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