Maple Bacon Jalapeno Poppers with Pimento Cheese

Maple Bacon Jalapeno Poppers with Pimento Cheese



Cilantro Crema

  • 1/4 cup sour cream
  • 1/2 tablespoon tajin
  • 1/2 bunch of chopped cilantro
  • 1 roma tomato
  • Zest from 1 lime


  1. Cut the tops from all the jalapeños and reserve
  2. Using the back of a spoon, push the seeds and membrane out of the pepper
  3. Put the pimento cheese in a small ziploc bag and cut the corner
  4. Using the bag as a piping bag, squeeze the pimento cheese into all the jalapeños
  5. Wrap a slice of Godshall’s Maple Turkey Bacon around each pepper and secure with a toothpick.
  6. Reattach the tops of the peppers with a second toothpick
  7. Place peppers in a cast iron pan and cook slowly off of medium direct heat in the grill.
  8. Baste with maple syrup every two to three minutes flipping peppers as necessary. These should cook for about 20 minutes or until cheese is very hot throughout.
  9. While the peppers are cooking, mix all the ingredients together for the cilantro crema. Set aside.
  10. Once peppers are done, remove the skewers and arrange on a platter with ramekin of crema.
  11. Garnish with cilantro and lime wedges as desired. Be sure to let them cool a minute or two before eating.