1 lb pork sausage
1 lb ground beef
5 jalapeno peppers
2 tbsp butter
1 cup chopped red onions
1 tbsp garlic
1/2 brick cream cheese (4 oz)
3/4 cup grated monterey jack cheese
1 package bacon
Start up smoker and get it up to 350F
Cut the top off the jalapeno pepper. Cut in half and core it. Leave some membrane & seeds if you like spicy flavors.
Add butter, garlic, and onions to sauce pan. Cook until soft.
Mix together the cream cheese, onion mix, and monterey jack cheese.
Fill the cored peppers with cream cheese mixture.
Combine the pork sausage and ground beef, add salt and pepper.
Create a patty with the meat and place the stuffed jalapeno in the center. Wrap the meat around the pepper, and then wrap it in bacon. It should look like an egg.
Season with Croix Valley Seasoning. (We chose original, but all are delicious!)
Place the Loon eggs on the grill. Cook for 45-60 minutes, flip occasionally.
Serve and enjoy!