18 large jalapeno peppers
8 ounce(s) cream cheese, at room temperature
1/8 ounce(s) Mexican four-cheese blend
1 teaspoon(s) chili powder, or more to taste
1/2 teaspoon(s) garlic salt
6 - 8 slice(s) thin-cut bacon
Cut each jalapeno in half lengthwise and remove the ribs and seeds. A baby spoon or demitasse spoon works well for this. (You may want to wear latex gloves.) In a mixing bowl, combine the cream cheese, Mexican cheese, chili powder, and garlic salt until well-blended. Stir in the scallions. Transfer the mixture to a quart-size zip-top plastic bag. With a scissors, clip about 1/2-in off one of the lower corners to make a pastry bag. Squeeze the cheese mixture into the jalapeno pepper halves. (Leftover cheese mixture is wonderful on baked potatoes.) Cut the bacon crosswise into pieces long enough to wrap around the middle of each jalapeno. Arrange on a baking sheet covered with foil or parchment paper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Roast the jalapenos for 25 to 30 minutes, or until the peppers have softened, the bacon is cooked, and the cheese is hot and bubbling. Let cool for a few minutes before serving.
© 2013 TRAEGER WOOD PELLET GRILLS. ALL RIGHTS RESERVED.