Andouille Jalapeño Poppers

1 tablespoon canola oil
¼ cup minced onions
¼ cup minced red bell pepper
2 teaspoons minced garlic
2 teaspoons Chef Paul Prudhomme’s Fajita Magic®
8 ounces softened cream cheese
4 ounces shredded cheddar cheese
7 large jalapeños
¼ pound Chef Paul Prudhomme’s Andouille Sausage (Hot or Regular)
1 pound sliced bacon
3 tablespoons cane syrup

Preheat oven to 425°F. Heat the oil over medium heat in a pan, when it starts to shimmer, add the onions, bell peppers, and garlic. Sauté until onions are translucent and starting to brown. Remove from heat and let cool for a few minutes, then add to a bowl with Fajita Magic®, cream cheese, and cheddar cheese. Mix well and set aside. Remove stems from jalapeños, halve lengthways, and remove seeds. Then cut each half into 3 equal pieces. Slice the andouille into ½-inch by ½-inch pieces. Cut the bacon pieces in half. To build the poppers, spoon or pipe 1 teaspoon or so of the cream cheese mixture into each piece of jalapeño. Place 1 piece of andouille into the cheese, then wrap with 1 slice of cut bacon, making sure the cut sides of the jalapeño are wrapped. Place a toothpick through the popper to keep bacon in place. Repeat until all bacon is used up. (You may have extra cheese and andouille.) Place on a lined and greased baking sheet and cook in oven for 15 minutes. Remove from oven and drizzle each popper with cane syrup. Raise oven temperature to 475°F, then return the pan to the oven and cook for another 5 minutes. Remove from oven and serve hot.