Raspberry Bacon Wrapped Jalapeno Poppers

Ive been seeing a ton of posts about bacon wrapped poppers, so I decided to give them a shot. Im a big fan of sweet & savory, so i chose to slip a little raspberry jam into the cheese filling.

Needless to say, these bad boys were unreal good. The prep was a little tedious, but the finished product is well worth it.


  • 12 fresh jalapenos, halved, de-seeded, membranes removed
  • 2 blocks of cream cheese
  • 1 cup shredded sharp cheddar
  • 2 Tbsp raspberry jam
  • 1 Tbsp competition rib rub
  • 24 slices of bacon

I wanted to impress my friends, so I took the extra time to slice the stems in half. You should know that my friends included 618Matt, so Im forced to up my game. He made a brisket.

Im a sucker for manufacturing process and efficiency, so I set up a little assembly area. When you add the filling, you only need to go flush with the jalapeno because the filling expands when it cooks.

The poppers went onto the smoker at 225°F. After about 2 hours, i bumped the heat to 270°F to crisp them up, rotating positions to make sure they all cooked at the same rate. I left at the higher heat for about 30 minutes, then dropped back to 225.

Remove and enjoy!

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