Gameday Bacon Wrapped Stuffed Jalapeños (ABT's)

1. Seed and halve the jalapeños. Use a melon baller or tomato corer for easy seed and membrane removal.
2. For less hot peppers, soak them in cold water for an hour, then drain and dry thoroughly before filling and wrapping.
3. In a bowl, mix together the softened cream cheese, grated mozzarella, grated sharp cheddar, chipotle chili powder, roasted red pepper & garlic seasoning, finely diced/grated sweet onion, hot sauce, and garlic powder (or use your favorite BBQ rub).
4. Fill each jalapeño cavity with 2-3 teaspoons of the cheese mixture. Place one lil smoky (or mini sausage) on top of the cheese mixture in each jalapeño.
5. Wrap each stuffed jalapeño with a single piece of thin center cut bacon. Do not wrap them too tightly as the cream cheese will expand during cooking. Ensure the cream cheese mixture is completely covered by the bacon to prevent it from bubbling out on the grill. Position the end piece of the bacon strip on the bottom so it rests there while cooking.
6. (Optional prep ahead) To prepare ahead, place wrapped jalapeños on a silicone-lined tray in the freezer. Once frozen, transfer them to a Ziploc bag and freeze for up to a month.
7. Preheat your grill to 225°F.
8. Season the wrapped jalapeños with Traeger pork & poultry rub if desired.
9. Smoke the ABTs for 2 hours.
10. For crispy bacon, increase the grill temperature to 350°F for the last 10-15 minutes of cooking.