At BBQ Island, we don't just build a custom BBQ for our customers — we test drive tons of recipes to share so you can get the most out of your shiny new grill or smoker. We're also proud of our Arizona roots and our Southwestern heritage, and there's no better way to celebrate it than with some down-home recipes that feature one of our favorite native ingredients: green chiles!
Try this delicious appetizer and main course pairing to build a custom BBQ around the delicious flavor of green chiles.
Green Chile Sausage Cheeseballs
Ingredients:
- 1 package Jimmy Dean Hot Premium Pork Sausage
- 1 package shredded cheddar cheese
- 1 4-oz. can Hatch Diced Green Chiles
Directions:
- In a medium mixing bowl, use a wooden spoon to blend sausage, cheese and green chiles.
- Form into golf-ball sized meatballs by rolling between your hands.
- Heat your Green Mountain Grill to 275 degrees.
- Place sausage cheeseballs on your Green Mountain Grill and cook until internal temperature reaches 160 degrees.
- Remove from smoker and allow the meatballs to rest for 5-10 minutes before serving.
Green Chile & Cream Cheese Stuffed Chicken Thighs
Ingredients:
- 1 8-oz. package Philadelphia Cream Cheese, softened to room temperature
- 1 4-oz. can Hatch Diced Green Chiles
- 1 package Redbird Boneless Skinless Chicken Thighs, thawed
- 2 Tbsp. R Butts R Smokin' Butt Kick’n Chicken Rub
- toothpicks
Directions:
- In a small mixing bowl, mix together cream cheese and green chiles until well blended. Place in fridge and allow to set for one hour.
- Once mixture is firm again, add a spoonful of the mixture onto the center of chicken thigh. Fold up each end of the thigh to encase the mixture, using toothpicks to seal the thigh edges together. It's also a good idea to use a toothpick to close each end to minimize leakage during cooking. Repeat for each chicken thigh.
- Lightly season the rolled chicken thighs with a sprinkling of the rub.
- Heat your Traeger grill to 300 degrees.
- Place stuffed chicken thighs on your Traeger grill and cook until internal temperature reaches 165 degrees.
- Remove from grill and allow to rest for 15 minutes before serving.