Split and de-seed jalapeno peppers, fill with a mixture of cream cheese, shredded colby jack cheese, a bit of Tony Cachere’s Cajun seasoning, and a spoonful of Anderson’s Pure Maple Syrup.
Mix the above ingredients and scoop into pepper halves. Wrap peppers with bacon slice that has been rubbed with Anderson’s Pure Maple Syrup and secure with toothpick.
Grill over medium heat (around 275-300°F) for 30 to 40 minutes or until bacon is cooked.
– Submitted by Andy Strasser