Bacon, sausage, cream cheese, green chilis, cheddar, and BBQ glaze—what more could you want? These Green Chili Cream Cheese Pig Shots are the ultimate smoked appetizer, with a perfect blend of smoky, sweet, and spicy flavors in every bite.

Why I Love This Recipe

The name alone had me hooked. Shot glasses made of sausage and bacon? Yes, please. These pig shots are fun to make, packed with flavor, and super customizable. I went with a green chili cream cheese filling, but the possibilities are endless.

They take about an hour to cook and make the perfect game-day or party snack. Best of all, they’re bite-sized flavor bombs you’ll want to make again and again.

Build the Shot Glasses

Start by slicing smoked sausage into 1/2-inch rounds. Wrap each slice with a half strip of thick-cut bacon and secure with a toothpick. Press the tops of the bacon strips slightly to create a cup shape.

Make the Filling

Let the cream cheese come to room temp to make mixing easier. Combine it with chopped green chilis, shredded cheddar, and half of your BBQ rub.

Scoop the filling into each bacon shot glass using a spoon or form small balls by hand and drop them in. Sprinkle the tops with the remaining BBQ rub.

Smoking To Perfection

Preheat your smoker or grill to 325°F using indirect heat. Fruit wood or hickory is ideal. Place pig shots directly on the grate or a rack. Smoke for 45 minutes, then brush with BBQ sauce and cook for another 15 minutes until the bacon is crisp and the sauce is caramelized.

Let them rest a few minutes before serving to let the filling cool slightly.

Final Thoughts

Sausage Options: I used smoked kielbasa, but andouille or even breakfast sausage would be fun to try.
Filling Ideas: Pineapple and cream cheese? Jalapeño and cheddar? Get creative.
Assembly Tip: If your shot glasses are wobbly, place them in a muffin tin for stability while cooking.
Make Handling Easier: Using wooden skewers makes it easier to rotate and remove the pig shots from the smoker.

Green Chili Cream Cheese Pig Shots (Smoky, Cheesy & Crowd-Pleasing)

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Appetizer

Cuisine American BBQ

Servings 6

Calories 425 kcal

Equipment

Toothpicks

Ingredients

1 lb Smoked Kelbasa
8 oz Cream Cheese
3 tbsp Green Chilis (chopped)
1 cup Cheddar Cheese (shredded)
1 lb Thick Cut Bacon
4 tbsp Favorit Pork BBQ Rub (Meat Church Honey Hog or any sweet BBQ rub)
1/2 cup BBQ Sauce

Instructions

Cut sausage into ½-inch thick slices.
1 lb Smoked Kelbasa
Cut bacon strips in half.
1 lb Thick Cut Bacon
Wrap each sausage slice with a half strip of bacon and secure with a toothpick to form a cup.
Let cream cheese soften at room temperature in a mixing bowl.
8 oz Cream Cheese
Chop green chilis into small pieces.
3 tbsp Green Chilis
Mix cream cheese, chopped chilis, shredded cheddar, and half the BBQ rub in the bowl.
1 cup Cheddar Cheese, 4 tbsp Favorit Pork BBQ Rub
Spoon the mixture into each bacon-wrapped sausage cup.
Distribute any extra filling evenly among all pig shots.
Sprinkle remaining BBQ rub over the tops.
4 tbsp Favorit Pork BBQ Rub
Preheat smoker or grill to 325°F using indirect heat (hickory or fruit wood preferred).
Place pig shots on the smoker or grill and cook for 45 minutes.
Brush BBQ sauce on each pig shot and cook another 15 minutes until bacon is crispy.
1/2 cup BBQ Sauce
Remove from heat and rest for 5 minutes to let filling cool slightly.
Serve and enjoy!

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🔥 So fire up the pit, and let’s grill and chill.