Perfect for entertaining, these unique jalapeño poppers are stuffed with pepper Jack cheese and wrapped in bacon and chipotle-marinated duck.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
164 Calories
Recipe Instructions
Step 1
Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
Step 2
Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
Step 3
Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
Step 4
Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.
Ingredients
1 (8 ounce) package cream cheese
2 cups water
1 teaspoon garlic powder
2 tablespoons salt
2 tablespoons Worcestershire sauce
5 drops hot pepper sauce
toothpicks
2 duck breast halves
8 jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
1 (8 ounce) package pepper Jack cheese, sliced, or to taste
8 thick slices bacon, or to taste
0.25 cup apple cider vinegar
1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Season
1 teaspoon monosodium glutamate (such as Ac'cent®)
