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
- Fire up your grill to medium-high heat for that perfect char.
- 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.
- 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!
- 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!
