Traeger Smoked Jalapeño Poppers
This smoked jalapeño poppers recipe has all the delicious ingredients poppers are known for, but with added smoke for an irresistible treat. These smoked jalapeño poppers are perfect for any party or get together. Make sure to make plenty because once people try them they won’t want to stop eating them! Time to fire up the Traeger pellet grill!
Ingredients
- 12 medium-large jalapenos
- 12 slices bacon thin sliced
- 8 oz block cream cheese softened
- 1 cup shredded cheddar lightly packed
- 2 tablespoons BBQ rub
Instructions
- Preheat your Traeger or other pellet grill to 225f.
- Thoroughly wash and dry 12 fresh jalapeños.
- Slice the jalapeños down the middle, lengthwise. Use a small spoon to scrape out the seeds and membrane. Set prepared peppers aside.
- In a medium bowl, beat together one 8 oz block of softened cream cheese, 1 cup of shredded cheddar cheese, and 2 tablespoons of your favorite BBQ rub.
- Once everything is combined, spoon the filling into each of the jalapeño halves. Avoid overstuffing them, as they can crack open.
- Slice 12 piece of bacon in half, lengthwise. Then wrap each one around one half of a jalapeño. Avoid wrapping the bacon too tightly, as it will contract while cooking and squeeze all the filling out.
- Place poppers on a wire mesh baking rack resting inside a baking sheet or on a baking sheet lined with parchment.
- Smoke your jalapeño poppers at 225f for 60 minutes.
- Increase the heat to 350f and smoke for another 20 minutes.
- Remove smoked jalapeño poppers from the pellet grill and allow them to cool for a couple of minutes before serving!
Notes
Batch:
This recipe makes right around 24 smoked jalapeño poppers! It can easily be doubled, or halved, if you like!Storage:
If you've got leftover poppers, they can be kept in the fridge for up to 3 days. They're good cold, which surprised me, but they can also be reheated in the oven at 250f for 10 ish minutes or until heated through, they can also be reheated in the air fryer at 250f for 2-3 minutes or until heated through.Make ahead:
Simply lay your uncooked bacon wrapped jalapeño poppers flat on a baking sheet and place them in the freezer, once frozen, transfer to a freezer friendly container until you're ready to enjoy them again. When ready to eat, place the frozen poppers on a wire mesh rack and smoke at 225 f for 90 minutes, then increase the temperature to 350f and smoke for another 20 minutes. *Note: it's important to cook these on a raised rack, especially when cooking from frozen, as freezing the jalapeños makes them release a lot more liquid. Keeping them raised above the baking sheet avoids sogginess.