Green Chile Pig Shots are bacon wrapped smoked sausage shots filled with green chiles and cheese then smoked until crisp, so yummy!
- 1 pound smoked sausage
- 1 pound thick cut bacon
- 20 toothpicks
- 8 oz cream cheese at room temp
- 1 cup shredded cheese of choice (I used Mexican blend)
- 4 oz can green chiles
- 1 Tbsp BBQ seasoning
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Slice the smoked sausage (about half inch thick) and cut the bacon in half.
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Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.
Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
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Put the cream cheese, cheese, green chiles, and half of the BBQ seasoning in a bowl and stir until mixed. Fill each pig shot with the filling and sprinkle remaining BBQ seasoning over the pig shots.
Note: Should make approximately 20 pig shots.
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Set your smoker to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking).
Note: These can also be baked in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.