Traeger Jalapeno Poppers

Hand dipping bacon-wrapped jalapeño popper into white sauce, others behind.

5 from 14 votes

These Traeger jalapeño poppers are loaded with creamy, cheesy filling and wrapped in smoky bacon. A final brush of maple glaze adds just enough sweetness to balance the heat and amp up the flavor.

They’re a go-to for game day, tailgates, or any party spread. Prep them ahead, then toss them on the grill when it’s time to eat. Serve solo or with dipping sauces like ranch, marinara, or blue cheese dressing.

Prep Time20

Cook Time1 35

Total Time1 55

Course: Appetizers

Cuisine: American

Keyword: bacon wrapped jalapeno poppers, smoked jalapeno poppers

Servings: servings

Author: Dahn Boquist

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

Want more heat? Leave the ribs and seeds in, or stir extra minced jalapeños into the cheese filling.

Use a cheese blend: Cheddar, Monterey Jack, Swiss, and smoked Gouda all work well. Mix and match for depth of flavor.

Wrap bacon with the seam underneath: This helps keep it secure. If needed, use a toothpick to hold the ends in place.

Stick with thin-cut bacon: It crisps up evenly without overcooking the peppers.

Use a sheet pan for easy transfer: It’s cleaner than placing them directly on the grill, especially if the filling leaks.

Line the pan with parchment: Some cheese will escape during cooking. Parchment keeps cleanup painless.

Save on bacon: Use half strips instead of full, and shave 5 to 8 minutes off the cook time since the wrap will be thinner.

Make-ahead option: Stuffed and wrapped poppers can be refrigerated for up to 2 days before grilling.

Switch it up: Mix cooked sausage, shredded meat, or grilled veggies into the filling, swap in Cajun or taco seasoning, or try a different glaze like BBQ or Carolina gold sauce.

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