Bacon-Wrapped Jalapeño Poppers

Directions

1. Preheat the Blackstone griddle to medium heat. Drizzle a little cooking oil on the griddle and spread it evenly.
2. Place the ground sausage on the hot griddle. Stir continuously and cook until fully browned. Remove from the griddle and set aside.
3. Preheat the Blackstone pellet grill to 400°F. For added smoke flavor, use a smoke tube or box with pellets or chips. (Alternatively, you can use a kitchen oven, though cooking times may vary.)
4. Cut the stems off each jalapeño. Slice them in half lengthwise and remove the membranes and seeds with a spoon or knife.
5. In a mixing bowl, combine cream cheese, shredded cheddar cheese, diced red onion, and cilantro. Season with salt, pepper, and garlic powder. Mix thoroughly.
6. Spoon the filling into each jalapeño half. Ensure the filling is evenly distributed.
7. Wrap each stuffed jalapeño half with a slice of thin bacon. Tuck both ends of the bacon into the filling to secure it.
8. Place the bacon-wrapped jalapeños on the top rack of the preheated Blackstone pellet grill. Cook until the bacon is crispy, approximately 25-30 minutes. (If using an oven, cooking may take 35-45 minutes.)
9. Remove the poppers from the grill and let them rest for about 10 minutes before serving.