For this recipe I’m using my Traeger Ironwood 885 and running it at 350º
Here I used my Traeger Flatrock to quickly fry up one pound of sausage, seasoning it further with some Smoked Q Rock’s Boom Boom Blend. After it is all browned, let it cool to room temperature
Next I cut each jalapeño in half, then using the pointed end of a peeler I pitted out the center of each cut half
Incorporate the seasoned and cooked sausage and mix together with a spatula. Lastly, incorporate 1-2 tbsp of Smoked Q Rock’s Honey Chipotle seasoning
Spread the cream cheese mixture inside the jalapeño pepper halves using a spatula, making sure the filling is level with the pepper walls
To ensure ease of transition to and from the smoker, place each filled jalapeño on a wire cooling rack. Next, apply a layer of Smoked Q Rock's Honey Chipotle spice blend, and then sprinkle shredded Colby Jack cheese on top as a finishing touch
For this recipe, I cooked these jalapeño poppers at 350º for about 25-30 minutes. As you see the cheese melting, check the jalapeño peppers for a slightly darkened green color
When they are done, remove from the Traeger and place on a plate or serving dish, allow to cool slightly and serve