Description
Learn how to make delicious Venison Stuffed Jalapeño Bombs with Smoked Gouda, a perfect recipe for spicy appetizers that will impress your guests.
Ingredients
Scale
- 1 pound (454 g) ground venison (450 grams)
- 12 large jalapeño peppers
- 4 ounce (113 g) s smoked Gouda cheese, shredded (115 grams)
- 4 ounce (113 g) s cream cheese, softened (115 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1 teaspoon (5 ml) smoked paprika (5 grams)
- 1/2 teaspoon (3 ml) black pepper (2.5 grams)
- 1/2 teaspoon (3 ml) salt (2.5 grams)
- 2 tablespoon (30 ml) s chopped fresh cilantro (30 grams)
- 1 tablespoon (15 ml) olive oil (15 milliliters)
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the jalapeño peppers thoroughly and pat them dry.
- Slice each jalapeño in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine ground venison, smoked Gouda, cream cheese, garlic powder, onion powder, smoked paprika, black pepper, salt, and cilantro.
- Mix the ingredients until well combined.
- Stuff each jalapeño half with the venison mixture, pressing it down firmly.
- Lightly brush a baking sheet with olive oil.
- Arrange the stuffed jalapeños on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the venison is cooked through and the jalapeños are tender.
- Let cool slightly before serving.
Notes
- Consider deseeding and removing the membranes from jalapeños for a milder taste.
- Press the venison mixture firmly into jalapeños for thorough stuffing.
- Adjust garlic powder, onion powder, and smoked paprika for personalized seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Keywords: venison bombs, smoked gouda, stuffed jalapeños, savory appetizer, spicy cheese bombs