Bacon Wrapped Jalapeño Poppers on the Traeger

When it comes to game day or backyard hangs, few appetizers can beat jalapeño poppers—especially when they’re stuffed with savory ground sausage, pecan honey cream cheese, and shredded sharp cheddar, then wrapped in bacon and cooked on the Traeger until crispy. These Bacon Wrapped Jalapeño Poppers are smoky, cheesy, and a little spicy—everything you want in a bite-sized snack.

Here’s what I’ll cover in this recipe:

• Why these jalapeño poppers need to be in your lineup
• The ingredients you’ll need to pull them together
• The best pellets for smoky flavor
• Step-by-step cooking instructions on the pellet smoker
• Pro tips, FAQs, and final thoughts

Let’s get started!

Why Make Bacon Wrapped Jalapeño Poppers?

These aren’t just another appetizer—they’re the kind that disappears before the main course even hits the table. The combo of smoky bacon, creamy filling, and jalapeño heat is pure backyard gold. And when they’re cooked low and slow on a pellet smoker, the flavor goes to another level.

• Crowd-pleasing bite – smoky, cheesy, and just enough spice to keep it interesting.
• Easy to prep ahead – assemble in advance, then throw on the smoker when ready.
• Perfect game day snack – grab-and-go style, no fork required.

Ingredients

Meat

• 1 lb savory sausage, browned and drained
• 12 slices of bacon (about 1 slice per popper)

Produce

• 6 large jalapeños, halved lengthwise and cored

Cheese & Filling

• 8 oz Honey Pecan Cream Cheese
• 1 cup shredded cheddar cheese

Rubs & Seasonings

• 1 tbsp Rock’s Coffee Rub

Best Wood Pellets for This Recipe

• Traeger Signature Series – great balance of smoke that pairs well with bacon.
• Applewood – adds a touch of sweetness that works with the cream cheese.
• Hickory – bold, classic BBQ smoke for extra depth.

Step-by-Step Instructions

Step 1: Prep the Jalapeños (10 minutes)

• Slice jalapeños in half lengthwise.
• Scoop out seeds and cores with a spoon (gloves are your friend here).

Step 2: Make the Filling (10 minutes)

• Brown the sausage on the Traeger Flatrock t until cooked through.
• In a bowl, mix sausage, Honey Pecan Cream Cheese, and shredded cheddar.

Step 3: Fill and Wrap (15 minutes)

• Spoon filling into each jalapeño half.
• Wrap each stuffed jalapeño with a slice of bacon.
• Sprinkle lightly with Rock’s Coffee Rub for that smoky kick.

Step 4: Smoke the Poppers (30-45 minutes)

• Preheat the Traeger Timberline XL to 275°F.
• Place poppers on the grate, bacon seam side down.
• Smoke until bacon is browned and crisp, about 30-45 minutes, but just watch for that bacon.

Step 5: Serve and Enjoy (5 minutes)

• Let cool just slightly before serving—these are molten hot inside.
• Serve as an appetizer or side dish with your favorite BBQ spread.

Quick Recap

• Halve and core the jalapeños.
• Make the sausage, cream cheese, and cheddar filling.
• Stuff, wrap with bacon, and season with Rock’s Coffee Rub.
• Smoke at 275°F until bacon is crisp.

Pro Tips

1. Use toothpicks – secure bacon if it won’t stay wrapped on its own.
2. Adjust the spice level – leave some seeds if you like more heat.
3. Batch cook – double the recipe because they disappear fast.

Common Questions

Q: Can I make these without a smoker?
Yep—use an oven at 375°F. You’ll miss some smoke, but they’ll still taste great.

Q: Can I prep these the night before?
Absolutely. Assemble them, cover, and refrigerate. Smoke when ready.

Q: What’s the best way to reheat?
Toss them back on the smoker at 275°F for about 15 minutes to re-crisp the bacon.

Q: Can I swap the filling?
Of course—try chorizo, ground turkey, or even a veggie mix if sausage isn’t your thing.

Final Thoughts

These Bacon Wrapped Jalapeño Poppers are smoky, creamy, spicy, and downright addictive. Whether it’s game day, a cookout, or just a Saturday hangout, they’re the kind of appetizer people remember—and ask for again.

Ready to try it? Fire up your pellet smoker, grab some jalapeños, and make a batch.