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How to cook jalapeno poppers on Blackstone griddle
One of the greatest appetizers known to mankind is the jalapeno popper.
They are a bundle of spice and creaminess with just enough heat to tease and draw you in for more without searing your tastebuds so much you cannot taste anything else. If you have a Blackstone griddle, you have probably asked yourself if you can make poppers on it.
After all, Blackstones are so versatile. So should you cook jalapeno poppers on your griddle? What is the difference between cooking them on the griddle versus a grill? Do you have to invest a lot of time if you want to cook jalapeno poppers on the Blackstone griddle?
Should you cook jalapeño poppers on a Blackstone griddle?
Blackstone griddles are so versatile that you can cook jalapeno poppers on them.
If you have a Blackstone griddle, chances are you love its versatility and the ability to cook outdoors. If you want to make jalapeno poppers, you do not need to stay inside in the kitchen and fire up your oven to turn out these great appetizers.
In fact, cooking jalapeno poppers on a Blackstone griddle is perfect for getting crispy bacon if you enjoy the bacon-wrapped variety of the poppers.
While the bacon is crisping, you can use a dome lid to enclose your jalapeno poppers so they cook properly rather than leaving you with a cold center.
If you use bacon and toothpicks to help hold your jalapeno poppers together, cooking them on your Blackstone griddle is a great way to spend time outdoors while making great appetizers.
You will need:
Six jalapenos
Two ounces shredded cheddar cheese
Four ounces of cream cheese
Six slices of thick-cut bacon
Toothpicks
Start by slicing your jalapenos in half, then scraping the seeds and white membrane out. Make sure you keep your jalapeno halves together. Trying to piece together which half belongs with which can be time-consuming and frustrating otherwise.
Line each half of the jalapeno with a sprinkling of cheddar cheese, then fill the jalapenos with cream cheese.
Place the two halves together and tightly wrap a piece of bacon around the popper using toothpicks to secure the bacon.
Place the poppers on a preheated Blackstone set to medium and cover with a dome lid. Make sure to rotate the poppers to crisp the bacon evenly without burning.
Is there any difference between cooking jalapeño poppers on a griddle versus a grill?
Cooking on an open flame versus on a solid metal surface will result in differences when making anything, including jalapeno poppers.
If you are cooking directly on the grill’s grates and are making bacon-wrapped jalapeno poppers, you can encounter flare-ups as bacon grease drips onto hot coals or into the flames of a gas grill.
However, if you are making jalapeno poppers on a charcoal-fueled grill, there will be an extra level of flavor that will not be present on the poppers made on the flat top.
If you are making the jalapeno poppers on your Blackstone, you will need to use a dome lid to ensure that the poppers heat all the way through. A gas or charcoal grill will almost always have a built-in lid. A small matter, but it is something to think about.
How long does it take to cook jalapeño poppers on a Blackstone griddle?
No one wants to cook appetizers that take forever to make, and thankfully, it does not take a long time to cook jalapeno poppers on a Blackstone griddle. Using a dome lid ensures that the center of the popper heats properly without having to burn the outside of the popper.
If you are making bacon-wrapped jalapeno poppers, you want crispy bacon, not a charred blackened mess.
The goal is to get all the sides evenly crispy, which should take less than 15 minutes once you get the jalapeno poppers on the griddle.
Final Thoughts
Jalapeno poppers are a fantastic appetizer, and you can take full advantage of your Blackstone griddle’s versatility to make these bundles of tasty joy.
The griddle is perfect for getting crispy bacon without the fear of flare-ups like on a grill with an open flame. Make sure you have a dome lid so the poppers cook all the way through without turning that bacon into carbon.
You do not need to carve out an extended length of time in order to make jalapeno poppers on a Blackstone either.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.