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Smoked Jalapeño Poppers

Smoked Jalapeño Poppers

By Traeger Kitchen

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

Prep Time

15 Minutes

Cook Time

1 Hours

Pellets

Mesquite

Ingredients

Number of people serving

4

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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

Step

  • 1

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

    180 ˚F / 82 ˚C

  • 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.

  • 3

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

    180 ˚F / 82 ˚C

    00:30

  • 4

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

    375 ˚F / 191 ˚C

    00:30

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