Step

• 1

  When ready to cook, set the temperature to 350 degrees F and preheat for 10-15 minutes. Place 2 bacon slices directly on the grill grate and cook 10-15 minutes until cooked through and crispy flipping halfway through. Remove from grill, but leave the grill on. When cool enough to handle, coarsely chop the bacon and reserve.

  350 ˚F / 177 ˚C

  00:15

• 2

  n the bowl of a stand mixer, combine cream cheese, cheddar cheese, green onions, chopped bacon, lime juice, tomatoes, cilantro, salt and garlic. Mix on medium speed with a paddle until combined. Transfer mixture to a piping bag.

• 3

  Cut the tops off the jalapeños and remove the seeds and ribs with a small paring knife. Pipe the filling into each pepper so that the filling comes up a 1/4” over the top of the pepper. Place the tops back on each pepper.

• 4

  With a rolling pin, flatten out the remaining six slices of bacon until they are 1/8” thick. Cut each slice in half. Wrap 1/2 a bacon slice around each pepper and secure with a toothpick.

• 5

  Place the peppers in the Traeger Jalapeno Popper Tray. Place the tray directly on the grill grate and cook for 30-40 minutes until the peppers are tender, bacon is crispy, and cheese is melted. Enjoy!

  350 ˚F / 177 ˚C

  00:40