Bacon Wrapped Jalapenos with Venison
This our favorite version of this classic Texas appetizer. Cream cheese, spiced up and combined with melty Monterrey Jack combined with seasoned venison makes the perfect filling…wrapped in bacon…divine! Whether you cook them on the grill or in the oven, these jalapeno poppers are KILLER! Perfect for a low carb or keto lifestyle!
Servings: 24 peppers
- 1 pound ground venison
- 1 tsp. granulated garlic
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. paprika
- 1 tsp. Worcestershire Sauce
- 8 oz. cream cheese, softened
- 3 green onions or scallions, sliced
- 1/2 tsp. onion powder
- 1/2 tsp. granulated garlic
- 1 1/2 cup shredded Monterrey Jack Cheese
- 12 fresh jalapenos, halved, seeded and deveined.
- 12-24 slices bacon, regular or thin sliced
Preheat oven to 425 degrees and line a large sheet pan with parchment. Set aside
In a skillet over medium high heat, add the venison and the next 5 ingredient and cook until venison is browned. Set aside to cool.
In a mixing bowl combine cream cheese, sliced onion, granulated onion and garlic and the shredded cheese. Mix well till thoroughly combined. Mix in the cooled venison.
To assemble the jalapenos, take one of the jalapeno halves and stuff with about a tablespoon of filling. The amount of filling you use will depend on the size of your jalapenos. Starting at the end, wrap each stuffed jalapeno half with a slice of bacon. If you have smaller jalapenos you can use a half a piece of bacon or trim it as necessary. You don't want the bacon to overlap too much or it wont crisp up! Repeat until all the jalapeno halves are stuffed and wrapped.
Place the peppers on the lined sheet pan and bake at 425 degrees for 20-25 minutes or until the bacon is golden brown and crispy! Serve warm or at room temperature!
Calories: 138kcal | Carbohydrates: 1g | Protein: 7g | Fat: 11g | Sodium: 237mg | Potassium: 130mg | Fiber: 0g | Sugar: 0g | Calcium: 67mg | Iron: 0.8mg