For the gravy

1. Melt butter in a pan and add onion, mushrooms and rosemary to cook and allow the aromatics come out.
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2. Add beef broth and simmer to develop flavor in broth.
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3. Add corn starch slurry to thicken gravy.
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4. Pour through a strainer (keeping the onion and mushroom).
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5. Add half the gravy to an ice tray and freeze to make adding gravy into poppers easier and will melt when cooking poppers, keep other half for later.

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For the poppers

1. Preheat grill, smoker or oven to 300°F degrees.
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2. Slice one side of the jalapeños to create a large enough opening to deseed and devein the jalapeños, keeping the top.
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3. Add cooked rice inside the jalapeños.
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4. Dice onion from the gravy and add to jalapeños.
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5. Chop mushrooms from the gravy and add to the jalapeños.
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6. Hard fry eggs, chop and add to jalapeños.
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7. Add frozen gravy to the jalapeños and close the jalapeños with the sliced top.
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8. Generously season ground beef with Spanglish Asadero All Purpose seasoning and form 6 meatballs.
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9. Smash the meatballs between 2 pieces of parchment paper to flatten.
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10. Wrap the smashed beef patties around the jalapeños, sprinkle again with All Purpose Seasoning and cook in your grill, smoker or oven until jalapeños begin to soften.
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11. Take out popper and drizzle with gravy and sprinkle on chopped fried egg and chives and enjoy!