- 12
- 45 mins
- 45 mins
Ingredients
- 10 ounces raspberries
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- Pinch of chipotle chili powder (or more, to taste)
- Kosher salt
- 6 ounces cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 10 ounces pulled pork coated in barbecue sauce (see note above)
- 12 jalapeño peppers, halved, seeded, and membranes removed
- 12 slices bacon, cut in half
- Cilantro leaves, to garnish
Preparation
Step 1
In a saucepan, combine the raspberries, sugar, and apple cider vinegar and heat over medium-low heat, stirring occasionally, until the raspberries are broken down into a thick sauce the mixture coats the back of a spoon, about 20 minutes. Stir in chipotle chili powder and season with salt. If desired, strain to remove seeds. Let cool to room temperature.
Preheat the oven to 400 °F. In a medium-sized bowl, stir together cream cheese, cheddar cheese, and pulled pork until evenly distributed. Spoon the filling generously into the halved jalapeños. Wrap a half-strip of bacon around the middle of each stuffed jalapeño half, tucking the cut sides underneath the poppers. Place the wrapped poppers on a baking sheet lined with parchment paper.