Grilled Bacon Jalapeño Poppers
Prep Time
15 minutes
Cook Time
10 minutes
Difficulty
Easy
Servings
6-8
Cuisine Type
Cheese Types
Recipe Description
Turn up the heat with these smoky, cheesy Grilled Bacon Jalapeño Poppers! Stuffed with Wood River Creamery’s Triple Pepper Cheddar Gruyere, cream cheese, crisp bacon, and sweet pineapple, then finished with a spicy-sweet raspberry drizzle, they’re the perfect bite for any cookout.
Ingredients
8 medium jalapeno peppers
6 ounces Triple Pepper Cheddar Gruyere cheese, shredded (1 1/2 cups)
1/2 package (4 ounces) Original Cream Cheese, softened
8 thick-cut bacon strips, cooked and diced
1/2 cup diced fresh pineapple
1/2 cup warm raspberry jam
Crushed red pepper flakes, optional
Preparation
Grease grill grate. Heat grill to medium.
Cut jalapeno peppers in half lengthwise; remove seeds and membranes.
Beat shredded Triple Pepper Cheddar Gruyere and cream cheese in a large bowl until blended. Fold in bacon and pineapple. Spoon a tablespoonful of cheese mixture into each pepper half. Transfer jalapenos to a greased grill grid or basket.
Grill poppers, covered, over medium heat for 8-10 minutes or until filling is heated through.
Combine raspberry jam and red pepper flakes if desired in a small bowl. Serve with poppers.
Recipe & Photo Courtesy of Dairy Farmers of Wisconsin
