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Smoked Bacon-Wrapped Chilli-Stuffed Poblano Poppers


smoked bacon-wrapped chilli-stuffed poblano peppers with sour cream and lime

I think all food can be party food, but there are definitely certain recipes that say ‘party’ more than others, and especially some that say ‘Super Bowl party’ over those. I realized I don’t often share recipes for appetizers or snacks or typical ‘party’ foods, so I decided to do a twist on the classic jalapeno popper, to make the ultimate party appetizer. You’ll want to make these as a Super Bowl snack or for any get together. The first difference, is that I used poblano peppers instead of jalapenos, you get more stuffing real estate that way because poblanos are a bigger pepper. Instead of the classic cream cheese filling, I stuffed my smoked poblano peppers with pork chilli, shredded cheese and then wrapped them in bacon. The bacon-wrapped, chilli and cheese stuffed poblanos all go into the Alchemy smoker and cook until you have a perfectly melty interior and the bacon is fully cooked. I spread a big dollop of sour cream on my plate for dipping the poblano poppers, and added a little lime zest to the sour cream, then squeezed the lime juice on top of the poblano poppers. This is a step you can choose to skip, but I recommend it, since the lime juice cuts some of the fattiness of the bacon and richness of the cheesy/chilli insides, making a delicious and balanced bite. You can also serve with some lime wedges, so you or your guests can squeeze on some lime juice if they want to. However you eat them, these bacon-wrapped, cheese and chilli-stuffed poblano poppers are going to be a hit! Keep reading to find out how to make my Smoked Bacon-Wrapped Chilli-Stuffed Poblano Poppers or jump to the full recipe.


poblano peppers drizzled with canola oil

Preheat your smoker to 350F. Drizzle the poblano peppers with canola oil.


poblano peppers being placed in the Alchemy smoker

Place the poblano peppers in the smoker for about 10 minutes.


chopped green onion, red chili and white onion being put into a bowl

Finely chop half an onion, three red chili peppers and the white part of the green onions – reserve the green parts for later.


cooked green onion, red chili pepper and white onion being spooned out of a pan on the plancha

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.


ground pork in a cast iron pan being broken up with a wooden spoon

In the same pan on the plancha, add the ground pork and break it up with a wooden spoon.


passata being poured onto seasoned ground pork in a cast iron pan

Season with 1-1.5 tbsp chili powder, 1 tbsp cumin, salt, Alchemy Brown sauce, passata and mix. Add back in the cooked onions and pepper, stir.


canned corn and canned beans being mixed into the ground pork chilli

Add in the canned corn and canned beans and mix to combine.


the chilli being placed in the Alchemy smoker

Place the chilli in the smoker and let it cook for one hour.


the seeds being spooned out of a smoked poblano pepper

Remove the poblano peppers from the smoker. Allow to cool slightly before handling. Slice into the peppers lengthwise, making sure not to cut all the way through. Remove the seeds with a spoon.


a poblano pepper being stuffed with cheese and chilli

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.


wrapping the chilli-stuffed poblano peppers with strips of bacon

The easiest way to do this is to place three strips of bacon, vertically, about an inch apart on your work surface. Place the stuffed pepper midway down the first two strips of bacon. Wrap the first piece of bacon around the pepper, starting with pulling the strip of bacon from the top over the pepper, and then taking the lower end of the strip and pulling it around the pepper. Repeat with the the second strip of bacon, slightly overlapping the first.


a chilli-stuffed poblano pepper wrapped in bacon

Move the half-wrapped peppers onto the third strip of bacon and wrap the pepper with bacon using the same method.


the bacon-wrapped chilli-stuffed poblano peppers in a cast iron pan being placed into the Alchemy smoker

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.


a smoked bacon-wrapped chilli-stuffed poblano pepper being placed on a plate with sour cream and lime zest

To plate, spread a dollop of sour cream onto the plate. Then zest one lime over top. Place the bacon-wrapped poblano chilli poppers on top.


a plate of three smoked bacon-wrapped chilli-stuffed poblano poppers with sour cream, green onions and lime slices

Finely chop the reserved green onions and sprinkle on top. Squeeze the juice from the first lime on top of the poppers. Cut your second lime and place on the plate for garnish.


And now for the full recipe...


Smoked Bacon-Wrapped Chilli-Stuffed Poblano Poppers

Makes 3-4 poppers

Prep Time: 10 minutes

Cook Time: 1 hour and 35 minutes

Total Time: 1 hour and 45 minutes


Ingredients:

3-4 poblano peppers

3-4 tbsp canola oil

½ onion

3 red chili peppers

5-7 green onions

2-3 tbsp chili powder, divided

1-2 tbsp cumin, divided

¼ cup water

2lbs ground pork

1 tbsp salt

¼ cup Alchemy brown sauce

1 cup passata

½ cup canned corn

½ cup canned beans

1 ½ cups shredded cheese

Bacon, 3-4 slices per poblano

3 tbsp sour cream

2 limes


How to Make Smoked Bacon-Wrapped Chilli-Stuffed Poblano Poppers


Preheat your smoker to 350F.


Drizzle the poblano peppers with canola oil and place in the smoker for about 10 minutes.


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 Brown 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.


Remove the poblano peppers from the smoker. Allow to cool slightly before handling. Slice into the peppers 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. The easiest way to do this is to place three strips of bacon, vertically, about an inch apart on your work surface. Place the stuffed pepper midway down the first two strips of bacon. Wrap the first piece of bacon around the pepper, starting with pulling the strip of bacon from the top over the pepper, and then taking the lower end of the strip and pulling it around the pepper. Repeat with the the second strip of bacon, slightly overlapping the first. Move the half-wrapped peppers onto the third strip of bacon and wrap the pepper with bacon using the same method.


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 plate, spread a dollop of sour cream onto the plate. Then zest one lime over top. Place the bacon-wrapped poblano chilli poppers on top. Finely chop the reserved green onions and sprinkle on top. Squeeze the juice from the first lime on top of the poppers. Cut your second lime and place on the plate for garnish.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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