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Cabot Pepper Jack Stuffed Jalapeno Rellenos

A delicious combination of jalapeno poppers and chili rellenos-- the perfect indulgent appetizer.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer
Cuisine Mexican


  • Grill, smoker or oven


  • 1 block Cabot Creamery pepper jack cheese cut into 1/2 inch sticks
  • 12 whole jalapenos
  • 6 slices bacon
  • 12 wonton wrappers
  • 1 egg beaten


  • Preheat grill to 450°.
  • Place whole jalapeno peppers in the grill to roast. Allow to cook for about 20 minutes. They should soften and become a bit blistered.
  • Remove from grill and place in a bowl. Cover the bowl with plastic wrap and allow to steam for 20-30 minutes.
  • Alternately, cook peppers on smoker for 1-2 hours until softened. Or roast them in a 400° oven for 15 minutes. Follow directions for steaming/resting as above.
  • Meanwhile, place bacon on cookie sheet and cook in grill for 15 minutes until cooked through. Drain on paper towel and set aside.
  • Place heavy cast iron pan in your grill at the highest temperature. Preheat pan until very hot.
  • Add about ½ an inch of oil in the pan and allow to get really hot.

Stuff the jalapenos

  • Using a small knife, cut top off each pepper. Pull out the core and membrane. You can leave seeds and membrane if you prefer a spicier pepper.
  • Cut bacon into small dice.
  • Place a few sticks of pepper jack cheese and several pieces of bacon in each pepper. Stuff as much as you can in each pepper.
  • Place the stuffed pepper in the center of a large wonton wrapper.
  • Roll it like a burrito until the pepper is fully encased. Use lightly beaten egg to seal.

Cook the peppers

  • Cook the peppers in small batches in preheated oil. Turn a few times to ensure even crisping on all sides.
  • Drain on a paper towel, sprinkle with salt and serve with a side of sour cream for dipping!
Keyword bacon, cheese, jalapeno, popper, relleno