These crazy good blue cheese jalapeño poppers happened purely by accident and boy am I glad they did! I’ve always loved jalapeño poppers, in fact, they are one of the first recipes to ever make it on this blog.
And I’ve made them a few different ways too: The original atomic buffalo turd style with the bacon wrapped around the pepper, Havarti prosciutto jalapeno poppers, smoked for my cookbook which is when I started slicing them in half and precooking the bacon to make little jalapeno bacon boats which cook more evenly, and Southern Style when I made Pimento Cheese Jalapeno Poppers, which are perfect for anytime, but especially tailgating season.
So here we are at blue cheese because I somehow ended up with an abundance of Danish blue cheese and also had the ingredients for poppers in the fridge and viola! Magic happened on my grill! And then I ate pretty much the entire batch in one sitting and had a bit of an upset stomach and it was totally worth it because that is how good they are!!If you love jalapeño poppers you have come to the right place and we can definitely be friends. And chances are you are here because you love blue cheese and also love jalapeño poppers so we definitely were meant to be friends. What's the most creative way you've made jalapeno poppers? Leave me a comment below!
Blue Cheese Jalapeno Poppers
If you love blue cheese, and you love jalapeno poppers, your worlds are colliding because combining blue cheese into a jalapeno poppers is the most epic dish ever!
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Servings: 8 appetizer size servings
Ingredients
- 8 oz high quality blue cheese or gorgonzola
- ½ block cream cheese- 10 oz.
- 8 jalapeños seeds removed and cut in half (like little jalapeño boats)
- 1 pack bacon cooked halfway-3/4 way ( I usually microwave thick cut bacon for about 3 minutes and it is perfectly partially cooked)
Instructions
- Place cream cheese on the counter to get to room temperature while prepping the jalapeños.
- Meanwhile, remove seeds from the jalapeño poppers. I find this the easiest to do by cutting off the tops and using a butter knife to remove the seeds while running under water in the sink. Cut the jalapeños in half.
- Crumble the blue cheese and mix with the cream cheese in a bowl. Spread the cheese mixture into each jalapeno. Next, place a piece of bacon the same size as the jalapeno right on top of the cheese; the cheese will help the bacon adhere to the pepper.
- Heat your grill for medium direct heat, about 350 degrees. Places your jalapeno boats onto the grill and let grill for 8-10 minutes or until char marks have formed and the cheese has begun to get bubbly.
- Serve immediately. Prepare to be amazed!
Do you love Jalapeno Poppers? You've come to the right place! Check out my other jalapeno popper recipes, aka Atomic buffalo turds or “ABTs” below:
