Grilled Jalapeno Poppers with Roasted Red Pepper Sauce

Skip the fryer and make these easy Grilled Jalapeño Poppers at home! Stuffed jalapeno halves with charred corn and green onions are grilled then served with a tangy sweet Roasted Red Pepper Sauce that’s simply amazing.

Overhead shot of grilled jalapeno poppers in a round dish with roasted red pepper sauce.

I love spicy food and jalapeno poppers are no exception.  My favorite poppers are filled with cream cheese….I’m not a huge fan of the cheddar.  But I definitely wouldn’t turn a cheddar filled jalapeno popper away because they’re stuffed with cheese.

Now we all know the usual recipe for a popper calls for some deep frying…and we also know that I don’t shy away from deep-fried things.  BUT when I saw Bobby Flay make his Grilled Stuffed Jalapenos on one of his shows on some random Saturday morning, I knew that these were going to be a hit.  And they are.  Every.single.time.

Every time I make them people want the recipe.  They are a bit of work but it is soooo worth it.  And if you prep them in advance of a barbecue or party they literally take minutes to cook on the grill.

Close up of cream cheese stuffed jalapeno poppers on an olive wood board.


Making stuffed jalapeno poppers on the grill is really simple to do and you can fill the peppers with just about anything you want. For this recipe, we used a blend of cream cheese, goat cheese and white cheddar that’s been mixed with grilled corn kernels and green onions.

Jalapeños are not super spicy as there one of the milder versions of chili peppers I know of. Smaller jalapeños are much spicier than the larger peppers but sometimes you can get a pepper that will take you by surprise so bite cautiously, my friends.

You can control some of the heat level by scooping out ALL of the seeds and white membrane for a milder pepper or leave some of the white membrane in the chili for a fiery heat. 

Sometimes I do a little mix of both and keep them on separate platters.  Some people don’t want to hang around a party rubbing milk on their lips so they will appreciate the hard work you put into making a milder version for them.  Otherwise, serve some milk with the martinis and beer.  K?

Overhead shot of stuffed jalapeños on a board with a white dish with roasted red pepper sauce.


Making homemade Jalapeno Poppers is super simple to do when you grill them outdoors. If you don’t have a grill, this recipe will work well by baking the jalapeno poppers in the oven.

Here’s how to make them:

Heat the grill to medium.

Mix together the cream cheese, goat cheese and cheddar until smooth.

Fold in the corn, green onions, chili powder, salt and pepper and combine thoroughly.

Fill each jalapeno half with 2 tablespoons of the cheese mixture.  

Grill the jalapenos, filling side up, until slightly charred and tender, approximately 5-6 minutes.

Spoon the red pepper sauce onto a platter and top with the jalapenos.

Sprinkle with smoked paprika.

Serve immediately.

One word of caution….be sure to keep an eye on the jalapeno poppers while they’re cooking.  If the jalapeno pepper is on the smaller side it can turn inside out if the heat is too high. This will cause the cheese to spill out and, basically, the jalapeño is no longer a popper.

jalapeno halves being stuffed with cream cheese and arranged on an olive wood board.


  • Wear gloves when cutting and seeding your jalapeños if you’re sensitive to the oils. I don’t, typically, wear gloves but I have been on the receiving end of jalapeno in the eye and it’s no fun.
  • Use a hand mixer to mix the cheese to ensure it’s smooth, creamy and easy to spread inside the jalapeno.
  • Larger jalapeno peppers work well for this recipe because you have more area to fill. They also are less likely to bend, fold and spill the filling once they’re cooked.

Grilled jalapeno poppers on a plate with red pepper sauce.


We like to serve our grilled Jalapeno Poppers with the Roasted Red Pepper sauce. It’s slightly sweet and tangy, perfect for the creamy filling and spicy heat of the peppers.

They go extremely well at a barbecue or tailgate with big bowls of chili and guacamole with tortilla chips.

