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  • 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.

Serving Suggestions

Serve hot or room temperature. These make a great party or picnic appetizer.


1 dozen

Thanks To

Savory Spice Shop Test Kitchen

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Customer Reviews ( Add a Review )

4 stars 3/13/14 maccsco
This recipe had great flavor, and I look forward to trying this again with the thin cut bacon and it might get 5 stars. I did learn from this that when a recipe calls for thin bacon thick cut is not better. The thick cut bacon did not get crisp up like I had hoped. Great recipe with great flavor, and next time I will use the bacon it calls for.