In the oven or on the grill, these
jalapeno poppers come out hot, hot, hot!
Author:
Brad Fenson
Ingredients
For the Marinade
1 tbsp soy sauce
1 tsp Hi-Mountain Garlic Pepper rub (or
substitute ½ tsp each garlic powder and black pepper and add a pinch of
salt)
½ can of beer or pop
For the Poppers
8 duck or goose breasts
1 package (375 g) bacon (thin cut works
better than thick cut)
6 jalapeno peppers
½ cup cream cheese
Directions
Slice goose breast lengthwise into ½-inch
wide strips (3-4 strips per breast).
Combine all marinade ingredients in a
Ziploc bag or plastic container. Marinate duck breasts for 20 to 30 minutes
just before assembling the poppers.
Slice jalapeños in half lengthwise and
remove the seeds and core (you may want to use gloves as the seeds can cause
irritation).
Spread cream cheese in each pepper
until they are about 2/3 full.
Place duck strip on top of cream
cheese.
Wrap each popper with a slice of bacon
and secure with a toothpick.
Grill directly on the BBQ or in a foil
pan for 2 minutes on each of the four sides until the pepper softens, the bacon
is crisp and the goose is medium-rare to medium.
Oven method – place poppers in an
oven-safe dish and broil on high for 4-5 minutes until bacon is browned. Turn
over once, and broil an additional 4-5 minutes.
Turn oven off and let rest for a
minute. Serve hot.
