Pheasant Stuffed Jalapeno Poppers


Serves: 5
Total Calories: 330

Ingredients

20 jalapeƱo 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

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 330
Calories from Fat: 264

This Pheasant Stuffed Jalapeno Poppers recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.




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