Bacon Wrapped Poblano

Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smoky bacon and served on a plate of corn crema

One of my favorite dishes to make are Bacon Wrapped Poblanos. I’ve made them a million different ways, but this might just be my favorite. If you’ve ever tried a poblano pepper, sometimes called pasilla pepper, you know that one time you’ll get a spicy one and other times they have a definite kick to them, which makes this sweet corn crema the perfect way to eat these up! These babies are stuffed with a creamy Mexican melting cheese called Oaxaca and spicy crumbled sausage, them wrapped up in a smoky piece of bacon. You’ll want to make extra of these!

Bacon Wrapped Poblanos are hearty enough to serve as a main dish or perfect for an appetizer.  Serve with Enchiladas Suiza and a plate of freshly shredded lettuce, sliced tomato and avocado.  If you are having friends over, set out a couple poblanos, a batch of Frijoles Charros, your favorite tortilla chips and pico de gallo for an Out West inspired gathering.

Related Recipes

• Poblano Corn Tortilla Soup
• Frijoles Charros
• Carne en su Jugo

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Bacon Wrapped Poblano

Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smokey bacon and served on a plate of corn crema

Course Appetizer, Main Course, Side Dish

Cuisine Mexican

Keyword bacon wrapped peppers, pasilla pepper, stuffed pepper, stuffed poblano

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 5

Ingredients

Poblano Peppers

• 5 poblano peppers (pasilla peppers)
• 1 lb hot ground sausage
• 10 oz Oaxaca cheese, grated (found in Mexican section of dairy)
• 5 slices bacon

Corn Crema

• 1 tbsp vegetable oil
• 1/4 cup yellow onion, diced
• 2 cup corn, frozen
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp cilantro, chopped
• 1 tsp lime juice, fresh
• 1/2 tsp sugar

Instructions

Bacon Wrapped Poblano

• Heat oven on broil
• Place poblano peppers on sheet pan and broil on each side until blackened
• Remove from oven and quickly place in a bowl with lid.  Leave here for about 5 minutes to allow the skin to steam off.  After 5 minutes, remove and place on cutting board.
• Carefully, using the back side of your knife, scrape off the blackened skin. Make a small slip in one side of the pepper and remove seeds.
• In a medium pan over medium heat, cook sausage untl browned and crumbled.
• Place bacon slices between two thick paper towels and microwave for two minutes, cooking partially.  Set aside.
• Stuff peppers with 1/5 of cheese and 1/5 of cooked sausage.
• Wrap a piece of par cooked bacon around each pepper and secure with a toothpick. 
• Place on a sheet pan and bake for about 10 minutes while you make the corn crema.

Corn Crema

• Heat oil in a medium pan over medium heat.  Saute onion until softened about 2 minutes. Add corn and cook another two minutes. Add chicken broth, cream, cilantro, lime and sugar. Remove from heat. 
• Blend mixture using an immersion blender or pour into a standard blender and blend until creamed.

Plate

• Place a ladle of the corn crema on plate, set poblano on top and serve with desired garnishes such as lime and cilantro.