This recipe was written in partnership with Sprouts Farmers Market. All thoughts and opinions are my own.
These low carb hatch chili poppers are rich and delicious and so easy to make on the grill! Take hatch chili season to the next level with this scrumptious appetizer or serve as a side.
Grilled Bacon Wrapped Hatch Chili Poppers:
As another hatch chili season is upon us, I’d like to recommend this recipe as tribute…
Because it’s delicious. Do I need any other reasons?
I recently teamed up with my good friends over at Sprouts to create a fabulous hatch chili recipe and I promise it doesn’t disappoint.
If you have never had the chance of partaking in this special time of year (the time when hatch chilies are actually in season), then you better pick some up before they are gone! Not only will you find affordable produce when shopping with Sprouts, but you’ll love how fresh the produce is too.
As far as this recipe goes, it’s so simple and can easily be adapted to the oven if you don’t have access to a grill. Find the full recipe below for these perfect grilled poppers and read on for some helpful tips and tricks to making these on the grill!
- Knife & Cutting Board
- Small Spoon
- Mixing Bowl
- Cheese Grater
- Baking Sheet
- Cooling Rack
These hatch chili poppers are the perfect party appetizer or would be ideal for tailgating or game day this fall. But act fast because these peppers are usually only in season between August through the end of September!
I think my favorite thing about using hatch chilies to make a popper over the standard jalapeno is that they are much larger. Like A LOT larger. Eating half a pepper is definitely satisfying and I have no regrets enjoying a few of these when I make them.
Start the recipe by halving your peppers down the middle and scooping out the pith (the white part) and the seeds and discard. I opted for the more mild version of this pepper but if you prefer a lot of spice, check out the hot hatch chilies too if you dare!
The filling is a pretty standard popper filling. It’s mostly cream cheese, but I also like to add a little sour cream to the filling as well. I find it makes it much easier to spread and fill the peppers this way.
For the cheddar and pepper jack cheese, I really prefer purchasing the whole blocks from Sprouts because I know the product is rBST free and find that taking a few extra minutes to shred my own cheese, always yields a better overall product! Bring on the melty, cheesy, goodness please!
To add a little more dimension to these poppers, I opted to add some caramelized onions to the filling. Just simply cook some sliced yellow onion on low heat with some butter until they’re a nice, rich brown color and smell fragrant. If you’re looking to keep the carbs really low on these, omit the onion.
Stuff your peppers with a butter knife or small spoon, place the peppers on a plate and freeze for about 20 minutes or so. This is going to help with getting the bacon to fully cook and crisp without your peppers overcooking and becoming mushy.
Once the filling feels cold and is solid to the touch, wrap a whole piece of bacon around the pepper and secure the top and bottom with a toothpick so the bacon stays in place. I place my peppers on a foil lined baking sheet and elevate them on a baking rack. I find this helps render the fat and allows for even cooking when baking or grilling using indirect heat.
I grilled the hatch chili poppers at 400 F. on indirect heat, until the cheese filling is bubbling, the pepper is tender, and the bacon is cooked and a little crispy. Remove from the heat and allow them to cool slightly before plating,
Garnish your peppers with a little cilantro and a side of chipotle mayo for a fun smoky kick to finish them off! These make a fun side dish or party appetizer too that everyone will enjoy.
If you’re loving all things hatch chilies like me, be sure to check out the delicious looking sausage and shrimp skewers my friend Tawnie over at KrollsKorner.com made using the Sprouts hatch chili Sausage they have in their butcher case right now too! These look insanely good (plus I’m sure you all would love her recipes too)!
- 6 Hatch Chilies, halved
- 8 oz. Cream Cheese
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Pepper Jack Cheese
- ½ cup Caramelized Onions
- 12 Pieces of Bacon
- 1. Divide the hatch chilies down the middle and
scoop out the seeds and discard.
- 2. In a bowl, combine softened cream cheese, the
shredded cheese, and the caramelized onion.
- 3. Stuff the pepper halves with the cream cheese
mixture and place in the freezer for about 20 minutes.
- 4. Remove them from the freezer and wrap a whole
slice of bacon around the pepper. Secure the top and bottom piece of bacon with a toothpick.
- 5. Preheat the grill to 400 F. and set it up for
indirect cooking. Line a baking sheet with foil and place the bacon wrapped hatch chilies onto a baking rack to help the fat render from the bacon.
- 6. Grill for 20 minutes or so. You want the bacon
to get crispy. Serve on a platter as an appetizer or as a side dish.
Amount Per Serving: Calories: 215 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 51mg Sodium: 396mg Carbohydrates: 4g Net Carbohydrates: 3g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 10g