grill grate)
• Smoky baked beans or slaw on the cooler outer edges of the cooktop

Conclusion

These Nebraska-style Arteflame Fire-Kissed Jalapeño Poppers are a surefire grill crowd-pleaser. Crisp, creamy, and packed with heat, they’re the perfect mix of flavor and flair. Whether as appetizers or game-day snacks, they take full advantage of the Arteflame’s superior cooking zones and flavor-enhancing steel griddle.