A delicious take on classic st￭ jalapeños, where spicy peppers are filled with a creamy, savory mixture, wrapped in bacon, and smoked to perfection.
Ingredients
Scale:
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup green onions, chopped
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
12 large jalapeño peppers
12 slices of bacon, cut in half
Instructions
Preheat your Traeger grill to 225°F (107°C) using your favorite wood pellets.
In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, smoked paprika, salt, and pepper. Mix until all ingredients are well incorporated.
Slice each jalapeño in half lengthwise and remove the seeds and membranes.
Fill each jalapeño half generously with the cheese mixture.
Wrap a half slice of bacon around each st￭ jalapeño, securing with a toothpick if necessary.
Place the jalapeños on the grill grates and smoke for about 1.5 to 2 hours, or until the bacon is crispy and the jalapeños are tender.
Once done, remove them from the grill and let them cool slightly before serving.
