Bacon Wrapped Venison Chorizo Poppers
Check out this drool-worthy recipe from Nevada Foodies!
- 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
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.
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