Bison Jalapeño Poppers
Get ready to elevate your appetizer game with these irresistible bison-stuffed jalapeño poppers. Today, we’re taking classic jalapeño poppers and giving them a delicious twist by filling them with lean and flavorful ground bison.
Not only does bison bring a unique and savory taste, but it’s also a healthier option. With lower fat, fewer calories, and less cholesterol compared to other meats, it’s a win-win. Plus, it’s a protein powerhouse and often well-tolerated by those with dietary sensitivities.
In this recipe, we’re mixing the bison with savory cheeses and zesty seasonings before stuffing the jalapeño, and topping them with a crispy panko and bacon mixture that’s baked to golden perfection.
Bison Jalapeño Poppers
Ingredients
- 16 oz Lone Peak Ground Bison
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1/2 tablespoon liquid smoke
- 2 tablespoons lime juice
- 4 oz cream cheese - at room temperature
- 1 cup crumbled cheddar cheese chunks
- 1/2 cup mayonnaise
- 12 jalapeños - sliced in half and seeds removed
- 1 cup panko
- 1/2 cup bacon - cooked and crumbled
- 1/2 cup fried onion straws
- 2 tablespoons parsley - chopped
- 1/4 cup butter - melted
- 1/2 cup shredded cheddar cheese
- sour cream - for serving
Instructions
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Preheat the oven to 350°F. Fry the bacon until crispy, then remove it to a paper towel-lined plate to absorb excess fat. Crumble when cooled. Wipe most of the bacon fat from the skillet.
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Cook the bison in the same skillet until browned. Season with garlic powder, paprika, cumin, liquid smoke, and lime juice. Stir until well mixed, then remove from the heat.
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While the bison is still hot, combine it in a large bowl along with cream cheese, cheddar cheese crumbles, and mayonnaise. Mix until the cream cheese is completely melted into the rest of the filling. Cool to room temperature.
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Slice off the tops of each jalapeño and cut in half lengthwise. Remove the rib and seeds from the inside of each half.
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Spread filling along the inside of each jalapeño half so there is no open space, and the filling is mounded over on top.
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In a small bowl, whisk together the panko, bacon, fried onions, parsley, and melted butter. Stir well to combine, then press each jalapeño filling side down into the mixture.
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Place the stuffed jalapeños in a single layer on a parchment-lined baking sheet. Bake for 7-10 minutes or until the panko is golden brown and crispy.
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Remove the poppers from the oven and cool to room temperature for best results. Top with shredded cheddar cheese and serve alongside a bowl of tangy sour cream. Enjoy!
Recipe Notes
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