Wild Duck Bombs
Makes 12. Recipe is by Nick George.
12 jalapeño peppers, sliced in half and seeded
1 tub Kraft jalapeño-flavored or plain cream cheese cream cheese
¼ lb. wild duck breast, sliced into bite-sized pieces
6 slices bacon, cut in half
1. Fill jalapeño pepper halves with cream cheese.
2. Place one duck slice on each jalapeño half. Wrap ½ bacon slice around duck-filled jalapeño and secure with toothpick.
3. Place on ceramic charcoal grill at 400 degrees. Close lid. Cook for 10 minutes.
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