Bacon Wrapped Poblanos

Bacon Wrapped Poblanos are mild chile peppers stuffed with melty gooey cheese, wrapped with bacon, then topped with a cool cilantro Ranch style sauce. The sauce is so good, you’ll want to make a bucket of it.

Poblano

Y’all are going to like these. Or love them, depending on if you make them or not.

They are sinful.

These are close to your typical Chiles Rellenos – which are poblanos stuffed with cheese – but they aren’t breaded, nor fried.  I cannot stand fried Chiles Rellenos. I know that’s how they are do it traditionally and all, but that’s just straight-up gluttonous.

Don’t remind me of that statement if I bread and fry something filled with cheese later on. 

I stuffed these with Monterey Jack cheese, wrapped them in bacon and baked them. I made a cilantro ranch dressing that’s just a tee-nytsy spicy to drizzle on top.

You don’t know what tee-nytsy means?

It means “a little” in Southern.

Need an example? 

“Belinda’s skirt is so tee-nytsy! That whore is always lookin’ for attention…bless her heart.” 

I know, I should insert an eye-rolling emoji right here.

I got this idea a couple of days ago when I had a craving for jalapeno poppers, at the same time trying to think of something to do with some poblanos I had in my fridge.

I originally bought them for a chicken idea I had – but that’s for later.

Pretty much, the poblanos needed a purpose.

This morning I woke up early, as usual, and definitely was in blog mode – and the poblanos got their purpose. Although I have other posts almost ready to share with y’all, I was excited about this one.

If you know me, you will understand that I have no patience.

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Let me take a minute to explain “blog mode”. As food bloggers, we definitely have a passion for what we do….the cooking, photography, writing, etc. However, if we aren’t in the mood, it’s pointless.

I had to figure this out on my own, and I still fight myself at times, but I’m glad I have discovered not to fake it just to generate posts.

If you push yourself to do something you really aren’t mentally or emotionally present for, you will not get results. I know that it’s really hard for us to have our blogs and promote them like we do – then to have that feeling of having no drive to write or post  – whether its a week, a month or whatever.

It makes us feel like we aren’t maintaining what we set out to do.

The truth is, it doesn’t matter.

Our readers are there, and will continue to be there even if we take a break. If it feels like work, well, what’s the point.

This is our hobby. It shouldn’t be a bad kind of work… it’s a good kind of work, but we love it.

So, being in blog mode and all this morning at 6 am, I made these. Have I mentioned I’m a morning person?

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After you taste it, just go ahead and pour the ranch into a bowl and dunk each and every bite into it. You will want to do this – the ranch is just that good.

Bacon Wrapped Poblanos with Cilantro Ranch Dressing

Bacon Wrapped Poblanos with Cilantro Ranch Dressing

Yield: 4 Poblanos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A baked version of Chiles Rellenos - Poblano peppers stuffed with Monterey Jack cheese and wrapped with smoky bacon.

Ingredients

  • 4 large poblano peppers, washed
  • 2 cups Monterey Jack cheese, shredded
  • 1/2 pound bacon (give or take - depends on your preference)
  • 1 cup Ranch dressing
  • 1 handful fresh Cilantro, chopped
  • Cholula hot sauce- about 3-4 drops

Instructions

  1. Preheat oven to 400°.
  2. Using a sharp knife, slice an opening in the poblanos, with the opening not being at either ends, you want to keep the cheese from bubbling out of the peppers as they bake. Stuff peppers with cheese, then wrap tightly with bacon.
  3. Bake for 15-20 minutes, or until bacon is done and crispy.
  4. While the peppers are in the oven, mix the ranch dressing with cilantro and hot sauce, then refrigerate.
  5. When the peppers are done, drizzle with the ranch.

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Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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These made a fantastic breakfast, by the way.

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Author

  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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This Post Has 9 Comments

  1. Kim

    Last week, I had fresh poblanos from my garden (my favorite pepper) and wanted to have them for dinner. We typically do the cheese stuffed, bacon wrap on these and our jalapenos but I was out of bacon and cheese. What I did have was fresh shrimp and a tub of cream cheese w/chives. I mixed the two along with fresh diced tomatoes and baked, OMG!! Of course, any stuffed pepper is awesome, except battered and fried!!

  2. Miz Helen

    I can’t wait to try this recipe, it looks awesome! Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Carole

    Spectacular and I can just imagine the pop of flavour.
    Glad I found you through It’s a Keeper’s linky party. I linked in bacon and scrambled egg rolls. Have a super week.

  4. Alísia

    rock on! i love this stuff!

  5. Lizzie

    This looks great and I really want to give this a try.. I am sure my kids would love this too and even my husband..

  6. Oh.my.GOSH!! Just saw these on PInterest while I was perusing the wonderful world of pancakes (it IS Pancake Sunday after all!) and now I want these…FOR BREAKFAST! They look amazing! Love the ooey gooey cheese!

  7. Girl! I’m going to have to come up with a dairy-free version of these. I have some pablanos in my fridge waiting to be eaten up. You’re such a genius. Bless yer heart. xoxo

    1. Dixie Chik

      LOL!! Let me know when you do so I can share it! You will love these.

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