Grilled Cheese Stuffed Jalapeño Poppers with Smoky BBQ Sauce

Find the perfect recipe for Grilled Cheese Stuffed Jalapeño Poppers with Smoky BBQ Sauce, a spicy twist on a classic favorite.

🕒 Prep: 10 minutes Cook: 7 minutes Total: 17 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: American, Street Food

Allergens

Dairy, Gluten (from panko breadcrumbs)

8 large jalapeños 4 oz cream cheese, softened 1 cup shredded cheddar cheese 1/2 cup panko breadcrumbs 1 tsp garlic powder 1/2 tsp smoked paprika Salt and pepper to taste 2 cups BBQ sauce (store
bought or homemade)

Preheat the grill or stovetop griddle to medium heat.
Cut jalapeños in half lengthwise, remove seeds and membranes, and set aside.
In a bowl, mix together softened cream cheese, shredded cheddar cheese, panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
Stuff each jalapeño half with the cheese mixture and press gently to seal.
Grill or pan fry the stuffed jalapeños for 3 4 minutes on each side until golden brown and the cheese is melted.
Serve immediately with smoky BBQ sauce on the side.

Feel free to adjust the spice level of these poppers by using milder or spicier jalapeños and adding more or less cayenne pepper.

Be careful when handling jalapeños, as the oils can cause a burning sensation on your skin and eyes. Wash your hands thoroughly after cutting them.

For a gluten-free option, replace panko breadcrumbs with almond flour or gluten-free breadcrumbs.

These poppers can be baked in the oven at 375°F (190°C) for 12-15 minutes until golden brown and cheese is melted.

You can also prepare these jalapeño poppers on a stovetop griddle or under the broiler in your oven.

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat before serving again.

3 days in the refrigerator

Arrange stuffed jalapeño halves on a platter with smoky BBQ sauce drizzled around them, creating an inviting visual appeal.

Per serving (2 poppers): 450 calories, 25g fat, 37g carbohydrates, 6g protein.