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Jalapeño Popper Chicken

Jalapeño Popper Chicken

By Traeger Kitchen

If you like your grilled chicken to have some kick, get your hands on our hot & spicy stuffed chicken breasts.

Prep Time

15 Min

Cook Time

30 Min




This recipe serves:


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Units of Measurement:
Cheese Filling
8 Ounce cream cheese at room temperature
2 Ounce Monterey Jack cheese, finely grated
2 cloves garlic, finely minced
3 Pieces sliced bacon, cooked, crumbled or diced
2 jalapeño pepper, seeded and minced
1 Tablespoon lime juice
1/2 Cup cilantro leaves, chopped
2 Teaspoon Cajun seasoning
1 Tablespoon hot sauce, or more to taste
6 boneless, skinless chicken breasts
2 Tablespoon Olive oil
As Needed Cajun seasoning
Cilantro, for garnish


  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Make the cheese filling. In a small bowl, add the cream cheese, and shredded cheese, and stir to combine. Work in the garlic, bacon, jalapeño, lime juice, cilantro, 2 teaspoons of Cajun rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

  • 3

    Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving the knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole. Stuff each pocket with some of the cheese filling.

  • 4

    Oil the outside of each chicken breast with the vegetable oil and season with Cajun rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

  • 5

    Insert the probe horizontally into the center of the chicken breast. Place the chicken breasts directly on the grill grates. Close the lid and cook for 30-45 minutes, or until the internal temperature reaches 165°F.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 6

    Remove the chicken from the grill, and let rest for 5 minutes before serving. Garnish with cilantro. Enjoy!

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