Smoked Hog-Stuffed Jalapeño Poppers

Step 1

Preheat the pellet grill to 325°F.

Step 2

Season the ground hog with the salt, pepper, and 1/2 teaspoon of the Tajin seasoning. Brown and break up in a skillet on the stovetop over medium heat until fully cooked.

Step 3

Take your halved, cored, seeded jalapeños and spread the cream cheese inside. Make a groove with your thumb to leave a space for the ground hog.

Step 4

Place the cooked ground hog into the groove and heaped a bit over the top of the jalapeños. Wrap with one slice of bacon. If necessary, secure with a toothpick.

Step 5

Place onto a parchment lined baking sheet, sprinkle with the rest of the Tajín, and place onto the grill. You can also do these directly on the grill grates, depending on your personal preferences and how clean your grill is. Bacon grease dripping onto a dirty grill will definitely start a fire don't come at us.

Step 6

Cook on the Traeger for around 45 minutes to an hour, or until the bacon is cooked to your desired crispiness.

Step 7

Remove and let cook for 10-15 minutes before serving unless you are serving someone you don't like and then give the molten lava to them immediately.

Step 8

Enjoy!