Bacon-Wrapped Jalapeño Poppers with Royal Nova Honey Anchor & Stinging Hot Honey

Ingredients:

• 12 fresh jalapeños
• 8 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 2–3 tbsp green onion, finely chopped
• ½ bottle Royal Nova Honey Anchor BBQ Dry Rub
• 6–10 slices bacon (cut in half for wrapping)
• Halifax Honey Company Stinging Hot Honey (for finishing drizzle)

Equipment:

• Traeger Woodridge Pro pellet grill
• wire rack or baking sheet
• mixing bowl
• toothpicks

Instructions:

1. Preheat the Traeger Woodridge Pro to 300°F using apple or maple wood pellets. This lower temperature allows the bacon to render slowly while the jalapeños soften and absorb more smoke flavour.
2. Slice each jalapeño in half lengthwise and remove seeds and membranes. Adjust based on desired heat level but keep them clean so the cheese filling can shine.
3. In a bowl, mix cream cheese, shredded cheddar, and green onion until smooth and fully combined into a thick filling.
4. Fill each jalapeño half generously with the cheese mixture, slightly overfilling so the cheese rises above the pepper.
5. Season each filled jalapeño with Royal Nova Honey Anchor BBQ Dry Rub, pressing it gently into the cheese and edges so it adheres well and forms a sweet, smoky crust during the cook.
6. Wrap each jalapeño with a half slice of bacon and secure with a toothpick. Keep the bacon snug so it renders evenly over the filling.
7. Place the poppers on the Traeger Woodridge Pro and cook for 40–50 minutes at 300°F, or until:
8. For extra crispness, increase heat to 375°F for the final 5–8 minutes, just enough to tighten the bacon without drying the filling.
9. Remove from the grill and rest for 3–5 minutes so the cheese settles slightly and doesn’t run out on the first bite.
10. Finish with a generous drizzle of Halifax Honey Company Stinging Hot Honey, letting it coat the bacon and melt into the cheese for a sticky sweet-heat glaze.
11. Serve immediately while warm, smoky, and crispy — with a creamy centre, smoky bacon crunch, mild pepper heat, and a sweet sting finish.