8 medium jalapeno peppers
6 ounces Butterkase cheese, shredded (1 1/2 cups)
1/2 package (4 ounces) Cream Cheese, softened
8 thick-cut bacon strips, cooked and diced
1/2 cup diced fresh pineapple
1/2 cup warm raspberry jam
Crushed red pepper flakes, optional
1 Grease grill grate. Heat grill to medium.
2 Cut jalapeno peppers in half lengthwise; remove seeds and membranes.
3 Beat butterkase and cream cheese in a large bowl until blended. Fold in bacon and pineapple.
4 Spoon a tablespoonful of cheese mixture into each pepper half.
5 Transfer jalapenos to a greased grill grid or basket. Place on grill grate. Grill, covered, over medium heat for 8-10 minutes or until filling is heated through.
6 Combine raspberry jam and red pepper flakes if desired in a small bowl. Serve with poppers.