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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Grilled Jalapeño Poppers

Posted by: ari | well seasoned

These are not your average grilled jalapeño poppers! Instead of cream cheese, fresh jalapeños are filled with Boursin cheese, then topped with shredded Monterey Jack. No bacon necessary! Simply grill until peppers blister and cheese has melted on top, then dig in. Their smokey flavor and cheesy taste makes these fiery peppers an easy, fun appetizer to spice up your next game day or holiday meal!

recipe +-

Posted by: ari | well seasoned
Grilled jalapeno poppers on a tray with chives and cilantro
Print Recipe
5 from 3 votes

Grilled Jalapeño Poppers

These are not your average grilled jalapeño poppers! Instead of cream cheese, fresh jalapeños are filled with Boursin cheese, then topped with shredded Monterey Jack. No bacon necessary! Simply grill until peppers blister and cheese has melted. A smoky, cheesy appetizer that's gone before you know it!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: grilled jalapeños, jalapeno poppers with cheese, stuffed jalapeno peppers
Servings: 5 servings
Calories: 90kcal
Author: ari | well seasoned

Equipment

  • Grill

Ingredients

  • 10 large jalapeño peppers
  • 2 (5.2 oz ) containers Boursin Garlic & Fine Herbs cheese spread, room temperature
  • 1 cup Monterey Jack cheese shredded
  • flaky sea salt for serving
  • 2 Tbsp chives thinly sliced, for serving
  • cilantro for serving
  • Parmesan peppercorn or ranch optional, for serving

Instructions

  • Recommended to wear gloves while working with jalapeños! Cut each jalapeño in half lengthwise, leaving the stems attached.
    Halved fresh jalapenos on parchment
  • Use a melon baller or teaspoon to gently scoop out seeds and membranes from each jalapeño, then discard. See note below re: heat level.
    step by step photos using a melon baller to remove seeds and membrane of jalapenos
  • Fill each jalapeño half with 1-2 Tbsp of Boursin, making sure the filling is level with the top of the pepper and not going any higher.
    Halved jalapeños stuffed with Boursin
  • Sprinkle each filled pepper with about 1 Tbsp Monterey Jack cheese.
    Jalapeno poppers with Boursin and monterey jack cheese on a baking sheet
  • Preheat grill to 400-425F. Coat with nonstick grill spray, then place stuffed jalapeños directly on the grill grates. Cook until pepper skins have blistered and cheese is bubbly and golden brown on top. Carefully remove using a spatula and transfer to serving tray.
    Close up of grilled jalapeño popper on a board
  • Immediately sprinkle with a pinch of flaky sea salt, then garnish with chopped chives and cilantro. Optional: serve with dipping sauce, such as ranch or parmesan peppercorn.
    Dipping a jalapeno popper into dressing

Notes

  • For mild heat: remove all seeds and membrane.
  • For medium heat: remove all seeds, but leave membrane.
  • For extra hotttt: leave it all! Be warned, this is spicy!
  • To make ahead: Follow instructions and assemble as directed. Before cooking, place on a baking sheet and freeze until solid. Transfer the frozen, unbaked jalapeño poppers to a Ziploc bag or sealed freezer-safe storage container. Uncooked peppers will keep for up to 6 months. Note: We do not recommend freezing cooked jalapeño poppers -- they do not hold their shape well when reheated.
  • To cook from frozen: You can place frozen uncooked jalapeño poppers directly on a preheated grill and cook for an additional 3-4 minutes. Alternatively, you can oven bake the frozen poppers at 425 F for about 20-22 minutes.
 

For more healthy grilling recipes, check out the following:

Nutrition

Serving: 4pepper halves | Calories: 90kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!