Traeger Smoked Jalapeno Poppers

5 from 2 votes

Traeger Smoked Jalapeno Poppers are stuffed with seasoned cream cheese, then wrapped in bacon and smoked on a Traeger grill for amazing flavor!

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizers

Cuisine: American

Servings:

Calories: 151kcal

Preheat smoker to 225 degrees F.
Put on latex gloves. Slice jalapeño peppers in half and scoop out pulp and seeds.
Blend cream cheese until fluffy with a mixer. Add seasoning and mix well.
Stuff cream cheese mixture into each jalapeño slice and place on an oven-safe wire rack.
Cut bacon strips in half crosswise and stretch out. Start at the top, wrapping bacon around the center of each pepper. Tuck ends at the bottom and secure with a toothpick.
Place wire rack filled with poppers on grill grate in smoker. Cook at 225 degrees for 1 hour, or up to 90 minutes. Check frequently to make sure cream cheese is not oozing out.
Cheese should be melted and lightly browned. You may need to smoke a little longer until bacon is crispy. Take out of smoker and let rest for 10 minutes before serving.

Why use burger seasoning? It has the perfect mix of smoky spices to enhance the flavor of the poppers. BBQ spice rub is a great substitution if desired.
Leftover poppers can be refrigerated for up to 3 days in an airtight container. To reheat, do so in a 350 degree oven until heated through and bacon becomes crispy.
Smoked jalapeño poppers can be frozen before or after they're cooked. Wrap well and place in an airtight container for up to 3 months in the freezer.
Thaw poppers in the refrigerator overnight. Reheat in a 350ºF oven if pre-cooked. Smoke in a pellet grill if poppers are uncooked, but make sure they are thawed completely being smoking.
View the Google Web Story for Smoked Jalapeño Poppers!