Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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 / 82 ˚C
Super Smoke
2
Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.
3
In a medium bowl, mix together the cream cheese, grated cheese, and 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.
5
Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
6
Increase the grill temperature to 375℉. Cook until the bacon is cooked to your desired crispness; this can take as long as an hour depending on your grill model, the weather, and how crispy you like your bacon. Begin checking after 30 minutes.
375 ˚F / 191 ˚C
00:30
7
Remove the poppers from the grill. Serve warm. Enjoy!
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