Top Tailgate Recipes
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Smoked Jalapeño Poppers
by Traeger Kitchen
6 Reviews
Prep Time
15 Min
Cook Time
1 Hr
Serves
4
Pellets
Mesquite
Wood-fired bacon-wrapped smoked jalapeño poppers are seasoned with Pork & Poultry Rub and baked over smoky mesquite for an epic game day appetizer.
Ingredients
main
12 Medium | jalapeños |
8 Ounce | cream cheese, softened |
1 Cup | grated cheddar cheese |
2 Tablespoon | Traeger Pork & Poultry Rub |
12 Slices | bacon, cut in half crosswise |
1
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
2
Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.
3
In a medium bowl, mix together the cream cheese, grated cheese, and Traeger Pork & Poultry Rub.
4
Spoon the filling into each jalapeño half. Wrap each with a half-slice of bacon, securing with a toothpick. Arrange the jalapeño poppers on a rimmed baking sheet.
5
Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes.
6
Increase the grill temperature to 375℉. Cook until the bacon is cooked to your desired crispness; this can take as long as an hour depending on your grill model, the weather, and how crispy you like your bacon. Begin checking after 30 minutes.
7
Remove the poppers from the grill. Serve warm. Enjoy!