cooco logo
Search icon
Notification icon
Jalapeno poppers with pheasant recipe

Jalapeno poppers with pheasant recipe

By Liam Galang
15’ Prep time
8’ Cook time
23’ Total time
977 Calories
5 Serving
Liam Galang 0 Followers

Step by Step

Check circle icon

Step 1

Preheat grill over medium-high heat.
Check circle icon

Step 2

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.

Ingredient

  • Celery salt
    Celery salt
  • Onions
    Onions
  • Peppers
    Peppers
  • Dried basil flakes
    Dried basil flakes
  • Dry rub pepper (recommended: harley's)
    Dry rub pepper (recommended: harley's)
  • Thinly sliced bacon
    Thinly sliced bacon
  • Garlic powder
    Garlic powder
  • Ground cumin
    Ground cumin
User Avatar Cooco Assistant

Press Start button to talk to assistant