The photo says it all: Bacon Wrapped BBQ Chicken Stuffed Chile Peppers. *Cue lights from the heavens and the angels singing, this is a GOOD recipe!*
Bacon Wrapped BBQ Chicken Stuffed Chile Peppers are the ultimate BBQ Chicken recipe. Tender shredded chicken stuff in a chile pepper, wrapped in bacon and drizzled with sweet agave nectar.
First, a little chile pepper trivia. Did you know that chile peppers are actually a fruit? Yep, the internal edible seeds classify all 100+ varieties of chiles as a fruit rather than a vegetable.
Make sure you PIN these Cheesy Stuffed Peppers!
Did you also know that the substance that gives chiles their heat is called capsaicin? Scientists have recently correlated chiles receiving more water produce higher heats (for their species) and those with less water with a milder heat index.
The last great debate: chili versus chile. I recently presented this question to a notable book editor since even the Internet couldn’t give me a concrete answer.
Her answer: chili is reserved for stews, chile is reserved for the actual fruit.
In my experience, everyone has their own reason of why they use which term, but for now I’ll stick with her reasoning so this recipe is for Bacon Wrapped BBQ Chicken Stuffed Chile Peppers. Say that 10 times fast!
Chile peppers range in heat, size, geographic location and season, but ultimately all have a few similarities like the shape, seeds and flesh. Even the skin can vary.
Some are more waxy and better off being roasted and skinned while others have a soft skin that is perfectly easy to eat.
Now that you are armed with a few chile pepper Jeopardy questions, let’s talk about Bacon Wrapped BBQ Chicken Stuffed Chile Peppers. This recipe is simple and versatile.
You can use any type of chile pepper you wish as long as it is cavernous and has fairly thick flesh to uphold on the grill.
While I’ve used poblano peppers because I like their relatively thin skin, I also use Hatch chiles when they are in season and have even been known to make this dish into an appetizer by stuffing jalapenos.
As previously discussed, some chile peppers have a waxy skin that is edible, but not everyone’s cup of tea. While I am fine with noshing my way through it, others aren’t, so choose a pepper that doesn’t have the thickest skin. The bacon and heat will help soften it as well.
For these stuffed chile peppers, I carefully removed the seeds from the inside of each pepper, stuff them with BBQ chicken, wrap each one with bacon, grill to perfection and then drizzle with agave nectar to complete the dish.
They were wildly popular at my home, as I am sure they will be at yours as well!
One thing to keep in mind is when you are picking out your chile peppers, aim for ones that are “roomy”- if they are collapsed you will not be able to fit in as much BBQ chicken and that would be disastrous.
Also check out these chile recipes:
- Chile Relleno Casserole
- BBQ Chicken Stuffed and Bacon Wrapped BBQ Chiles
- Chile Relleno Quiche
- Chile Rellano Bites
- Chile Verde Burritos
- Double Crunch Monte Cristo Chile Relleno Sandwich
- Creamy Corn, Bacon and Chile Dip
Sides to serve with your BBQ Chile Peppers:
- Bacon Wrapped Asparagus
- Buttermilk Roasted Fingerling Potatoes
- Sweet Potato Fries
- Corn on the Cob
- Vinegar Coleslaw
- Deviled Egg Macaroni Salad
Bacon Wrapped BBQ Chicken Stuffed Chile Peppers
Ingredients
- 8 large poblano peppers , large and cavernous
- 1 1/2 cups shredded chicken *
- 1/2 cup BBQ sauce
- 1/2 cup cheddar cheese , shredded
- 8 strips center cut bacon
- 4 tablespoons agave nectar , or honey
Instructions
- Soak 15-20 toothpicks in a bowl of water. You might not need them all.
- Wash the chile peppers using gloves, oils produced can still burn your skin, so wearing protective gloves, such as non-powder latex gloves is highly recommended. Cut a thin slit from the stem to tip, all the way down. Using your fingers, carefully remove seeds and membranes, or at least as much as you can get. Set aside.
- In a small mixing bowl, combine the chicken, BBQ sauce and cheddar cheese. Soak 15 toothpicks in a bowl of water.
- Using your fingers, carefully stuff the chicken mixture into each pepper. You might have a little left over- size of chili peppers can vary greatly!
- Wrap a strip of bacon around each pepper, securing with toothpicks.
- Heat the grill to medium-high heat. When heated, lightly coat with cooking spray or coat with vegetable oil and place the bacon wrapped chile peppers onto the top rack or on indirect heat. Turn the chiles every 2 minutes until all sides are done and bacon is fully cooked, approximately 15 minutes.
- Remove from the grill and then carefully remove the toothpicks. Drizzle evenly with agave nectar and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Could you do these in the oven??
Oh my gosh, these look amazingly good. Can you deliver a load right now please!
Now these would be a hit in my house! Yum!
These look great.
Bacon wrapped and melted cheese, the question is, how many could I eat? They look so good.
This looks delicious! BBQ and bacon??? this would be a success at home!
XOXO
You had me at bacon and BBQ! But the chicken and cheese takes it over the top!
Yummy! How did you come up with this? Anything wrapped in bacon wins me over!
It was one of those things that evolved… BBQ chicken stuffed peppers, then added bacon, then said- you know what, it needs something sweet… and it was born!
Yummmmm! I love poblanos and anything with bacon!! pinned
Hubby couldn’t agree with you more…not matter what I make, he always thinks it should be topped with bacon! LOL.