Smoked Jalapeño Cream Cheese Poppers | Bacon-Wrapped with Raspberry Drizzle #easyrecipes

These aren’t your average jalapeño poppers! In this easy and flavor-packed recipe, fresh jalapeños are filled with smoky cream cheese, wrapped in crispy bacon—no breading needed—and finished with a warm drizzle of sweet raspberry preserves. The perfect balance of heat, smoke, salt, and sweet in every bite. Great for parties, game days, or whenever you’re craving something bold and delicious!

Ingredients:
6 fresh jalapeño peppers (cut in half)
3.5 oz smoked jalapeño cream cheese
12 slices of bacon (regular cut)
2 oz raspberry preserves

Directions:
Prep the Jalapeños:
-Slice each jalapeño in half lengthwise.
-Use a spoon to carefully remove the seeds and membranes (wear gloves if sensitive to heat).
**You should have 12 jalapeño halves.

Fill with Cream Cheese:
-Evenly divide the smoked jalapeño cream cheese among the 12 halves.
-Use the back of a spoon or knife to smooth it out and pack it in slightly.

Wrap with Bacon:
-Take 1 slice of bacon and wrap it tightly around each filled jalapeño half making sure ends stay
under the pepper so bacon stays secure during cooking.
-Secure with a toothpick if needed.

Cook the Poppers:
Oven Method:
-Preheat your oven to 425°F. Place poppers on a baking rack over a foil-lined sheet pan.
-Bake for 20–25 minutes, or until bacon is crispy and jalapeños are tender.

Grill/Smoker Method:
-Preheat to 375°F. Cook over indirect heat for 25–30 minutes, turning once halfway through, until
bacon is crispy and jalapeños are cooked through.

Make the Raspberry Drizzle:
-While the poppers cook, place the raspberry preserves in a small saucepan over low heat.
-Stir until melted and smooth (about 2–3 minutes), then remove from heat.

Drizzle & Serve:
-Once the poppers are done, let them rest for 2–3 minutes.
-Drizzle the warm raspberry preserves over the top and serve immediately.