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Grilled Raspberry Chipotle Cream Cheese Poppers

This is a wonderful appetiser that would be great at your next cocktail party or barbecue. This incredible cream cheese "popper" is grilled, and topped with a sweet and smoky raspberry chipotle sauce. Try it at your next gathering!
• Servings: 24

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Ingredients
• 8 ounce(s) of Challenge Salsa Cream Cheese
• 24 slices of bacon
• 1/2 pound(s) of sausage, casings removed
• 12 mini bell peppers, or 2 large red bell peppers
• 1/2 cup(s) of raspberry jam or jelly
• 2 cloves of crushed garlic
• 1 or 2 chipolte peppers, packed in adobo sauce
• 24 fresh cilantro leaves


Directions
1. Preheat grill to low setting. If barbecue is not available, Poppers can be place into a 400 degree oven on a foil lined pan. Bake for approximately 30 minutes, or until bacon is crisp, and sausage is cooked through.
2. Prepare peppers. If using mini bell peppers, slice in half and clean out seeds. If using large peppers, slice into 1x2 rectangles.
3. Place a dollop of cream cheese in center of pepper.
4. Cover cheese with sausage, making sure to cover cream cheese well.
5. Wrap poppers with strips of bacon, securing with toothpick.
6. Place poppers in freezer for 30 minutes to set.
7. To make chipotle glaze, in small bowl combine 1-2 diced chipotles, fresh garlic and raspberry preserves in small bowl.
8. Place chilled poppers on low heat grill. Grill until bacon is crisp, and sausage is cooked through.
9. During the last few minutes of grilling, glaze poppers with raspberry chipotle sauce.
10. Remove from grill and garnish with fresh cilantro sprigs. Great served with sangria, margaritas or ice cold beer at your next party or barbecue.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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