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Recipe Reviews (4 out of 5 stars)

Bacon-Wrapped Bajan Jalapeño Poppers

Yields: 1 dozen

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Bacon-Wrapped Bajan Jalapeño Poppers


  • Review by: maccsco
    3/13/14

    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.

“Glad I found you! My husband & I wrote an award-winning cookbook called "A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews". The recreation of these recipes requires herbs and spices that are not easily found in the USA. Thank goodness for Savory Spice Shop!”

-Linda D. of Kingston, RI & Oaxaca, Mexico

Bacon-Wrapped Bajan Jalapeño Poppers


Yields: 1 dozen

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.