Close up of cream cheese stuffed jalapeno poppers on a wood board.


If you love these grilled jalapeno poppers, you may also like this eggs Benedict with Jalapeno Hollandaise. It’s a revelation for Sunday Brunch.

Or try this easy Jalapeno Corn Casserole, like corn bread but better. Or try these Bacon Wrapped Jalapeno Poppers dressed up for the holidays and these easy Loaded Mashed Potato Poppers.  Sounds pretty genius, doesn’t it?

And if you’re left with a pile of jalapeno peppers that never became poppers….try this easy Pickled Jalapeno recipe that’s ready in under an hour.

Two jars of pickled jalapeños stacked on top of each other.



Adapted from Bobby Flay – Boy Meets Grill


Overhead shot of grilled jalapeños stuffed with cream cheese in a round dish with roasted red pepper sauce.


Fiery and smoky, Grilled Jalapeno Poppers stuffed with goat cheese, cheddar and corn are served with a sweet, tangy roasted red pepper sauce for the ultimate appetizer.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine American
Servings 8
Calories 300 kcal


  • grill


For the stuffed jalapenos:

  • 6 ounces cream cheese at room temperature
  • 4 ounces soft goat cheese
  • 4 ounces shredded white cheddar
  • 3 ears corn shucked, grilled and kernels removed
  • 2 green onions grilled and thinly sliced
  • 1 tablespoon chili powder
  • kosher salt
  • pepper
  • 8 jalapeno chiles halved and seeded
  • 1 tablespoon smoked paprika

For the Roasted Red Pepper Sauce:

  • 1 red bell pepper grilled, peeled, seeded and cut into chunks
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/4 cup fresh cilantro leaves chopped
  • 1/4 cup olive oil
  • kosher salt
  • pepper


For the Jalapeno Poppers:

  • Heat the grill to medium.
  • In a medium bowl, mix together the cream cheese, goat cheese and cheddar until smooth.
  • Add the corn, green onions, salt and pepper and combine thoroughly.
  • Fill each jalapeno half with 2 tablespoons of the cheese mixture and sprinkle with some chile powder. (Can be made ahead at this point, covered and refrigerate for up to 6 hours.)
  • Grill the jalapenos, filling side up, until slightly charred and tender.  Approximately 5-6 minutes.

For the Roasted Red Pepper Sauce:

  • Combine the pepper, tomatoes, vinegar, honey and cilantro in a blender and blend until smooth.
  • With the motor running, add the oil until blended.
  • Season with salt and pepper to taste.
  • Spoon the red pepper sauce onto a platter and top with the jalapenos.
  • Serve immediately.


Sauce can be made up to one day in advance.


Calories: 300kcalCarbohydrates: 17gProtein: 10gFat: 23gSaturated Fat: 10gCholesterol: 45mgSodium: 317mgPotassium: 248mgFiber: 3gSugar: 10gVitamin A: 2265IUVitamin C: 40mgCalcium: 169mgIron: 1mg
Keyword grilled jalapeno, jalapeno poppers, stuffed jalapeno
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Jalapeno Poppers

5 comments on “Grilled Jalapeno Poppers with Roasted Red Pepper Sauce”

  1. Beauty! I would love these too. The roasted red pepper sauce sounds delicious!

  2. Bobby is a genius (especially when it comes to the grill!!)! My husband is a popper lovah (and feels exactly the same as you when it comes to the cream cheese! I have made a version of these as well a few times – yours is gorgeous! I saw this on TK and see you are in the Philly suburbs…me too! Funny we have never crossed paths, nice to “meet” you!

  3. This sounds like a hit. I’d add some bacon. However, where I live with all my Mexican friends who like what this old gavacho (Anglo) cooks.

    At a minimum, I’d be making at least 60 of these which would disappear in five minutes. 120 might last 45 minutes.

    I’ll be trying this out on my south of the border friends and get back to you. 

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