Looking for a delicious and easy recipe to serve at your Super Bowl party this weekend? This easy jalapeno popper recipe is full of flavor and always a party favorite!
Jalapeno Poppers Recipe
Description: Duck or goose, sliced very thinly, marinated, and stuffed, cooked hot on the grill
Recipe yield: 24-36 poppers depending on the size of your bird (Estimate 3-6 per person)
Prep Time: 1 hour
Cook time: 5 minutes
The breast meat from a duck or goose
Juice from a 26 oz. can of sliced jalapenos in Escabeche or 1 bottle of really good Italian dressing (Can let marinate for up to three days in the refrigerator.)
1 package of organic cream cheese cut up into 16ths
1 can of water chestnuts (cut each one in half)
Pickled or candied jalapenos (one per popper)
3 packages of thin, uncured, nitrate free bacon (1 slice per popper)
Box of toothpicks
Directions: Take the skin off and remove any pellets or bruised meat from the breast. Then thinly slice several pieces off the breast, cover with parchment, and marinate overnight or up to three days in the refrigerator in a glass bowl.
On a cutting board take one slice of duck meat out at a time and put one square of cream cheese at the widest end, 1/2 water chestnut and 1 jalapeno. Roll up and totally wrap it around with
one slice of bacon and insert a toothpick so it doesn't come apart (you don't want to lose the filling).
Put on a 500-degree grill, turn a few times, only cook until the bacon is crispy, and serve immediately.
Tips: I wrap the popper around once then turn the bacon, so it goes around the popper length wise. Then insert a toothpick to hold it all together. The bacon will be stretchy, so you will have enough for a good wrap. The meat should be medium rare to medium, you just want to cook it long enough so the bacon is golden.
They are awesome hot!
Enjoy! Mrs. C
© High Prairie Life 2017
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