Description
Jalapeno stuffed with fresh duck, cream cheese, pepper jack cheese, and wrapped in thick bacon.
Ingredients
- 2 duck breast halves
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
- ¼ 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.
Servings: 16