Best Pheasant Stuffed Jalapeno Poppers Recipes

GRILLED PHEASANT POPPERS

Grilled Pheasant Poppers image

Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!

Provided by Lizzy

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 55m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ pounds pheasant breast
1 (4 ounce) jar sliced jalapeno peppers
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for 20 minutes
36 toothpicks

Steps:

Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g

PHEASANT STUFFED JALAPENO POPPERS

Pheasant Stuffed Jalapeno Poppers image

Number Of Ingredients 11

Ingredients

20 jalapeño peppers
1 (8-ounce) package cream cheese
2 teaspoons garlic powder
2 teaspoons dried basil flakes
1 teaspoon celery salt
2 teaspoons dry rub pepper (recommended Harley's)
2 teaspoons ground cumin
2 green onions, chopped
3 pounds pheasant, cooked, bones removed
1 (1-pound) package thinly sliced bacon
skewers, soaked in water for 15 minutes

Steps:

Preheat grill over medium-high heat. Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes.

Nutrition Facts : Nutritional Facts Serves

PEPPER POPPERS

Pepper Poppers image

These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing

Steps:

Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.