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
Stuffed Poblano Peppers with bacon and cheese.
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Stuffed Poblano Peppers with bacon and cheese. | lilicooks.com
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