- 1 pound fresh jalapeño peppers, sliced lengthwise and seeded
- 12 ounces cream cheese, room temperature
- 4 cloves garlic, minced
- 1 teaspoon salt
- 8-10 round buttery crackers, crushed
- 1 package apple-maple bacon, slices cut in half
Preheat grill to medium heat (about 350°F).
Grease baking sheet with sides with olive oil. Place jalapeño halves on baking sheet. Combine cream cheese, dried cranberries, cranberry sauce, garlic and salt in large bowl; mix well. Spoon filling into jalapeño halves. Coat cream cheese mixture with crushed crackers. Wrap half-slice bacon around each filled jalapeño half. Secure with toothpick, if desired.
Place baking sheet on grill. Cover grill; grill poppers until bacon is crispy.
Makes 30 poppers.