Ingredients
Scale
- 1 pound deer tenderloin
- 10 jalapeños
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 12 slices bacon
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the jalapeños in half lengthwise and remove the seeds.
- In a bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, and Worcestershire sauce.
- Stuff each jalapeño half with the cheese mixture.
- Wrap each stuffed jalapeño with a slice of bacon and secure with a toothpick.
- Arrange the poppers on a baking sheet and bake for 25-30 minutes, or until the bacon is crispy.
Notes
- For an extra kick, add chopped jalapeño seeds to the cheese mixture.
- Serve with ranch dressing for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 2 poppers
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg