By Christie Vanover | Published August 26, 2022 | Last Updated September 8, 2022
Why inside out?
I don’t know about you, but I have the hardest time making regular jalapeño poppers. Either my peppers are undercooked or my cheese melts out.
So I created this new way to make poppers that guarantees every bite is perfect, and they don’t take as long to cook. In fact, they can be made to order in 1-2 minutes.
Instead of stuffing a jalapeño half with cream cheese, garlic and cheddar cheese and wrapping it in bacon, you place the cheddar cheese on a griddle and top it with cream cheese, bacon, jalapeño and garlic.
Once the cheddar cheese starts to crisp up, you roll it into a log and your inside out jalapeno poppers are ready.
This recipe includes the same ingredients that you would use for traditional jalapeño poppers, but the dish is assembled a little differently.
Options: These are awesome on their own, but you can also serve them with ranch dipping sauce for more flair.
I teamed up with BBQGuys.com to create this recipe using their Victory 4-burner Gas Griddle.
To cook the cheese crisp properly, set the griddle to medium-low. That will give you a griddle surface temp of anywhere from 350-380F degrees, which is perfect for this recipe.
I always use an infrared gun when griddle cooking, so I can get a true reading of the heat.
How to make inside out jalapeño poppers
- STEP ONE: Remove the seeds and stem from the jalapeños and slice them in half. Then, slice each half into 8 strips. You should end up with a total of 64 strips to make 32 poppers.
- STEP TWO: Slice the cream cheese into 16 slices. Then, slice each of those in half, so you end up with 32 pieces. Keep the cream cheese cold.
- STEP THREE: Cook the diced bacon and sliced jalapeños on the griddle, until the bacon is brown and the jalapeño strips are tender. Remove from the griddle and place on a paper towel lined sheet pan to drain.
- STEP FOUR: Place 2 tablespoons of cheddar cheese on the griddle in an oblong shape. Top with a strip of cream cheese, a pinch of granulated garlic, 2 jalapeño strips and some cooked bacon.
- STEP FIVE: Once the edges of the cheddar cheese start to brown, fold the left edge over the toppings. Then, fold the right edge over the toppings to make a log. Remove and sprinkle with kosher salt.
How to serve these poppers
Once you remove the inside out jalapeno poppers from the griddle, the cheddar cheese will release a little grease, so you may want to let them rest on a pan or plate first and then move them to your presentation platter.
They’ll remain crispy for several minutes. That’s when they taste the best. If they sit around for 30-60 minutes, they will start to soften, but they’ll still taste great.
You can serve them with a little ranch dressing on the side, but they’re perfectly creamy all on their own.
Have some extra ingredients on stand by, because people won’t eat just one.
Although they’re best eaten right away, you can store leftovers in the fridge for 3-5 days.
Reheat them in an oven, toaster oven or air fryer or back on the griddle. Don’t reheat them in the microwave, or everything will melt.
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Frequently Asked Questions
If you want to plan ahead, you can pre-make the bacon and peppers and pre-shred and slice the cheese. Keep the cream cheese pieces separated on a wax-paper lined pan. Then, you can pull out all the ingredients when it’s time to cook them.
Two things can cause this to happen. Either the griddle isn’t hot enough, or you’re not letting the cheese cook long enough before you start to fold it. Make sure the edges are starting to brown. You should be able to slide your spatula under the cheese in one motion.
Because these inside out jalapeno poppers are small, I prefer to use two mini spatulas from Pampered Chef. You can use full size spatulas, too, but these little ones get under the cheese perfectly.
Inside Out Jalapeño Peppers
- 4 jalapenos
- 8 slices bacon diced
- 8 oz cream cheese
- 4 cups cheddar cheese shredded
- 1/2 tsp granulated garlic
- 1/2 tsp kosher salt
- Prep: Cut each jalapeño in half. Remove seeds and stems. Slice halves into 8 strips. You should have 16 strips per jalapeño and 64 strips total. Slice the cream cheese into 16 pieces, and slice each of those in half to make 32 pieces. Keep them cold and separated.
- Cook: Heat your griddle to medium low (350-380F degrees). Place the bacon on the griddle and cook, until it's browned. Add the peppers to the griddle at the same time and cook with the bacon drippings, until tender. Clean the griddle.
- Top Poppers: Place 2 tablespoons of cheddar cheese on the griddle in an oblong shape. Top with 1 piece of cream cheese, a pinch of garlic powder, 2 jalapeño strips and a few crumbles of bacon.
- Fold Poppers: Once the edges of the cheddar cheese start to brown, slide your spatula under the cheese. Fold the left side over the toppings. Then fold the right side over the toppings to make a log. Remove from the grill and sprinkle with salt.
This estimate was created using an online nutrition calculator