Preparation: 30 minutes • Cooking: 35 minutes • Refrigeration: 1 hour • Yield: 34 bites
Nut-free | Egg-free
Heat a large skillet over medium heat. Cook the duck bacon for 5 to 7 minutes until golden and crispy. Drain and place on paper towels. Let cool.
For the cheese bites: In a bowl, mix the cream cheese with the Monterey Jack, parsley, and garlic. Season with salt and pepper. Refrigerate for 1 hour.
Shape the mixture into 18 balls.
In another bowl, place half of the chopped duck bacon. Roll the cheese balls in the bacon bits to coat and insert a pretzel stick into each ball. Refrigerate until ready to serve.
For the jalapeno poppers: Preheat the oven to 205°C (400°F).
Cut the jalapenos in half lengthwise and remove the white membrane and seeds.
In a bowl, mix the cream cheese with the smoked gouda and green onions.
Stuff the jalapeno halves with the mixture and place them on a baking sheet lined with parchment paper.
Bake for 25 to 30 minutes.
Switch oven to broil and continue cooking for 2 to 3 minutes until the cheese is golden.
When serving, garnish with the remaining duck bacon.
Irresistible duck bacon
Crispy, tasty and couldn’t be more delicious; duck bacon is a mouth-watering treat! Duck bacon is a healthier choice as it contains only monounsaturated fatty acids, making it lower in fat. With a calorie count as low as 70 calories for two slices compared to 200 calories for the same amount of pork bacon, duck bacon is definitely an excellent option for those watching their calorie intake. Plus, it tastes absolutely fantastic!
