New Mexico Bacon-Wrapped Green Chile Poppers

Introduction

These New Mexico-style bacon-wrapped green chile poppers deliver bold Southwestern flavor with every bite. Mild Hatch green chiles are stuffed with creamy cheeses, wrapped in smoky bacon, and grilled directly on the Arteflame grill until they’re roasted to bubbling perfection. With the intense heat of the center grill grate and the even cooking surface of the flat top griddle, you’ll get tender-crisp bacon, stretchy cheese, and perfectly charred chile in one mouthwatering bite. The Arteflame makes grilling poppers effortless and clean-up is a breeze—just fire it up and start grilling.

Ingredients

• 8 large New Mexico Hatch green chiles, halved and seeds removed
• 4 oz cream cheese, softened
• 4 oz shredded Monterey Jack cheese
• 8 slices of thick-cut bacon, halved
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Optional: pinch of smoked paprika
• 2 tbsp butter, melted, for greasing the griddle surface

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three folded paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and allow the fire to warm up the grill for about 20 minutes.
5. Enjoy the quick startup and virtually no clean-up later.

Step 2: Prepare the poppers

1. In a mixing bowl, combine cream cheese, Monterey Jack, garlic powder, black pepper, and smoked paprika (if using).
2. Spoon the cheese mixture evenly into each green chile half.
3. Wrap each stuffed chile with a half-slice of bacon, securing with a toothpick if necessary.

Step 3: Grill the poppers

1. Brush a thin layer of melted butter onto the Arteflame flat top griddle near the center for higher heat.
2. Place the wrapped poppers directly onto the griddle surface, seam side down.
3. Grill for about 6–8 minutes per side, turning occasionally for even crisping.
4. Bacon should be fully cooked and the cheese bubbly and golden. Move poppers further from the center if bacon is cooking too fast.

Step 4: Rest and Serve

1. Remove poppers from the grill when bacon is crispy and the internal temperature of the cheese is around 150°F.
2. Let rest for 5 minutes to finish cooking and set the filling.
3. Serve hot right from the griddle—no oven required!

Tips

• Use Hatch chiles from New Mexico for authentic flavor and ideal heat level.
• Avoid overstuffing the chiles to prevent cheese from spilling out while grilling.
• To get extra crispy bacon, cook poppers closer to the center of the griddle then move them outward as they finish.
• Use hardwood like oak or hickory for a flavorful smoke that enhances the bacon and chile.
• Monitor your internal temperature closely—pull from the grill when it’s 15°F below the desired doneness.

Variations

• Spicy Jalapeño Poppers: Swap green chiles for jalapeños for a spicier bite with the same cheesy bacon goodness.
• Southwest BBQ Poppers: Mix in chopped brisket and BBQ sauce with the cheeses before stuffing the chiles.
• Veggie Lovers’ Poppers: Add sautéed mushrooms, onions, and spinach into the cheese filling for a savory vegetarian option (skip the bacon or use veggie bacon).
• Breakfast Poppers: Include scrambled eggs and breakfast sausage crumbles in the cheese mix and serve with salsa.
• Tex-Mex Chorizo Poppers: Add cooked chorizo and a sprinkle of cheddar cheese for a bold Tex-Mex flavor profile.

Best pairings

• Ice-cold Mexican beer like Pacifico or Modelo
• Fresh mango salsa or guacamole on the side
• Charred corn grilled right on the Arteflame flat top
• Grilled lime margaritas for a zesty citrusy contrast
• Serve with grilled quesadillas or nachos for a full spread

Conclusion

New Mexico-style bacon-wrapped green chile poppers are an irresistible appetizer or side dish that capture the essence of smoky, creamy, cheesy grilling magic on the Arteflame grill. The uniquely hot center grate and spacious flat griddle make this recipe easy and satisfying. No oven needed, just firewood, fresh ingredients, and the bold flavor of New Mexico chiles.