Smoked Bacon-Wrapped Chilli-Stuffed Poblano Poppers
Rated 5.0 stars by 1 users
Food:
Pork
Cuisine
BBQ
Serves:
3-4 poppers
Prep Time:
10 min
Cook Time:
1 hour 5 min
A twist on the classic jalapeno popper. Instead of jalapenos, this recipe calls for poblano peppers, a bigger pepper, so more stuffing real estate. Instead of the classic cream cheese filling, these are smoked and stuffed with pork chilli, shredded cheese and then wrapped in bacon. The bacon-wrapped, chilli and cheese stuffed poblanos all go into the Alchemy smoker and cook until they have a perfectly melty interior and a smokey, fully cooked bacon exterior. Served with sour cream and a little lime zest and a squeeze of lime juice on top, these bacon-wrapped, cheese and chilli-stuffed poblano poppers are going to be a hit!
By:Chef Matt Basile
Ingredients
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3-4 poblano peppers
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3-4 tbsp canola oil
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½ onion
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3 red chili peppers
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5-7 green onions
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2-3 tbsp chili powder, divided
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1-2 tbsp cumin, divided
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¼ cup water
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2lbs ground pork
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1 tbsp salt
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¼ cup Alchemy Low + Slow BBQ Sauce (coming soon)
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1 cup passata
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½ cup canned corn
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½ cup canned beans
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1 ½ cups shredded cheese
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Bacon, 3-4 slices per poblano
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3 tbsp sour cream
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2 limes
Instructions
Preheat your smoker to 350F.
Drizzle the poblano peppers with canola oil and place in the smoker for about 10 minutes. Then remove the poblano peppers from the smoker and set aside.
Finely chop half an onion, three red chili peppers and the white part of the green onions – reserve the green parts for later.
Add the onions and pepper to a cast iron pan on the plancha, season with about 1-1.5 tbsp chili powder and 1 tbsp cumin, add the water and mix. Cook until softened and then transfer to a bowl.
In the same pan on the plancha, add the ground pork and break it up with a wooden spoon. Season with 1-1.5 tbsp chili powder, 1 tbsp cumin, salt, Alchemy Low+Slow BBQ sauce, passata and mix. Add back in the cooked onions and pepper, stir. Add in the corn and beans and mix to combine. Place in smoker for one hour.
Take the smoked poblano peppers and slice into them lengthwise, making sure not to cut all the way through. Remove the seeds with a spoon, then add about 1-2 tbsp shredded cheese into the cavity of the pepper. Spoon in the chilli and sprinkle more cheese on top.
Once all the peppers are stuffed, wrap them in bacon, making sure the stuffing is secure. There are different ways to wrap them, but as long as the peppers are completely wrapped in the bacon, you’re good to go.
Place the bacon-wrapped poblano peppers into a cast iron pan and place in the smoker for 35 minutes. Once cooked, remove from the smoker and plate.
To assemble, spread a dollop of sour cream onto the plate. Then season with the zest of one lime. Place the bacon-wrapped poblano chilli poppers on top. Garnish with the finely chopped reserved green onions. Squeeze the juice from the first lime on top of the poppers. Cut your second lime and place on the plate for garnish.