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Traeger Kitchen
Smoked Jalapeño Poppers
15
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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
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Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes180 ˚F
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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!
