These bacon wrapped jalapeño poppers cooked on the Blackstone griddle are so amazing, you love this recipe! Sure, they are a bit messy, but that's what makes these bacon wrapped jalapeño poppers cooked on the Blackstone griddle such an amazing recipe! We think you'll love them just as much as we did! As a bonus, we tossed some bacon wrapped pepperoncini peppers on the Blackstone as well!

Farberware EdgeKeeper Pairing Knife:
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Recipe for Bacon Wrapped Jalapeño Poppers
6 large Jalapeño peppers
Approximately 4oz. Cream Cheese
Shredded Cheese (your preference)
6 pieces thick cut bacon

Cut off stem of peppers, and then slice peppers lengthwise in half. Cut out seeds and ribs of inside pepper, leaving the back intact. Once all seeds and ribs are removed, fill each side of the pepper with a small amount of shredded cheese, and enough cream cheese to fill the hallowed pepper half. Place halves together. Wrap tightly with bacon, inserting toothpicks at either end to hold the bacon in place.
Set griddle to med/low (cooking at roughly 440 degrees). Place bacon wrapped peppers on griddle surface, and cover with dome or hood (this is a preference, although you can do the cook without a dome as well!)
Continue to monitor bacon for cook - ensuring you do not burn. Turn regularly (we checked every 3-5 minutes). Once the bacon is cooked on exposed ends *and if needed for additional cooking where toothpicks are inserted - carefully remove toothpicks (we used the tongs and scraper to pull the toothpicks) and continue cooking until all the bacon is fully cooked! Let sit for 5-10 minutes, until cooled enough to serve. Enjoy!

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