Description
Indulge in these irresistible Maple Cream Cheese Venison Jalapeño Poppers, topped with a crispy bacon crumble. A perfect blend of spicy, sweet, and savory flavors.
Ingredients
- 8 large jalapeño peppers
- 8 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 pound ground venison
- 1 tablespoon olive oil
- 1 cup breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup beef bacon, cooked and crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the jalapeño peppers in half lengthwise and remove the seeds and membranes.
- In a bowl, mix the softened cream cheese, maple syrup, garlic powder, onion powder, and black pepper until smooth.
- Heat the olive oil in a skillet over medium heat. Add the ground venison and cook until browned, breaking it apart.
- Remove the venison from heat and let it cool slightly. Stir the cooked venison into the cream cheese mixture.
- Spoon the cream cheese and venison mixture into each jalapeño half.
- In a separate bowl, combine the breadcrumbs, smoked paprika, and optional cayenne pepper.
- Sprinkle the breadcrumb mixture over the stuffed jalapeños.
- Place the stuffed jalapeños on a baking sheet.
- Bake for 15-20 minutes until the jalapeños are tender.
- Remove from the oven and sprinkle with cooked and crumbled beef bacon.
- Garnish with fresh parsley before serving.
Notes
- For a lighter dish, use turkey bacon instead of beef bacon.
- Add cayenne pepper to the breadcrumb mixture for extra spice.
- Generously fill each jalapeño half for a flavorful bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 220
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 10g
- Cholesterol: N/A