Goose Jalapeño Poppers with a Jalapeño Ranch Dipping Sauce
Ingredients
Scale
- 2 goose breasts
- 15 Jalapeños (More or Less Depending on how big the goose breasts are)
- 1– 2 cups Allegro Marinade
- 1 package Cream Cheese
- Barbecue Rub, For Dusting
- 1 lb sliced Bacon
Jalapeño Ranch Dipping Sauce
- 1 ½ cup ranch dressing
- 1/4 cup fresh lime juice
- 1 jalapeño de-seeded and finely diced
- 1 teaspoon minced garlic
Instructions
- Clean and rinse goose breasts. Tenderize using a meat mallet until the goose breasts are just about half their original size. Cut into thin strips about the size of your jalapeños.
- Place goose strips into a bowl and pour Allegro marinade overtop. You’ll just need enough to cover the goose strips. Marinate overnight or for at least 1 hour.
- Combine the ingredients for the jalapeño ranch dipping sauce in a medium bowl. Whisk to combine then cover and set in the refrigerator.
- Slice jalapeños in half lengthwise and remove the seeds and core.
- Spread cream cheese in each jalapeño pepper until they are about ⅔ the way full.
- Place marinated goose strip on top of cream cheese. Sprinkle with bbq rub then wrap with a slice of bacon and secure with a toothpick.
- Once all of the poppers are assembled. Combine the ingredients from the jalapeño ranch dipping sauce in a blender and pulse until smooth. Set aside.
- Cook the poppers on your grill and cook until they reach your desired cooking temperature, turning about 3-4 times. The bacon should be crispy!
- Serve hot with jalapeño ranch dipping sauce
Find it online: https://jenndanella.com/jalapeno-goose-poppers/