Bacon Wrapped BBQ Chicken Stuffed Poblano Peppers have become a star at my family BBQs and potlucks Often everyone lines up for seconds and I am always happy to share the secret to getting that perfect spicy smoky balance The sweetness of agave at the end pulls everything together making them unforgettable for pepper lovers
I first experimented with this recipe during a backyard BBQ and quickly realized it would become a regular By the second try my family was fighting over the last pepper
Ingredients
- Large poblano peppers: look for plump shiny peppers with firm skin so you have enough room to fill them
- Shredded chicken: use rotisserie or leftover grilled chicken for easy prep and juicy results
- BBQ sauce: choose a smoky or tangy variety to build that classic BBQ flavor
- Cheddar cheese: go with sharp cheddar for a nice melt and bold taste
- Center cut bacon: get thick enough slices so it crisps without burning before the peppers are done
- Agave nectar or honey: brings just the right hint of sweetness at the end
- Toothpicks and gloves: these keep your hands safe from pepper oils and secure the bacon while grilling
Step-by-Step Instructions
- Preparing the Peppers:
- Wash the peppers thoroughly using food gloves so you avoid contact with the oils Cut one thin slit from stem to tip on each pepper Carefully remove seeds and membranes making enough space for filling
- Making the Filling:
- In a small bowl combine shredded chicken BBQ sauce and cheddar cheese Stir well so every bite gets a mix of tangy sauce and melty cheese
- Stuffing the Peppers:
- Stuff the chicken mixture into each hollowed out pepper pressing gently to fill from end to end Do not overpack as it needs space to heat through
- Wrapping with Bacon:
- Wrap a strip of bacon around each filled pepper Try to cover most of the pepper with bacon so it crisps evenly Secure with soaked toothpicks so the bacon stays in place
- Grilling the Peppers:
- Preheat your grill to medium high oil the grates or use cooking spray Place peppers on the cooler side of the grill so they do not burn fast Turn every couple of minutes so the bacon cooks evenly Expect this to take anywhere from twenty to forty minutes depending on pepper size and grill temperature
- Finishing Touch:
- Remove from grill once bacon is fully cooked Gently take out all toothpicks Drizzle agave nectar or honey over the top while still hot for a touch of sweet
Bacon Wrapped BBQ Chicken Stuffed Poblano Peppers have become a star at my family BBQs and potlucks Often everyone lines up for seconds and I am always happy to share the secret to getting that perfect spicy smoky balance The sweetness of agave at the end pulls everything together making them unforgettable for pepper lovers
I first experimented with this recipe during a backyard BBQ and quickly realized it would become a regular By the second try my family was fighting over the last pepper
Ingredients
- Large poblano peppers: look for plump shiny peppers with firm skin so you have enough room to fill them
- Shredded chicken: use rotisserie or leftover grilled chicken for easy prep and juicy results
- BBQ sauce: choose a smoky or tangy variety to build that classic BBQ flavor
- Cheddar cheese: go with sharp cheddar for a nice melt and bold taste
- Center cut bacon: get thick enough slices so it crisps without burning before the peppers are done
- Agave nectar or honey: brings just the right hint of sweetness at the end
- Toothpicks and gloves: these keep your hands safe from pepper oils and secure the bacon while grilling
Step-by-Step Instructions
- Preparing the Peppers:
- Wash the peppers thoroughly using food gloves so you avoid contact with the oils Cut one thin slit from stem to tip on each pepper Carefully remove seeds and membranes making enough space for filling
- Making the Filling:
- In a small bowl combine shredded chicken BBQ sauce and cheddar cheese Stir well so every bite gets a mix of tangy sauce and melty cheese
- Stuffing the Peppers:
- Stuff the chicken mixture into each hollowed out pepper pressing gently to fill from end to end Do not overpack as it needs space to heat through
- Wrapping with Bacon:
- Wrap a strip of bacon around each filled pepper Try to cover most of the pepper with bacon so it crisps evenly Secure with soaked toothpicks so the bacon stays in place
- Grilling the Peppers:
- Preheat your grill to medium high oil the grates or use cooking spray Place peppers on the cooler side of the grill so they do not burn fast Turn every couple of minutes so the bacon cooks evenly Expect this to take anywhere from twenty to forty minutes depending on pepper size and grill temperature
- Finishing Touch:
- Remove from grill once bacon is fully cooked Gently take out all toothpicks Drizzle agave nectar or honey over the top while still hot for a touch of sweet
