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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
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Keyword: bacon wrapped peppers, pasilla pepper, stuffed pepper, stuffed poblano
Servings: 5


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


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.


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