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These Traeger jalapeño poppers have a smoky flavor and crisp bacon edge, all without deep frying. The peppers roast low and slow on the pellet grill, locking in heat and smoke before getting glazed with a sticky maple-soy finish. They’re bold, cheesy, and just spicy enough to keep things interesting.
Here’s Why This Recipe Works
Two-stage Traeger cook: Low-temp smoking infuses deep flavor, then a high-temp finish gets the bacon crisp without burning.
That cheese mix: Cream cheese holds it all together, while shredded cheese adds melty stretch and richness.
Bacon wrap = flavor seal: Wrapping each pepper in bacon locks in the filling and adds salty crunch.
Maple-soy glaze: Sweet, savory, and just sticky enough to cling to the crisped bacon—don’t skip this step.
Recipe Tips
Use thin-sliced bacon: Thick-cut bacon takes too long to crisp and can leave the peppers overcooked. Thin slices cook evenly and wrap easily.
Secure if needed: If the bacon ends won’t stay tucked underneath, use a toothpick to pin them down and keep the wrap tight.
Line your pan: Parchment paper keeps cheese blowouts from turning into a cleanup project. Some filling will leak as they cook, and the liner makes it easy to lift and toss.
Don’t rush the smoke: That first hour at 180°F sets the stage for real smoke flavor. Cranking the heat too soon skips the whole point.
Mix up your cheeses: Cheddar works great, but Monterey Jack, Swiss, or smoked Gouda add dimension. Go with what you’ve got, or mix a few.
Enjoy them on their own or with a selection of dipping sauces, like ranch dressing, marinara sauce, and blue cheese dressing.
Bacon Wrapped Poppers on the Traeger
These Traeger jalapeño poppers level up the backyard snack game; real smoke, bubbling cheese, and bacon that crisps right on the grill. They’re bold, easy to prep, and deliver serious flavor without a lot of effort. Pair them with Traeger chicken wings for the ultimate grill-day lineup.
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Traeger Jalapeno Poppers
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Ingredients
- 14 jalapeño peppers
- 8 ounces cream cheese, softened
- 2 cups shredded Cheddar cheese, or a mix, see notes
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon cornstarch, optional (prevents the filling from separating)
- pinch Salt and pepper
- 28 slices thick-cut bacon, thin cut works best
Glaze
- ¼ cup maple syrup
- 4 teaspoons soy sauce
Instructions
- Preheat the Traeger to 180°F and line a baking sheet with parchment to make clean up quick and easy.
- Slice the jalapenos in half, lengthwise, and scoop out the seeds and white ribs.
- In a large bowl, combine the softened cream cheese, shredded cheese, green onions, garlic, cornstarch (if using), salt, and pepper. Stir until well combined.
- Fill each halved jalapeno with the cheese mixture.
- Wrap the stuffed jalapenos with bacon and place them on a baking sheet (filling side up).
- Transfer the baking sheet to the Traeger and smoke for 60 minutes. Increase the temperature on the Traeger to 400°F and cook for 35 to 50 more minutes or until the jalapenos are tender and the bacon is crisp. The cooking time will vary depending on the thickness of the bacon.
- During the last 10 minutes of the grill time, combine the maple syrup and soy sauce in a dish, then baste the tops of the poppers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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