Looking for a twist on your usual plate of game time jalapeno poppers? Our never-fail Traeger solution, "Put some bacon in, on top or around it" definitely applies here. But in this case, surprisingly enough, the ingredient that really makes these poppers pop is the chutney. That little bit of sweet 'n savory spread cuddles up next to the spice of the jalapenos, which is soothed by the creaminess of the cream cheese and brought home by the saltiness of the bacon. Game day will be a success no matter who wins.
CREAM CHEESE AND CHUTNEY POPPERS WITH BACON
Prep time: 15 minutes
Cook time: 30 to 35 minutes
Serves: 6 to 8
Pellet recommendation: Any
12 medium jalapenos
One 8-ounce brick cream cheese, softened
6 slices thin-cut bacon
One jar prepared chutney, such as Major Grey’s
Chopped cilantro for garnish, optional
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the bacon directly on the grill grate and cook until the fat has rendered and the bacon is golden brown, about 10 to 15 minutes.
Remove to paper towels and pat dry. Crumble, then set aside.
While the bacon is cooking, slice the jalapenos in half lengthwise through the stem ends. Scrape out the seeds and ribs with a small spoon or paring knife.
Place the cut jalapenos on a rimmed baking sheet, if you have one (cover with foil for easy clean-up), or just use a doubled piece of heavy-duty foil.
Using a mixer, cream the cream cheese until it looks fluffy. Gently mix in the crumbled bacon.
Fill each pepper half with cream cheese and roast on the Traeger until the chiles have softened and the cream cheese is melted, 20 to 25 minutes.
While still warm, top each jalapeno with a small spoonful of chutney. Finish with a sprinkling of chopped cilantro, if desired. Serve while they're still warm and tasty.