Ingredients

  • 6 large jalapeño peppers
  • 1/2 cup Creamy Bajan Spread*
  • 12 thin bacon slices
  • lime wedges for garnish

Notes

*Click here for the Creamy Bajan Spread recipe.

 

Directions

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.

Yields

1 dozen

Thanks To

Savory Spice Shop Test Kitchen

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Nutrition

Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free

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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.