gun nut
Well-Known Member
Never made them before but wanna try who's got the best recipe
need a deer popper recipe
- Thread starter gun nut
- Start date
Popper (n) [pah-PURR] - 1. a generic name for a chunk of meat, generally soaked in partially hydrogenated vegetable oil & artificial flavors (ie: Kraft Zesty Italian dressing), and strangled by over-processed, low quality pork belly (storebought bacon) between a jalapeno slice and cream cheese. They're generally grilled beyond recognition. 2. The seemingly only acceptable form of cooking wild game, in a fashion that is applied to no other types of meat.
wildb1
Well-Known Member
I made some for Halloween, turned out very tasty. I cut up some back strap into 2"x 1"x 1/2" strips. Laid them out and added salt, pepper and garlic powder. Bought some whole jalapenos and cut them in half lengthwise. Took all the seeds and white membrane out so they wouldn't be too hot for the neighbors. Slapped a dollop of cream cheese in the jalapeno and added the meat on top. Cut a piece of bacon in half and wrapped it around the jalapeno/meat/cream cheese concoction and secured with a tooth pick. Threw them on the grill jalapeno side down for a 5-6 minutes then flipped them and hit the meat with some heat for a 1-2 minutes. They were very tasty, not too hot and gone in minutes.
Crosshairy
Well-Known Member
The ones I make use sausage.
1 - Brown 1 lb of sausage, strain fat, and put in mixing bowl.
2 - Add 1 package of cream cheese ( I tried the Greek yogurt cream cheese and no one can tell the difference and they still LOVE it - it has 40% fewer calories than regular cream cheese. Kroger brand, at that!)
3 - add 8 ounces of shredded cheddar cheese
4 - if you have a stand mixer, now's the time to use it. Mix well, trying to pulverize the sausage into reasonably small crumbles.
5 - get about 18 large jalape�os to use up that much filling. Slice them in half lengthwise and use a soup spoon to scrape out the insides. Leave a seed or 3 inside if you want it hot!
6 - mash the filling inside each half. This can be done with the spoon, but I often use my hands. Gloves could be needed.
7 - put on nonstick foil on baking sheet (might need 2) and bake in the oven for 25-30 min at 350-375 degrees. It is harder to over cook these, so I experiment with cook times. As long as the filling has browned at least slightly, you are ok.
Note - leave the stems attached to the pepper halves as "handles" for eating.
I doubled the above recipe and made these twice this past few days for family meals. Everyone raved about them. I also mixed in some sweet peppers into the batch for those who can't eat / don't like jalape�os.
Leftover filling can be put on top of a bed of tortilla chips and baked for 10 min with delicious results.
1 - Brown 1 lb of sausage, strain fat, and put in mixing bowl.
2 - Add 1 package of cream cheese ( I tried the Greek yogurt cream cheese and no one can tell the difference and they still LOVE it - it has 40% fewer calories than regular cream cheese. Kroger brand, at that!)
3 - add 8 ounces of shredded cheddar cheese
4 - if you have a stand mixer, now's the time to use it. Mix well, trying to pulverize the sausage into reasonably small crumbles.
5 - get about 18 large jalape�os to use up that much filling. Slice them in half lengthwise and use a soup spoon to scrape out the insides. Leave a seed or 3 inside if you want it hot!
6 - mash the filling inside each half. This can be done with the spoon, but I often use my hands. Gloves could be needed.
7 - put on nonstick foil on baking sheet (might need 2) and bake in the oven for 25-30 min at 350-375 degrees. It is harder to over cook these, so I experiment with cook times. As long as the filling has browned at least slightly, you are ok.
Note - leave the stems attached to the pepper halves as "handles" for eating.
I doubled the above recipe and made these twice this past few days for family meals. Everyone raved about them. I also mixed in some sweet peppers into the batch for those who can't eat / don't like jalape�os.
Leftover filling can be put on top of a bed of tortilla chips and baked for 10 min with delicious results.
