Bacon Wrapped Venison Chorizo Poppers
Check out this drool-worthy recipe from Nevada Foodies!
Ingredients
- 6 Anaehim Chile Peppers
- 3/4 lb ground venison (or elk, antelope, sheep)
- 1/4 lb ground chorizo,
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Mexican oregano
- 1/2 tsp kosher salt
- 6 bacon slices
- 3/4 cups shredded cheddar
- 1/4 cup cotija cheese crumbles
Instructions
-
Preheat oven to 375 degrees.
-
Bring a pot of water to a boil. Add the peppers to the water and boil for 4 minutes. Remove peppers and place in a bowl of iced water.
-
Heat a skillet over medium heat and add the ground venison and ground chorizo cooking until browned. Season the meat with cumin, coriander, oregano and salt. Remove from heat.
-
Slice each pepper down the center creating a pocket and remove seeds. Stuff each pepper with cheddar cheese and ground meat. Wrap the stuffed peppers with a slice of bacon and place in an oven proof skillet or on a nonstick baking sheet. Sprinkle the crumbled cotija cheese over the top of each pepper and bake for 20-25 minutes until the bacon is cooked.
-
Remove from oven and serve as an appetizer or dish them up for a gourmet dinner.
