Traeger jalapeño poppers are a beloved barbecue appetizer: jalapeños filled with a creamy cheese mixture, wrapped in bacon, and smoked on a pellet grill. These grilled bacon-wrapped poppers deliver a smoky depth and crisp bacon finish that make them an ideal crowd-pleasing starter at any cookout.
Traeger Jalapeño Poppers
I enjoy taking classic appetizers and adapting them for the pellet grill. Turning familiar favorites into smoked versions adds bright layers of flavor that an oven simply can’t match. The combination of fresh jalapeño, creamy cheese, and salty bacon is a timeless one, and the gentle smoke from a wood-pellet grill elevates it further.
While these can be made in the oven, grilling or smoking produces better texture and a fuller flavor. The bacon crisps up more evenly and the peppers take on a subtle smoky aroma that complements the stuffed filling without overwhelming it.
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Recipe Shopping List
Here’s what you’ll need to make these jalapeño poppers. For exact measurements, see the recipe details below.
- Fresh jalapeño peppers
- Cream cheese, softened to room temperature
- Shredded cheddar cheese
- Spicy BBQ rub
- Bacon slices
Try smoked bell pepper poppers for a milder, colorful alternative
How to Make This Recipe
Below is a concise overview of the process. Use the complete recipe card further down for quantities, full timing, and tips.
- Preheat – Set your pellet grill to 350°F (175°C) so it reaches a steady temperature before cooking.
- Prep – Rinse the peppers, trim the stems and halve them lengthwise. Remove seeds and membranes if you want less heat. Mix room-temperature cream cheese with shredded cheddar and a bit of spicy BBQ rub until smooth. Spoon the mixture into each pepper half.
- Wrap – Cut bacon slices in half if needed; wrap each stuffed pepper with bacon and secure with a toothpick or place seam-side down so they hold together while cooking.
- Grill – Arrange poppers on a nonstick rack or grill mat and smoke/grill until the bacon is cooked through and slightly crisp, generally about 20–25 minutes.
- Rest – Allow the poppers to cool for a few minutes before serving so the filling sets and is safe to eat.
- Serve – Serve warm as an appetizer. Offer cooling sides such as ranch dressing or a mild dipping sauce for guests sensitive to heat.
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Recipe FAQ
How can you tell that a jalapeño is ripe?
Choose peppers that are firm, plump, and show a shiny, waxy skin. Typical jalapeños measure roughly 4–6 inches long and have a bright green color. As they age they may darken or turn red, which indicates higher heat levels.
Can you use prosciutto instead of bacon?
Yes. Prosciutto cooks faster and crisps differently, often leaving the pepper slightly firmer. The flavor is excellent, but monitor cooking time closely to avoid overcooking the filling.
How should leftovers be stored?
Store cooled poppers in an airtight container in the refrigerator for up to 2–3 days.
What’s the best way to reheat leftovers?
Reheat in an air fryer or on the grill to restore crispness to the bacon while warming the interior evenly.
More Bacon Recipes
If you love bacon-wrapped appetizers and small bites, try these ideas:
- Smoked bacon-wrapped pineapple bites
- Bacon jam with cream cheese
- Ultimate bacon onion smash burgers
- Bacon bleu cheese dressing
- No-flip smoked bacon
- Smoked bacon ranch mac and cheese
- Bacon-wrapped scallops
- Bacon-wrapped brats and sausages
- Bacon-wrapped shrimp
- Spicy candied bacon
Yield: 12 servings
Traeger Smoked Jalapeño Poppers
Traditional jalapeño poppers smoked on a wood-pellet grill and wrapped in bacon for extra flavor and crunch.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 12 jalapeño peppers
- 8 ounces cream cheese, room temperature
- 1/2 cup shredded cheddar cheese
- 1 tablespoon spicy BBQ rub
- 12 slices of bacon
Instructions
- Preheat your pellet grill to 350°F (175°C).
- Wash peppers, remove stems, halve lengthwise, and scrape out seeds and membranes if you prefer less heat.
- Mix softened cream cheese with shredded cheddar and the BBQ rub until smooth and combined.
- Fill each pepper half with the cheese mixture. Wrap each filled pepper with a slice of bacon (halved if needed) and secure or place seam-side down.
- Place poppers on a nonstick rack or grill mat and smoke for 20–25 minutes, until the bacon is cooked and slightly crisp.
- Let cool briefly before serving so the filling sets.
Nutrition (per serving)
Calories: 145 | Total Fat: 12g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 293mg | Carbohydrates: 3g | Protein: 6g
Nutrition estimates are approximate. Consult a trusted source for medical or dietary guidance.