Raspberry Jalapeño Poppers

If you are from Texas jalapeño poppers are a tried and true classic appetizer. Especially WEST TEXAS. If you’ve never tried them – be prepared for one of the best things you’ve ever tasted!

A few weeks ago, I was eating lunch at one of my favorite coffee shops here in Abilene, The Front Porch. My latest go-to lunch there is the PB&J served on homemade bread. It is DELICIOUS. But on this particular day I ordered jalapeño chips on the side and raspberry preserves on my sandwich. You can probably guess where this is going… I immediately had the idea to add raspberry preserves to classic jalapeño poppers because the flavor combo was SO. GOOD.

I’m so glad I did because this new spin is beyond words. My husband literally ate half of the poppers when I first tested this recipe! I think that’s always a good sign. ;)

The raspberry preserves ooze out a little while baking which caramelizes the bacon a little bit. Is your mouth watering yet? I know mine is just thinking about it!

If you are looking for an unexpected spin on a classic appetizer, look no further. Bonus – you can make these up to 24 hours ahead of time.

Yields 24 poppers
Prep time: 15 minutes
Cook time: 18-20 minutes

INGREDIENTS

6 large jalapeños
4-6 ounces cream cheese
⅛ cup raspberry preserves, divided
12 ounces bacon, 12 strips total
24 toothpicks

NOTES

To make ahead of time, completely assemble the poppers up to 24 hours before baking.

You can also bake and serve the poppers in two cast iron skillets.

I find it easier to fill the jalapenos if I let the cream cheese sit at room temperature for an hour before using.

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INSTRUCTIONS

Preheat the oven to 375 degrees.

Line a 13x9 inch baking dish with parchment paper.

Half, seed and core each jalapeño.

Using a spoon fill each jalapeño half with cream cheese, leveling it off to make it flat and smooth.

Dollop ½ teaspoon of raspberry preserves on top of the cream cheese on each jalapeño half. Carefully smooth it out evenly.

Using a sharp knife carefully cut each jalapeño half in half, so that you have a total of 24 poppers.

Cut the 12 strips of bacon right down the middle of the package, totaling 24 strips.

Wrap one piece of bacon around each popper and secure it with a toothpick. Repeat with the remaining.

Arrange the poppers in the baking dish lined with parchment paper. Bake for 18-20 minutes.

Let cool for at least 10 minutes before serving.

Raspberry Jalapeño Poppers