Chicken & Jalapeno Stuffed Poblano Pepper

By Jake Fordham

Votes: 124

VS

Porchetta, pepper greens, and whiskey.

By Valor McNeely

Votes: 80

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About Jake Fordham

I'm just an average guy who loves to cook on the Traeger for my family and friends. I love the outdoors, spending time with my girls, and hunting every chance I get.

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About Valor McNeely

Camera clicker, Utah lover, named after a Natty G, and I love rescue dogs.

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Chicken & Jalapeno Stuffed Poblano Pepper

By Jake Fordham

Roasted Poblano peppers; stuffed with chicken, cream cheese, roasted jalapenos and cheese; wrapped in bacon.

Serves: 2

Recipe Ingredients

  • 2 piece Poblano Peppers
  • 2 piece Boneless, Skinless Chicken Breasts
  • 6 oz Cream Cheese at Room Temperature
  • 2 piece Jalapeno Peppers, Seeded
  • 1 cup Shredded Cheddar Cheese
  • 6 piece Tender Belly Signature Blend Bacon
  • 1 tbsp Oak Ridge BBQ Dominator Sweet Rub
  • 1 tbsp Olive Oil

Recipe Instructions

  1. 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 450F and preheat, lid closed for 10-15 minutes.
  2. When the grill is hot, arrange the poblanos and jalapenos on the grate and grill until they are blistered and blackened in spots; 15-20 mins, turning with tongs as needed. Put the poblanos into a Ziploc bag and let them sweat for 10-15 minutes. Remove from bag and carefully peel the blistered skin off; leave the stems intact, and try not to tear the flesh. Dice jalapenos and set aside. (Remove seeds from jalapenos for less heat). With a small paring knife, slit each poblano lengthwise from the shoulder (just below the stem) to the tip. Pull out the seeds and set aside.
  3. Coat the chicken with olive oil and season liberally with Oak ridge bbq dominator sweet rub. Cook the chicken for 20-25 minutes until internal temperature is 165F. Remove the chicken from the grill, let rest for 5 minutes. Lower temperature to 375F to prepare for the next step. Dice the chicken into ½” cubes, and put into large mixing bowl. Add the cream cheese, shredded cheese, diced jalapenos, and Oak ridge bbq dominator sweet rub to taste. Mix together, and fill the poblano peppers with the mixture. Wrap the poblanos with bacon and secure with toothpicks for the duration of the cook. Place the poblanos directly on the grate and grill until the bacon is crisp, (40-50 minutes). Remove from grill and let rest for 5 minutes, then remove toothpicks and serve.
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Porchetta, pepper greens, and whiskey.

By Valor McNeely

Porchetta with pork loin, pork belly, and various herbs and spices. Spicy greens with lime and smoked pecorino romano pear salad, and a fresh squeezed apple, smoked clove, and ginger simple syrup, a few dashes of angostura bitters with a lemon twist cocktail.

Serves: 2

Recipe Ingredients

  • 6 lbs pork loin
  • 4 lbs pork belly
  • 1 tbsp pepper flakes
  • 1 tbsp fennel seed
  • 1 tsp garlic
  • 1/2 cup Fresh sage
  • 1/2 cup Fresh Rosemary
  • 1 handful Orange and apple slices to top porchetta
  • 1/2 cup Fresh Oregano

Recipe Instructions

  1. Line pork loin with roasted fennel seed and roasted red chili flakes, add minced garlic, and add pieces of fresh sage, rosemary, sage, oregano, add pork belly. Roll up and tie with butcher's twine. Smoke for 1 hour, and turn up traeger to 225 for approximately 5 hours or until internal temp reaches 165.
  2. Make your sides. Salad consists of shaved smoked pecorino romano, spicy greens, pear, evoo, salt pepper, and apple cider vinegar. Cocktail consists of bourbon, ice, lemon twist, fresh squeezed honey crisp apples, smoked, grinded cloves, a few dashes of angostura bitters, and demerara fresh ginger simple syrup.
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