Step

• Step 1

  Cheese Filling: Put the cream cheese and shredded cheese in a small mixing bowl and stir to combine. Work in the garlic, bacon, jalapeño, lime juice, cilantro, 2 teaspoons of Traeger Cajun Rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

  Ingredients

  • 8 Ounce cream cheese, room temperature

  • 2 Ounce Monterey Jack Cheese, grated

  • 2 Clove garlic, minced

  • 3 Slices Bacon, diced

  • 2  jalapeño, seeded and diced

  • 1 Tablespoon lime juice

  • 1/2 Cup cilantro, chopped

  • 2 Tablespoon Traeger Cajun Rub

  • 1 Tablespoon hot sauce

• Step 2

  Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving the knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole. Stuff each pocket with some of the cheese filling.

  Ingredients

  • 6  boneless, skinless chicken breast

• Step 3

  Oil the outside of each chicken breast with the vegetable oil and season with Traeger Cajun Rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

  Ingredients

  • 2 Tablespoon olive oil

• Step 4

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  Arrange the chicken breasts on the grill grate. Roast for 30 to 45 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• Step 6

  Let rest for 5 minutes before serving. Garnish with cilantro, enjoy!