Jumbo Jalapeño Poppers

Preheat your Traeger to 225°F.

Slice jalapeños lengthwise. Using a melon baller, remove the seeds and membranes.

Mix cream cheese, cheddar, onion, BBQ rub and Cholula until combined.

Place 1 piece of pepper jack into the cavity of each jalapeño. Top with the cream cheese mixture.

Nestle 1 piece of smoked sausage into the cream cheese mixture on top.

Wrap each popper with 2 slices of bacon. Don’t wrap too tightly—the cream cheese needs a little room to expand. Place seam-side down.

I place all of mine on a mesh baking rack, then put the entire rack directly onto my Traeger.

Smoke at 225°F for 2½–3 hours, until the jalapeños are tender and the bacon is cooked through.

Want extra-crispy bacon? Crank the grill to 350°F for the final 5–10 minutes.

Rest 5–10 minutes before serving. Then try eating just one.