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Roasted Jalapeño Poppers

Traeger Kitchen


Roasted Jalapeño Poppers

Prep Time

15

Minutes

Cook Time

30

Minutes

Serves

2 - 4

People

Effort

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What's this?

Score some ridiculous flavor with these poppers. Jalapeños seeded and stuffed with a zesty, creamy cheese mixture, wrapped with thick cut bacon and roasted to perfection over cherry wood.

Ingredients

  • 8 Slices Bacon, Center Cut

  • 2 Cup cream cheese

  • 2 Ounce Cheese, sharp cheddar

  • 1/2 Cup green onions, minced

  • 2 Teaspoon fresh squeezed lime juice

  • 4 Tablespoon Seeded Tomato, Chopped

  • 4 Tablespoon cilantro, chopped

  • 1/2 Teaspoon kosher salt

  • 2 Small garlic clove, minced

Steps

  • 1

    When ready to cook, set the temperature to 350 degrees F and preheat for 10-15 minutes. Place 2 bacon slices directly on the grill grate and cook 10-15 minutes until cooked through and crispy flipping halfway through. Remove from grill, but leave the grill on. When cool enough to handle, coarsely chop the bacon and reserve.
  • 2

    n the bowl of a stand mixer, combine cream cheese, cheddar cheese, green onions, chopped bacon, lime juice, tomatoes, cilantro, salt and garlic. Mix on medium speed with a paddle until combined. Transfer mixture to a piping bag.
  • 3

    Cut the tops off the jalapeños and remove the seeds and ribs with a small paring knife. Pipe the filling into each pepper so that the filling comes up a 1/4” over the top of the pepper. Place the tops back on each pepper.
  • 4

    With a rolling pin, flatten out the remaining six slices of bacon until they are 1/8” thick. Cut each slice in half. Wrap 1/2 a bacon slice around each pepper and secure with a toothpick.
  • 5

    Place the peppers in the Traeger Jalapeno Popper Tray. Place the tray directly on the grill grate and cook for 30-40 minutes until the peppers are tender, bacon is crispy, and cheese is melted. Enjoy!