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Smoked Jalapeño Poppers

Prep Time

15 Minutes

Cook Time

1 Hours

Effort

Pellets

Mesquite

This classic BBQ recipe is wrapped with smokin’ pork deliciousness. Wood-fired bacon-wrapped jalapeño poppers are seasoned with Traeger Pork & Poultry Rub and baked over smoky mesquite for an epic game day appetizer.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 12 Medium jalapeño

  • 6 Slices bacon, cut in half

  • 8 Ounce cream cheese

  • 2 Tablespoon Traeger Pork & Poultry Rub

  • 1 Cup grated cheese

Steps

  • 1

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 2

    Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife. Mix softened cream cheese with Traeger Pork & Poultry rub and grated cheese. Spoon mixture onto each jalapeño half. Wrap with bacon and secure with a toothpick.

    Ingredients

    • 12 Medium jalapeño

    • 6 Slices bacon, cut in half

    • 8 Ounce cream cheese

    • 2 Tablespoon Traeger Pork & Poultry Rub

    • 1 Cup grated cheese

  • 3

    Place the jalapeños on a rimmed baking sheet. Place on grill and smoke for 30 minutes.

    Grill180 ˚F

  • 4

    Increase the grill temperature to 375℉ and cook an additional 30 minutes or until bacon is cooked to desired doneness. Serve warm, enjoy!

    Grill375 ˚F

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Cooking Notes

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