Fill halved jalapenos with goat cheese, wrap them with bacon, and grill them with Cherry Chipotle Not Ketchup (or use your favorite flavor). We’ve made this with all five flavors and love every one.



   8 large fresh jalapeno peppers

  8 ounces fresh goat cheese (chevre), at room temperature

  1 Tablespoon olive oil

  4 green onions, chopped

  16 slices thin-cut bacon (do not use thick-cut)

  2 pieces bacon, cooked and crumbled

  1/2 cup Not Ketchup, plus more for serving

  *30 minutes | 16 pieces 





  1. Heat an outdoor grill (or a grill pan on the stove) so it’s hot but not screaming hot – about 400 degrees if your grill has a thermostat.
  2. Wash the jalapenos and cut in half lengthwise. Carefully cut out the seeds and ribs with a small, sharp knife and discard.
  3. In a small bowl, mix together the goat cheese, olive oil, and green onions. Use a teaspoon to fill the jalapeno halves with the goat cheese mixture.
  4. Wrap one piece of bacon around each stuffed jalapeno half, starting at one end and wrapping diagonally. Tuck the ends under as best you can. Don’t worry if things aren’t absolutely tidy, but do try to get the bacon to cover all the cheese.
  5. Put the jalapenos on the grill cut-side down. Brush the top with the Not Ketchup. Grill about 5 minutes, then turn and repeat. Some of the cheese may leak out when you turn the jalapenos over – that’s okay.
  6. Continue turning and brushing with the Not Ketchup until the bacon is crisp and the peppers are tender.
  7. Serve immediately with more Not Ketchup on the side.