Bacon-Wrapped Jalapeño Poppers on the Blackstone Griddle & Pellet Grill

Todd's legendary Bacon-Wrapped Jalapeño Poppers are back, just in time for the playoffs! Packed with spicy sausage, creamy cheese, and wrapped in crispy bacon, these smoky bites are perfect for game day. Fire up the grill and bring the heat to your snack spread!

Bacon-Wrapped Jalapeño Poppers: https://blackstoneproducts.com/blogs/recipes/bacon-wrapped-jalapeno-poppers-1

Ingredients
Cooking oil, for griddle
1 pound ground breakfast sausage (mild or hot)
12 large jalapeño peppers
12 oz cream cheese, softened
2 cups shredded cheddar cheese
1/2 cup diced red onion
1/4 cup diced cilantro
Salt, to taste
Pepper, to taste
Garlic powder, to taste
24 slices of thin bacon

Directions
1. Preheat the Blackstone griddle to medium heat. Drizzle a little cooking oil on the griddle and spread it evenly.

2. Place the ground sausage on the hot griddle. Stir continuously and cook until fully browned. Remove from the griddle and set aside.

3. Preheat the Blackstone pellet grill to 400°F. For added smoke flavor, use a smoke tube or box with pellets or chips. (Alternatively, you can use a kitchen oven, though cooking times may vary.)

4. Cut the stems off each jalapeño. Slice them in half lengthwise and remove the membranes and seeds with a spoon or knife.

5. In a mixing bowl, combine cream cheese, shredded cheddar cheese, diced red onion, and cilantro. Season with salt, pepper, and garlic powder. Mix thoroughly.

6. Spoon the filling into each jalapeño half. Ensure the filling is evenly distributed.

7. Wrap each stuffed jalapeño half with a slice of thin bacon. Tuck both ends of the bacon into the filling to secure it.

8. Place the bacon-wrapped jalapeños on the top rack of the preheated Blackstone pellet grill. Cook until the bacon is crispy, approximately 25-30 minutes. (If using an oven, cooking may take 35-45 minutes.)

9. Remove the poppers from the grill and let them rest for about 10 minutes before serving.

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