Goose Jalapeño Poppers with a Jalapeño Ranch Dipping Sauce


  • 2 goose breasts
  • 15 Jalapeños (More or Less Depending on how big the goose breasts are)
  • 12 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


  1. 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.
  2. 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.
  3. Combine the ingredients for the jalapeño ranch dipping sauce in a medium bowl. Whisk to combine then cover and set in the refrigerator. 
  4. Slice jalapeños in half lengthwise and remove the seeds and core.
  5. Spread cream cheese in each jalapeño pepper until they are about ⅔ the way full.
  6. 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.
  7. 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. 
  8. 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! 
  9. Serve hot with jalapeño ranch dipping sauce