Roasted Jalapeño Poppers

Ingredients

Units of Measurement:

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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.

  

  Grill: 350 ˚F

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  Ingredients

  • 8 Slices Bacon, Center Cut

• 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.

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  Ingredients

  • 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

• 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.

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• 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.

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• 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!

  

  Grill: 350 ˚F

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