Jalapeno Poppers with Pheasant Recipe

Jalapeno Poppers with Pheasant

Recipe provided by Edward Jones

• Difficulty: Easy
• Servings: 5
• Nutritional Facts per Serving (1 of 5): Calories 977, Total Fat 73 g, Saturated Fat 27 g, Carbohydrates 9 g, Dietary Fiber 2 g, Sugar 5 g, Protein 68 g, Cholesterol 274 mg, Sodium 850 mg
• Total Time: 23 minutes (Prep: 15 minutes, Cook: 8 minutes)

Ingredients

• 20 jalapeno peppers
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons garlic powder
• 2 teaspoons dried basil flakes
• 1 teaspoon celery salt
• 2 teaspoons dry rub pepper (suggested: Harley's)
• 2 teaspoons ground cumin
• 2 green onions, finely chopped
• 1 cooked pheasant (3 pounds), deboned and thinly sliced
• 1 pack thinly sliced bacon

Special Equipment

Wooden skewers, soaked in water for at least 15 minutes

Instructions

1. Fire up your grill to medium-high heat for that perfect char.
2. Rinse the jalapenos, slice them in half crosswise, and carefully scoop out the seeds. In a bowl, mix the softened cream cheese with garlic powder, basil, celery salt, dry rub pepper, cumin, and chopped green onions until creamy and irresistible. Thinly slice the deboned pheasant.
3. Generously fill each jalapeno half with the cheese mixture, top with a slice of pheasant, and wrap with half a slice of baconyour poppers are taking shape!
4. Thread four prepared halves onto each soaked skewer and grill for about 8 minutes, turning occasionally, until the bacon crisps and the flavors explode.

Note: This viewer-shared recipe may not be professionally testedyour taste buds are the ultimate judge. Dive in and elevate your game night or hunt camp feast!