One of my absolute favorite game day Traeger appetizers!
40 jalapeno peppers
1 8-ounce package cream cheese, at room temperature
1 cup grated Cheddar, pepper Jack cheese, or mozzarella
1-1/2 teaspoons Traeger Pork and Poultry Rub (or your favorite spice blend)
2 tablespoons sour cream
20 slices smoked bacon, cut in half
Cut the stem ends off of Jalapeño and scrape the seeds and ribs out of each pepper (USE GLOVES).
In a small bowl, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream.
Transfer the mixture to a resealable plastic bag and trim 1/2-inch off one of the lower corners with a scissors.
Squeeze the cream cheese mixture into each pepper.
Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.
Arrange the peppers on a foil-lined baking sheet.
Smoke the peppers for 1 hour.
Increase the heat to 350 and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp.
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