Ingredients:

  • 12 medium jalapenos (approx. 1 lb / 450g), halved lengthwise
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 8 oz cream cheese, softened
  • ¼ cup seedless raspberry preserves
  • 2 tbsp grated parmesan cheese
  • ¼ tsp garlic powder
  • ½ cup raspberry jam
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • A pinch of salt

Instructions:

  1. Slice the jalapenos in half lengthwise and use a small spoon to remove the seeds and white membranes. Brush the insides with olive oil and sprinkle with salt.
  2. In a mixing bowl, beat the softened cream cheese until smooth. Fold in the raspberry preserves, parmesan cheese, and garlic powder until the mixture is a consistent pale pink.
  3. Spoon approximately 1 tablespoon of the raspberry cream cheese filling into each pepper half. Place them on a parchment-lined baking sheet.
  4. Bake at 400°F (200°C) for 15–20 minutes until the peppers are tender and the cheese is bubbling and slightly golden.
  5. While poppers are baking, whisk together the raspberry jam, lime juice, sriracha, and a pinch of salt to create the dipping sauce.