Grilled Bacon-Wrapped Jalapeño Peach Poppers

SERVINGS

20

PREP TIME

20 min

TOTAL TIME

35 min

GLUTEN FREE

YES



This popper recipe has the added sweetness of peaches for a better balanced bite.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients

For the Poppers:

For Poppers:
20 jalapeños
2 (8 oz) packages cream cheese, room temperature
2 tablespoons peach jelly
2 peaches, peeled and thinly sliced
2 (1 lb) packages Jones Dairy Farm Dry Aged Bacon

For the Pepper Jelly Dip:

1 cup peach jelly
2 tablespoosn Dijon mustard
2 tablespoons apple cider vinegar
DIRECTIONS
Halve jalapeños, scrape out seeds and veins. In a small bowl, combine cream cheese and peach jelly.

Stuff peppers with cream cheese mixture. Place peach slice on top. Wrap bacon around pepper and secure with a toothpick.

Preheat grill to medium-high heat and oil grates. Add peppers and cook until bacon is crispy, about 12 minutes.

To make dip, mix together peach jelly, mustard, and vinegar. Serve with grilled poppers.

Ingredients

Directions

For the Poppers:

For Poppers:
20 jalapeños
2 (8 oz) packages cream cheese, room temperature
2 tablespoons peach jelly
2 peaches, peeled and thinly sliced
2 (1 lb) packages Jones Dairy Farm Dry Aged Bacon

For the Pepper Jelly Dip:

1 cup peach jelly
2 tablespoosn Dijon mustard
2 tablespoons apple cider vinegar
Halve jalapeños, scrape out seeds and veins. In a small bowl, combine cream cheese and peach jelly.

Stuff peppers with cream cheese mixture. Place peach slice on top. Wrap bacon around pepper and secure with a toothpick.

Preheat grill to medium-high heat and oil grates. Add peppers and cook until bacon is crispy, about 12 minutes.

To make dip, mix together peach jelly, mustard, and vinegar. Serve with grilled poppers.