Europe & Middle East
Latin America & Caribbean
Preheat grill to medium heat (about 175°C).
Grease baking sheet with sides with olive oil. Place jalapeño halves on baking sheet. Combine cream cheese, dried cranberries, cranberry sauce, garlic and salt in large bowl; mix well. Spoon filling into jalapeño halves. Coat cream cheese mixture with crushed crackers. Wrap half-slice bacon around each filled jalapeño half. Secure with toothpick, if desired.
Place baking sheet on grill. Cover grill; grill poppers until bacon is crispy.
Makes 30 poppers.
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