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Smoked Jalapeño Poppers

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Mesquite

Wood-fired bacon-wrapped jalapeño poppers are seasoned with Pork & Poultry Rub and baked over smoky mesquite for an epic game day appetizer.

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  • 12 Medium jalapeños

  • 8 Ounce cream cheese, softened

  • 1 Cup grated cheddar cheese

  • 2 Tablespoon Traeger Pork & Poultry Rub

  • 12 Slices bacon, cut in half crosswise

  • 1

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

    180 ˚F

  • 2

    Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.
    • 12 Medium jalapeños

  • 3

    In a medium bowl, mix together the cream cheese, grated cheese, and Traeger Pork & Poultry Rub.
    • 8 Ounce cream cheese, softened

    • 1 Cup grated cheddar cheese

    • 2 Tablespoon Traeger Pork & Poultry Rub

  • 4

    Spoon the filling into each jalapeño half. Wrap each with a half-slice of bacon, securing with a toothpick. Arrange the jalapeño poppers on a rimmed baking sheet.
    • 12 Slices bacon, cut in half crosswise

  • 5

    Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes

    180 ˚F

  • 6

    Increase the grill temperature to 375℉. Close the lid and cook until the bacon is cooked to your desired doneness, about 30 minutes more.

    375 ˚F

  • 7

    Remove the poppers from the grill. Serve warm. Enjoy!

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