Steps

• Step 1

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

  350 ˚F / 177 ˚C

• Step 2

  Place two bacon slices directly on the grill grate and cook for 10 to 15 minutes until cooked through and crispy, flipping halfway through. Remove from the grill, but leave the grill on. When cool enough to handle, coarsely chop the bacon.

  00:10

  350 ˚F / 177 ˚C

  Ingredients

  • 8 Slices center-cut bacon, divided

• Step 3

  In the bowl of a stand mixer, combine chopped bacon, cream cheese, cheddar cheese, green onions, lime juice, salt, garlic, cilantro and tomatoes. Mix on medium speed with a paddle until combined. Transfer mixture to a piping bag.

  Ingredients

  • 2 Cup cream cheese

  • 2 Ounce sharp cheddar cheese

  • 1/2 Cup minced green onions

  • 2 Teaspoon fresh lime juice

  • 4 Tablespoon seeded, chopped tomato

  • 4 Tablespoon fresh chopped cilantro

  • 1/2 Teaspoon kosher salt

  • 2 Small cloves garlic, minced

• Step 4

  Cut the tops off the jalapeños and remove the seeds and ribs with a small paring knife.

  Ingredients

  • 12 Whole jalapeños

• Step 5

  Pipe the filling into each pepper so that the filling comes up a 1/4 inch over the top of the pepper. Place the tops back on each pepper.

• Step 6

  With a rolling pin, flatten out the remaining six slices of bacon until they are 1/8 inch thick. Cut each slice in half. Wrap 1/2 a bacon slice around each pepper and secure with a toothpick.

• Step 7

  Place the peppers in the Traeger Jalapeño Popper Tray. Place the tray directly on the grill grate and cook for 30 to 40 minutes, or until the peppers are tender, bacon is crispy, and cheese is melted. Enjoy!

  00:30

  350 ˚F / 177 ˚C