Ash has been wanting these for 2 months. I couldn’t say no when we were going to be using the Traeger anyways.
| Ingredient | Quantity |
|---|---|
| Jalapeños | 18 Medium |
| Thin-Cut Bacon | 1 Pack |
| Cream Cheese | 8-10 Oz (room temperature) |
| Colby Jack | 4 Oz |
| Chili Powder | 1 tsp |
| Granulated Garlic | 1 tsp |
| Salt | 1 tsp |
| Scallions | 2 minced |
Procedure
Split the jalapeños lengthwise. I liked splitting them through the stem so that they had little handles. Use a small spoon to scrape out the seeds and membranes. After you scrape out all the white parts, they really won’t be that spicy.
Mix the cream cheese, jack, chili, garlic, salt, and scallions in a bowl with a potato masher. Make sure this is nice and smooth because we’re going to be piping it.
Jam that mixture in a gallon ziploc bag and push it in to one corner. Cut that corner off, about a centimeter worth to make a piping hole.
Pipe your mixture in to the jalapeño halves.
Gingerly wrap the thin bacon around the jalapeños and try to get it so that both ends on the side that will contact the roasting tray.
We used thick-cut bacon because we’re civilized people who generally eat thicker bacon at breakfast. However, this is the only use-case I’ve found for thin cut. The thick cut bacon effectively strangles the poppers as it contracts. It also does not crisp up in a time frame that works for the poppers themselves. You’re left with poppers that are fucking delicious, but the bacon just pulls off.
Smoke in the Traeger at 350˚F for 30 minutes or until the poppers are bubbling and the bacon is crisp.
Let cool for 20 minutes. Or don’t and totally fuck your mouth up.
Results
Amazing.
