Smoked Bacon-Wrapped Stuffed Jalapeños (ABTs) for Game Day

1. Prepare Jalapeños: Seed and halve 12 jalapeños. A melon baller works great for easy seed and membrane removal.
2. Prepare Sausage: Grill and quarter lengthwise the 4 jalapeño cheddar sausages.
3. Make Cheese Mixture: In a large bowl, mix the softened cream cheese, fresh grated Parmesan, grated extra sharp cheddar, smoked ancho powder, chipotle chili powder, finely diced onion, Traeger Grills hot sauce, and garlic powder (or substitute with your favorite BBQ rub).
4. Stuff Jalapeños: Fill each jalapeño cavity generously with the cheese mixture. Place a slice of quartered sausage on top of the cheese mixture in each jalapeño.
5. Wrap with Bacon: Wrap each stuffed jalapeño with a piece of thin center cut bacon. Ensure the cream cheese mixture is completely covered to prevent it from melting out on the grill. Make sure the end piece of the bacon strip is on the bottom so it rests there while cooking.
6. Freeze for Later (Optional): Place the wrapped jalapeños on a silicone-lined baking tray in the freezer. Once frozen solid, transfer them to a Ziploc bag for storage. They can be kept in the freezer for up to 2 weeks. If frozen, remove from the freezer the day before cooking to thaw overnight in the refrigerator.
7. Preheat Grill: Preheat your Traeger grill to 225°F.
8. Smoke Jalapeños: Place the jalapeños on the grill, cut side up, and smoke for 1.5 hours.
9. Crisp Bacon: Increase the grill heat to 350°F and continue to grill for about 15 minutes, or until the bacon is crisp and the jalapeños are done.