Smoked Bacon Wrapped Hatch Chili Poppers

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.

Course Appetizer

Cuisine American

Keyword bacon wrapped hatch chilies, grilled hatch chili poppers, hatch chili bacon wrapped poppers

Prep Time 20

Cook Time 40

Additional Time 20

Total Time 1

Servings

Calories 215kcal

Author Bon Appeteach

Ingredients

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 tsp. Paprika
1 tsp. Garlic Powder
1 tsp. Cumin

Instructions

Preheat the smoker for indirect heat to 250 F.
Divide the hatch chilies down the middle and scoop out the seeds and discard.
In a bowl, combine softened cream cheese, theshredded cheese, and the caramelized onion. Add in the seasonings as well.
Stuff the pepper halves with the cream cheese mixture using a butter knife. Do not overfill.
Next, wrap a whole slice of bacon around the pepper. Add BBQ dry rub over the top if desired.
Place each popper bacon seam side down onto the grill grates. Smoked for 20 minutes at 250 F. then increase the heat to 400 F. to render the bacon and finish smoking an additional 15-20 minutes. This may vary slightly depending on how thick the bacon is.
Remove the hatch chili poppers from the smoker once the bacon is crispy and the cheese is bubbly. Serve with BBQ ranch dressing or sour cream and enjoy.

Notes

Don't have a smoker? Place a wire rack over a foiled lined baking sheet and follow the same instructions for the cooking temp/time and use your oven instead!

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