Bacon Wrapped BBQ Chicken Poblanos (Print Format)

Smoky chicken, cheddar, and bacon fill poblanos, grilled and finished with agave for a sweet-savory delight.

# Ingredients:

→ Main Ingredients

01 - 8 large poblano peppers
02 - 1 1/2 cups shredded chicken
03 - 1/2 cup BBQ sauce
04 - 1/2 cup cheddar cheese, shredded
05 - 8 strips center cut bacon
06 - 4 tablespoons agave nectar or honey

# Steps:

01 - Soak 15-20 toothpicks in a bowl of water. You may not need all of them.
02 - Wear protective gloves to wash the poblano peppers thoroughly. Cut a thin slit from the stem to tip and carefully remove seeds and membranes using your fingers. Set the peppers aside.
03 - In a small mixing bowl, combine shredded chicken, BBQ sauce, and cheddar cheese until well mixed.
04 - Using your fingers, gently stuff each poblano pepper with the chicken mixture. Be cautious not to overfill.
05 - Wrap a strip of bacon around each stuffed pepper and secure it with the soaked toothpicks.
06 - Preheat the grill to medium-high heat. Lightly coat the grill grate with cooking spray or vegetable oil, then place the bacon-wrapped peppers on the top rack or in an area with indirect heat. Turn the peppers every 2 minutes until the bacon is fully cooked and peppers are heated through. This process takes between 20 to 40 minutes, depending on pepper size.
07 - Remove the peppers from the grill and carefully take out the toothpicks. Drizzle agave nectar evenly over the peppers and serve immediately.

# Tips:

01 - Use rotisserie chicken, leftover cooked chicken, or canned chicken for convenience. Choose poblano peppers that are large and firm to maximize stuffing capacity.
02 - Protective gloves are recommended for handling chili peppers to prevent irritation.