Bobby Flay Jalapeno Poppers Recipe

Have you ever craved something bold and addictive? A snack that just draws people in? I remember the first time I tasted Bobby Flay’s jalapeño poppers. The heat from the jalapeños contrasted beautifully with the rich creaminess of the cheese filling.

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Appetizer

Cuisine: American

Keyword: Bobby Flay Jalapeno Poppers Recipe

Servings: Servings

Calories: 355kcal

Author: Rebecca Novak

Equipment

Grill

Ingredients

For the Grilled Red Pepper-Tomato Sauce:

2 red bell peppers charred, peeled, and finely chopped
2 plum tomatoes grilled until slightly blackened on all sides, and roughly chopped
2 tablespoons red wine vinegar
1 tablespoon natural honey
¼ cup fresh cilantro chopped
¼ cup extra virgin olive oil
Pinch of smoked paprika
Sea salt and freshly ground black pepper to taste

For the Cheese Mixture:

8 oz cream cheese softened to room temperature
4 oz fresh goat cheese softened
4 oz finely shredded aged white Cheddar
2 ears of corn grilled in their husks, kernels removed
2 stalks green onions thinly sliced
Sea salt to taste
Freshly cracked black pepper
12 jalapeño peppers halved, de-stemmed, and de-seeded
1 heaping tablespoon smoked ancho chili powder
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro chopped

Instructions

Step 1: Prepare the Grilled Red Pepper-Tomato Sauce

Start by preheating your grill. This isn’t just any sauce; it serves as the base that ties everything together. Char the red peppers until the skin is blackened. Let them rest so you can peel them easily. After grilling, chop them finely.
Grill the plum tomatoes until they also develop a nice char. Combine the chopped peppers and tomatoes in a bowl. Add the red wine vinegar, honey, cilantro, olive oil, and smoked paprika. Season with salt and pepper.
Stir together and set aside. This sauce is colorful and vibrant—think of it as the salsa that complements your poppers.

Step 2: Make the Cheese Mixture

In a large bowl, combine softened cream cheese, goat cheese, and aged cheddar. Mix with a fork until creamy. Then, add the grilled corn kernels and green onions. Season with sea salt and freshly cracked black pepper to taste.

Step 3: Prepare the Jalapeños

Here’s where things get spicy! Slice the jalapeños in half lengthwise and remove the seeds and stems. If you like it hot, you might consider leaving some seeds in, but I recommend starting by removing them.

Step 4: Stuff the Jalapeños

Using a small spoon, fill each jalapeño half generously with the cheese mixture. Do not be shy; make them heap over. This is what we’re here for!

Step 5: Spice It Up

Sprinkle smoked ancho chili powder on top of each stuffed jalapeño. It adds a wonderful smoky flavor that enhances the dish immensely.

Step 6: Grill the Stuffed Jalapeños

Place the poppers on the grill over medium heat, close the lid, and cook for about 15–20 minutes. They’ll get bubbly and golden. Keep an eye on them; you want them tender and slightly charred but not burnt.

Step 7: Serve with the Red Pepper-Tomato Sauce

Once they’re ready, carefully remove them from the grill. Let them cool just a tad, and then serve them with your grilled red pepper-tomato sauce. Voila! You’ve created a crispy, creamy, spicy treat that’ll impress anyone.

Notes

Choose Fresh Jalapeños: Select firm and bright green jalapeños. Fresh peppers yield a better taste and texture.
Soften the Cheese: Make sure your cream cheese is at room temperature for easy mixing. This helps achieve that creamy texture.
Experiment with Cheeses: Feel free to try different cheese combinations! Pepper jack or mozzarella can add interesting twists.
Adjust Spice Level: If you’re worried about heat, wear gloves while handling peppers and remove all the seeds. For a spicier kick, try adding diced jalapeño to the cheese mixture.
Make Ahead: The poppers can be assembled a few hours in advance. Cover them with plastic wrap and grill when ready.

Nutrition

Tried this recipe?Let us know how it was!