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Birmingham Eggfest: Jalapeno Poppers

Team Hashpound was so excited to win the Chef's Choice category for our Jalapeno Poppers at the 1st Annual Birmingham Eggfest.   As promised, here is the winning recipe:

Jalapeño Poppers (Makes 20 poppers)


10 fresh jalapeños, cored and sliced lengthwise

1 cup cream cheese

1/4 cup hot jalapeño pepper jelly

20 small smoked sausages

1 1/2 pounds of bacon, thin sliced


1.  Preheat Egg to 300 degrees F.

2.  Mix cream cheese and pepper jelly by hand, or with a hand mixer, until well blended.

3.  Spoon cream cheese mixture into jalapeño halves just until full.

4.  Top each jalapeño half with a smoked sausage.

5.  Tightly wrap entire peppers with bacon, using one slice per pepper.

6.  Grill peppers (without flipping) until bacon is browned and crisp.