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In the pilot episode of Chomp, our chef will be Hondo Goebel, a sophomore engineering student at Texas A&M University. With his busy schedule and lack of cooking skills, most of his meals are a patty melt with grilled jalapeños from Whataburger, the largest meal that Layne’s sells, or whatever his roommate cooks and shares with him.
However, what he lacks in a cooking routine, he makes up for with his love of showing off as a host and making his crowd pleasing jalapeño poppers, a recipe I taught him.
If you didn’t figure it out already, Hondo is my brother and we are each other’s biggest critics. Therefore, you should take my opinion even more seriously when I say that he can make jalapeño poppers better than our mother, the inventor of the recipe. 
Hondo, our mom, and me!
After years of refining, Hondo has adapted this recipe to be an easy and delicious appetizer for groups of all sizes. It is the perfect dish for a dinner party, barbeque, ring dunk, or darty. These poppers are not your regular cream cheese filled jalapenos, they are hearty with a sausage/cream cheese stuffing. They also last perfectly in the fridge and taste great to snack on all week.
All you need for this recipe is a sheet pan, knife, and any type of frying pan. Grab these ingredients before listening, and let’s chomp down together.
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Ingredients:
10 large Jalapeños (remember that each jalapeño makes two poppers)
Two 8 ounce blocks of cream cheese
One regular 16 ounce Owen’s pork sausage
Any maple syrup (doesn’t have to be real maple syrup, Aunt Jemima works fine)
One pack of bacon