Raspberry Cream Cheese Jalapeno Poppers
Fresh jalapenos are halved and seeded before being stuffed with cream cheese and raspberry jam then wrapped in bacon. The sweet and spicy bites are grilled until the jalapenos are tender and the bacon is crisp.
Servings: 4 people
Ingredients
- 9 medium jalapenos
- 4 ounces softened cream cheese
- ¼ cup raspberry jelly
- 18 slices bacon
Instructions
- Preheat your grill. Before you begin assembling your jalapeno poppers, preheat your grill for indirect cooking. For gas grilling: turn the burner temperature to Medium-Low heat. If cooking on charcoal: pile the coals in the middle and arrange the poppers around the outside of the grill. If you are cooking with a pellet grill: set the temperature and allow the grill to preheat for 10-15 minutes before putting the poppers on. You are looking for a grill temperature of about 350 degrees F.
- Cut the jalapenos. Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon. (Make sure to scrape well if you don't want a spicy popper. If you know you and your guests can take a little heat, you don't have to be so diligent at this step).
- Make the popper. Fill each jalapeno with a small spoonful of both the cream cheese and the raspberry jam. Wrap in a slice of bacon, securing the ends with a toothpick if necessary.
- Grill the jalapeno poppers. Place the poppers directly on the grill grates, close the lid, and cook the poppers for 25-30 minutes, turning as necessary to crisp the bacon.
- Serve hot. Once your bacon is crisp and your cream cheese is bubbly, remove the poppers from the grill to a serving dish. Serve immediately.
Video
Nutrition
Calories: 558kcal | Carbohydrates: 14g | Protein: 15g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 752mg | Potassium: 324mg | Fiber: 1g | Sugar: 9g | Vitamin A: 757IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 1mg