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5 Jalapeno's cut lengthwise in half, seeded (we used the green jalapeno's that are roughly 3-4 inches long)
1 block of cream cheese (we used reduced fat, couldn't tell the difference)
1/2 a tube of hot sausage (fry in pan till brown then drain excess grease)
1 cup shredded cheddar cheese
Put block of cream cheese into microwave safe bowl heat up 30-45 seconds untill soft, add in sasuage and cheddar mix together. Spoon out mix into hollowed out jalapeno's, wrap with bacon and secure with toothpicks. Cook on egg with indirect heating stone in place for 30 min or untill bacon is crispy @ roughly 300 degrees (make sure you place the poppers in the middle of the grill right over the center of the stone)
You may want to add a little bit of your own seasoning or spice to it, before you wrap the popper with bacon or afterward when the popper is sitting on the grill.
Also we use the left over 1/2 tube of hot sausage (cooked in pan of course first) to make cheese dip with a half block of velveta cheese, one can of rotel (medium or hot), and one can of cream of mushroom. And mix them all in small crock pot on high untill it bubbles then turn it off as not to have that brown burned cheese on the sides.
Number of Servings: 10
Time to Prepare: 20 min