Steps

• Step 1

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

  350 ˚F / 177 ˚C

• Step 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.

  Ingredients

  • 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

• Step 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.

  Ingredients

  • 6  boneless, skinless chicken breasts

• Step 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.

  Ingredients

  • 2 Tablespoon olive oil

  • As Needed Cajun seasoning

• Step 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

• Step 6

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

  Ingredients

  •  Cilantro, for garnish