Raspberry Cream Cheese Jalapeno Poppers

Raspberry Cream Cheese Jalapeno Poppers 9 medium jalapenos 4 oz softened cream cheese 1/4 cup raspberry jelly 18 slices bacon Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon. 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. When ready to cook, prepare your grill for indirect cooking. If you are cooking on gas, turn the burner temperature down to medium low. If you are cooking over 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. Grill the poppers with the lid on the grill for 25-30 minutes, turning as necessary to crisp the bacon. Serve immediately