Ingredients
16
16 servings
- •2 duck breast halves
- •2 cups water
- •2 tablespoons salt
- •1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
- •0.25 cup apple cider vinegar
- •2 tablespoons Worcestershire sauce
- •1 teaspoon monosodium glutamate (such as Ac'cent®)
- •1 teaspoon garlic powder
- •5 drops hot pepper sauce
- •8 jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
- •1 (8 ounce) package pepper Jack cheese, sliced, or to taste
- •1 (8 ounce) package cream cheese
- •8 thick slices bacon, or to taste
- •toothpicks
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 164
- Carbohydrate: 2g
- Fat: 13g
- Fiber: 0g
- Protein: 9g
- Sugar: 1g
Related Recipes
Jalapeno Popper Mac 'n Cheese
Jalapeno Popper and Potato Chowder
Bacon Jalapeño Popper Puffs
Crunchy Jalapeño Taco Poppers
Buffalo Chicken Jalapeño Poppers
Jalapeno Poppers I
Jalapeño Popper Soup
Jalapeno Poppers of Champions
Peanut Butter Jalapeno Poppers
Jalapeno Popper Cups
Loaded Stuffed Jalapeno Poppers
