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.