Servings:
16
Prep:
15 min
Cook:
10 min
Ingredients
Servings
- 8 Jalapeño Peppers
- 6 oz Spicy Beer Cheese
- 8 Bacon Strips
- ½ Cup Diced Pineapple
- ½ Cup Raspberry Jam
- Red Pepper Flakes
Steps
- Heat grill to medium heat.
- Cut jalapeno peppers in half lengthwise, remove seeds.
- Fold in bacon and pineapple into beer cheese. Spoon a tablespoon of the cheese mixture into each pepper half.
- Place peppers on grill with lid closed on medium heat for 8-10min or until filling is heated through.
- Combine raspberry jam and red pepper flakes in a small bowl. Serve with poppers.