Bacon-Wrapped Bajan Jalapeño Poppers
- 6 large jalapeño peppers
- 1/2 cup Creamy Bajan Spread*
- 12 thin bacon slices
- lime wedges for garnish
*Click here for the Creamy Bajan Spread recipe.
Preheat grill or oven to 400 degrees. Slice jalapeño peppers in half lengthwise and remove seeds. Fill each jalapeño half with about 2 tsp. Creamy Bajan Spread. You want spread to fill pepper but it shouldn’t be spilling out. Wrap 1 slice of bacon around each jalapeño half, starting at top of pepper and ending at bottom, so bacon holds filling in place. For grill: Place peppers filled-side down on a sheet of foil and place on grill. Cook until bacon is crisp and peppers are tender, about 15 min., turning over several times to ensure even cooking. For oven: Place peppers face down on a large foil-lined baking sheet. Cook 5 min., then turn over and cook 10 to 15 more min., until bacon is crisp and peppers are tender.
Serve hot or room temperature. These make a great party or picnic appetizer.