Bacon-Wrapped Jalapeños with Raspberry Jalapeño Glaze

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Ingredients

9 to 10 fresh jalapeños (medium size, halved lengthwise and seeded)
8 oz cream cheese (or goat cheese for tang; can use a clean dairy-free alternative)
½ cup shredded sharp cheddar (optional, for extra richness)
1 clove garlic, minced
1/4 tsp smoked paprika
1/8 tsp coriander
1/8 tsp cumin
¼ tsp sea salt
12 slices of clean, nitrate-free bacon (cut in half to make 24 pieces)
½ cup Barefoot Kitchen Raspberry Jalapeño Glaze
Toothpicks (to secure bacon)

Cooking Directions

Prep the Jalapeños

Cut jalapeños in half lengthwise and remove seeds/membranes (for less heat, scrape thoroughly)
Set aside

Make the Filling

In a bowl, mix cream cheese (or goat cheese), cheddar, garlic, smoked paprika, coriander, cumin, and salt until smooth
Spoon or pipe mixture into each jalapeño half

Wrap with Bacon

Wrap each stuffed jalapeño with a half-strip of bacon
Secure with a toothpick

Grill the Jalapeños

Preheat grill to medium heat (about 375°F)
Place jalapeños over indirect heat, cheese side up
Grill 20–25 minutes until bacon is crisp and jalapeños are tender

Glaze & Finish

During the last 5 minutes, brush jalapeños generously with Barefoot Kitchen Raspberry Jalapeño Glaze
Move briefly over direct heat to caramelize the glaze

Serve

Remove toothpicks, drizzle extra glaze if desired, and serve hot

Tailgating Tips: For less spicy heat, use mini sweet peppers instead of jalapeños. Make ahead: assemble and wrap the jalapeños at home, then grill + glaze at the tailgate. Serve alongside your bourbon meatballs for the ultimate sweet + spicy spread.