Description
Serves
6–8
Prep Time
20 minutes
Chill Time
30 minutes
Cook Time
1½–2 hours
Ingredients
- 12 jalapeños, halved lengthwise and seeded
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded pulled pork
- 1½ cups grated extra sharp cheddar cheese
- 2 tbsp Traeger Tex Mex Rub
- ¼ cup finely diced green, red, or yellow bell pepper
- 24 slices thin center-cut bacon
Instructions
1.
Slice the jalapeños in half lengthwise and remove the seeds and membranes.
2.
In a large bowl, combine the cream cheese, pulled pork, cheddar cheese, diced peppers, and Tex Mex rub. Mix until well combined.
3.
Fill each jalapeño half with 3–4 teaspoons of the cheese mixture.
4.
Place the filled jalapeños in the refrigerator for 30 minutes to allow the filling to firm up.
5.
Wrap each jalapeño with one slice of bacon, starting near the stem and wrapping around the pepper. Do not wrap too tightly. Ensure the filling is completely covered and place the loose end of the bacon on the underside so it stays secure while cooking.
6.
Preheat your Traeger grill to 225°F.
7.
Arrange the jalapeños cut side up on the grill and smoke for 1½–2 hours.
8.
Increase the grill temperature to 350°F and cook for 5–10 minutes, or until the bacon is crisp.
9.
Remove from the grill and serve.
Pro Tip
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