Everybody loves jalapeño poppers. They are just the right amount of spicy balanced with the right amount of creamy cheesiness, and by God they have bacon. Who could ask for anything more? Oh, a nice Raspberry-Merlot sauce to dip them in? Sure thing.
6 good sized jalapeño peppers
3 slices of smoked bacon (cut in half to make six pieces)
4 ounces softened cream cheese
1 cup shredded sharp cheddar cheese (Approximately)
Bring cream cheese to room temperature. Preheat oven to 425° F. Cook the bacon on a plate lined with paper towel in a microwave until almost crisp, approximately 3 to 4 minutes. Wash and slice the jalapeños in half length-wise. Deseed the peppers also removing as much of the inner rib as possible. Blend the cream cheese and cheddar cheese together very well. Next, fill each half of the jalapeño with cream cheese and cheddar mixture. Place on baking sheet filling side up and top each pepper with a half slice of bacon. Bake in oven until cheese is bubbly, bacon is very crisp, and jalapeno is beginning to soften: approximately 15 to 20 minutes. Remove from oven and allow to cool a few minutes. Serve with Raspberry-Merlot sauce.
2 packages frozen, unsweetened raspberries (about 4 cups)
1 ½ cups Merlot wine
1 cup sugar