Roasted Raspberry Chipotlé Sauce Stuffed Jalapeños

It’s that Improv time of the month, again! Kristen challenged us to use berries and cream in creative ways. I so wished to make yet another gluten-free dessert, but that would’ve probably been too self-serving…

About ten years ago our family encountered this incredible sauce at a tasting booth in Costco. We immediately bought it & used it on everything we grilled! It soon became our favorite appetizer iconically poured over a block of cream cheese & served with crackers. And this combo, dear friends, became my inspiration for today’s challenge.I made the sauce a day prior to using it in my jalapeño peppers. Pretty sure my tummy was growling the entire time it was roasting in the oven! The remaining ingredients were stirred in. It was given time to cool down and then it thickened quite nicely in the fridge.

The hubs got a lovely jalapeño roaster for Father’s Day, but it didn’t quite fit the bill…I had the brilliant idea to use my corn stick pans, and those peppers seemed to be quite happy to be roasting there!

The ingredients for the filling stirred together quickly. (Since the jalapeños wouldn’t be left whole for roasting, I used a spoon instead of pastry bag to fill…)I read somewhere that any filled jalapeño is a “popper” whether you bread it, fry it, roast or grill it.

These made for a delicious dinner -- especially when wrapped in a warm corn tortilla.

Please check these berries and cream recipes from my friends:

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