By Traeger Kitchen
These poppers will steal the spotlight in any game day spread. Our stuffed jalapeños are loaded with a creamy, cheesy center, offering just the right amount of heat, all wrapped up in crispy, salty bacon.
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|1||(8 oz) package cream cheese, room temperature|
|1 Cup||cheddar cheese, grated|
|1 1/2 Teaspoon||Traeger Pork & Poultry Rub|
|2 Tablespoon||sour cream|
|1||(14 oz) package mini cocktail sausages|
|20||Slices of Smoked Bacon, Cut in Half|
Wash and dry the peppers. With a paring knife, remove the stems. Using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.
40 jalapeño peppers
In a small bowl, combine the cream cheese, cheddar cheese, Traeger Pork & Poultry Rub, and the sour cream and mix well. Transfer the mixture to a sturdy, resealable plastic bag and trim 1/2-inch off one of the lower corners with scissors.
1 (8 oz) package cream cheese, room temperature
1 Cup cheddar cheese, grated
1 1/2 Teaspoon Traeger Pork & Poultry Rub
2 Tablespoon sour cream
Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point.
Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1-2 toothpicks. Place the stuffed peppers on a foil-lined baking sheet.
1 (14 oz) package mini cocktail sausages
20 Slices of Smoked Bacon, Cut in Half
When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Place the baking sheet directly on the grill grates, close the lid and smoke the peppers for 1 hour.
180 ˚F / 82 ˚C
Increase the Traeger temperature to 350˚F and continue to cook for 20-30 minutes, or until the bacon fat is rendered and bacon is crispy.
350 ˚F / 177 ˚C
Remove the poppers from the grill and serve warm. Enjoy!