10 medium/large jalapenos
8 oz. cream cheese, room temperature
8 oz. bacon, cooked and diced
8 oz. sharp cheddar cheese, shredded
1/4 cup thinly sliced green onion + more for garnish
Kosher salt
fresh cracked pepper
Prepared Ranch Dressing (Hidden Valley Packet)
Instructions
- Turn the Traeger Grill to 200˙ F and preheat for 15 minutes.
- Spray a Cast Iron Pan with cooking spray.
- Wearing gloves; Cut jalapeños in half lengthwise. Use a spoon to remove the ribs and seeds and discard them.
- In a medium bowl combine cream cheese, Bacon (reserve a few tablespoons for garnish), ½ of the shredded cheese, a 1/4 cup green onion, and a large pinch of salt and pepper.
- Divide the filling evenly between the cavities of the jalapeños.
- Place filled jalapeños about an inch apart on the cast iron pan.
- Place on the smoker and smoke for 15 minutes.
- Then turn the heat to 250˙ and smoke for another 30 minutes.
- Divide the remaining cheddar cheese evenly between the poppers. Rather than sprinkling the cheese on top, try to gently push it into the filling. This will hold it in place and keep it from falling onto the cast iron pan.
- Smoke for another 5-15 minutes or until the cheese is melted, the filling is warmed through, and then the jalapeños are slightly roasted.
- Garnish with reserved crumbled bacon, sliced green onion and serve with ranch dressing… Just to cool things off a bit!
