More bacon! More Raspberry Chipotle! If you don’t like spicy food, cut back the jalapenos that you put in the sauce, that will cool it down a bit.
- 6 Jalapenos, seeded and hollowed
- 4 oz cream cheese, softened
- 1/2 C. Raspberry Chipotle sauce (recipe follows)
- 6 strips bacon
Raspberry Chipotle sauce Ingredients:
- 1 15oz jar raspberry preserves
- 1 jalapeno, seeded and finely diced
- 2 Tbsp. Adobo sauce
- 1/2 of a white onion, finely diced
- 2 cloves garlic minced
- 1/4 C. Apple cider vinegar
- 1 tsp. salt
- olive oil
Preheat oven to 400°
Make the raspberry chipotle sauce. Heat olive oil in a medium skillet and cook the onion until soft. Add the jalapeno and cook until soft. Then add the garlic and cook about 30 seconds, or until fragrant. Add all other ingredients and simmer about 5 minutes. Remove from heat and let cool.
While raspberry sauce is cooling, roast your jalapenos. Place on cookie sheet and put in the oven for about 10 minutes. Remove and let cool enough to handle.
Once raspberry sauce is cool, add 1/2 C to a bowl and add the cream cheese. Mix thoroughly. This recipe makes a lot of sauce, so I just freeze the rest to use later.
Stuff the jalapenos with the raspberry/cream cheese mix. Wrap jalapenos in one strip of bacon each and secure with a toothpick.
Heat grill over medium heat and lightly oil the grate with olive oil or cooking spray. Cook jalapenos until the bacon is nice and crispy, basting with additional raspberry sauce as you go.
I served these as a side to steak and spinach salad, enjoy!