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.