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bacon

Pimento Cheese Stuffed Jalapeños

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Pimento Cheese Stuffed Jalapeños

Pimento Cheese Stuffed Jalapeños

Yields 4-6 servings

12 jalapeños
6 strips bacon, cooked and crumbled
¾ cup Jay D’s Pimento Cheese

Preheat oven to 375º.

Slice each jalapeño lengthwise and remove seeds and membrane. Parcook jalapeños cut side down for 5 minutes. Let cool and stuff each jalapeño with 1 Tbsp of pimento cheese. Place jalapeños on sheet pan and bake for 10 minutes or until cheese is melted. Garnish with crumbled bacon.

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JALAPENO DUCK POPPERS WITH BARBECUE CREAM CHEESE

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JALAPENO DUCK POPPERS WITH BARBECUE CREAM CHEESE

JALAPENO DUCK POPPERS WITH JAY D’S BARBECUE GLAZE:

Yields 10-12 duck poppers

1 duck breast, sliced into ¼” slices (should result in 10-12 slices)

10 fresh jalapeño pepper slices, seeded

3 slices of bacon, sliced into thirds

¼ cup of cream cheese

½ cup of Jay D’s Louisiana Barbecue Sauce , divided

Toothpicks

Preheat oven to 350 degrees F. Lay bacon on sheet pan for 7-8 minutes. Set aside and cool. Combine cream cheese with 3 Tbs. of Jay D’s Louisiana Barbecue Sauce and set aside.

To assemble duck poppers, layer one slice of duck on top each piece of bacon. Spoon a teaspoon of the barbecue cream cheese mixture on each piece of duck and top with a sliced jalapeño. Roll up and secure with a toothpick.

Place poppers on a sheet pan and parcook in the oven for 7 minutes. Heat grill pan on medium high heat and grill for 3-5 minutes, while basting with Jay D’s Louisiana Barbecue Sauce and enjoy!

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