Bacon Wrapped BBQ Chicken Poblanos

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Steps

Soak 15-20 toothpicks in a bowl of water. You may not need all of them.

Wear protective gloves to wash the poblano peppers thoroughly. Cut a thin slit from the stem to tip and carefully remove seeds and membranes using your fingers. Set the peppers aside.

In a small mixing bowl, combine shredded chicken, BBQ sauce, and cheddar cheese until well mixed.

Using your fingers, gently stuff each poblano pepper with the chicken mixture. Be cautious not to overfill.

Wrap a strip of bacon around each stuffed pepper and secure it with the soaked toothpicks.

Preheat the grill to medium-high heat. Lightly coat the grill grate with cooking spray or vegetable oil, then place the bacon-wrapped peppers on the top rack or in an area with indirect heat. Turn the peppers every 2 minutes until the bacon is fully cooked and peppers are heated through. This process takes between 20 to 40 minutes, depending on pepper size.

Remove the peppers from the grill and carefully take out the toothpicks. Drizzle agave nectar evenly over the peppers and serve immediately.

Steps

Soak 15-20 toothpicks in a bowl of water. You may not need all of them.

Wear protective gloves to wash the poblano peppers thoroughly. Cut a thin slit from the stem to tip and carefully remove seeds and membranes using your fingers. Set the peppers aside.

In a small mixing bowl, combine shredded chicken, BBQ sauce, and cheddar cheese until well mixed.

Using your fingers, gently stuff each poblano pepper with the chicken mixture. Be cautious not to overfill.

Wrap a strip of bacon around each stuffed pepper and secure it with the soaked toothpicks.

Preheat the grill to medium-high heat. Lightly coat the grill grate with cooking spray or vegetable oil, then place the bacon-wrapped peppers on the top rack or in an area with indirect heat. Turn the peppers every 2 minutes until the bacon is fully cooked and peppers are heated through. This process takes between 20 to 40 minutes, depending on pepper size.

Remove the peppers from the grill and carefully take out the toothpicks. Drizzle agave nectar evenly over the peppers and serve immediately.

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