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The Outdoorsy Dad’s Cheese-Stuffed Jalapeños

A simple appetizer made on the grill, these Cheese-Stuffed Jalapeños are perfect for the dad who loves spending time outdoors. “It’s everything I like in a snack: spicy, savory, and most importantly, cheesy,” explains Roman Dinavitser, Murray’s associate director of eCommerce (and an outdoorsy dad!), who developed this recipe. “Hornbacher is a great cheese to use for this dish because it melts well and has nice alium and floral notes that work well with a mild chili.”

  • prep time


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  • Serves


preparation & ingredients

4 strips Surry Farm Hickory Bacon

6 medium jalapeños

1/2 cup Champlain Valley Creamery Organic Cream Cheese, softened

6 oz. Hornbacher, shredded



Chives or green onions, sliced

Mix Hornbacher and softened cream cheese in a bowl.
Fill each jalapeño half with the cheese mixture and place on a plate or small sheet pan. Place stuffed jalapeño halves in the freezer for about 30 minutes.
Cut jalapeños lengthwise in half and scoop out the seeds and pulp using a teaspoon.
Render 4 strips of bacon to desired doneness and crumble once cool. Set aside.
Set up a gas or charcoal grill with zones for direct and indirect heat.
Grill the jalapeños, covered and cheese side up, on direct heat, over direct heat for 6 minutes to add color. Using tongs or a spatula, carefully move the jalapenos to indirect heat and grill covered for another 25 minutes, until the cheese is starting to brown and bubble.
Garnish with crumbled bacon and chopped chives or green onions, and enjoy with a cold beer.

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