Pink Torpedoes
Spice up your appetizer game with these bold and irresistible Pink Torpedoes, a vibrant twist on classic stuffed jalapeños! Each fresh jalapeño is generously filled with a creamy, savory blend of cream cheese, sharp cheddar, garlic powder, and smoked paprika, then wrapped in crispy bacon for a sizzling bite of perfection. But what takes these fiery delights to the next level is the tangy-sweet raspberry honey glaze, brushed on mid-bake and caramelized to glistening pink perfection. Perfect for game days, parties, or a flavorful snack, these bacon-wrapped jalapeño poppers strike the perfect balance between heat, sweetness, and smoky goodness. Serve them warm to impress your guests and watch them disappear in no time!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces Fresh jalapeños
- 8 ounces Cream cheese
- 1 cup Shredded sharp cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 12 strips Thin-sliced bacon
- 1 cup Raspberry preserves
- 2 tablespoons Honey
- 2 drops Red food coloring (optional, for a vivid pink hue)
- 12 pieces Toothpicks
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each jalapeño lengthwise and remove the seeds and membranes using a spoon, being careful to leave the peppers intact.
In a medium bowl, mix together the cream cheese, shredded cheddar cheese, garlic powder, and smoked paprika until well combined.
Fill each jalapeño half with the cheese mixture, smoothing the top with the back of a spoon.
Wrap each stuffed jalapeño half with a slice of bacon, starting at one end and spiraling around. Secure with a toothpick if needed.
Place the wrapped jalapeños on the prepared baking sheet and bake for 20 minutes.
While the jalapeños are baking, prepare the pink glaze by combining the raspberry preserves, honey, and optional red food coloring in a small saucepan over low heat. Stir until smooth and warm, then remove from heat.
After 20 minutes of baking, remove the jalapeños from the oven and brush each with the pink glaze.
Return the jalapeños to the oven and bake for an additional 5 minutes to caramelize the glaze.
Remove from the oven and let rest for 5 minutes before serving. Serve warm, garnished with extra glaze if desired.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 35.0 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
