Garrett Stephens of the County Line recommends Hatch chiles and County Line sausage with this appetizer. Banana peppers and other smoked sausage could be substituted.
Hatch Green Chiles Stuffed With Chived Cream Cheese and County Line Smoked Sausage
8 ounces cream cheese
1 bunch green onions, finely diced
Salt, to taste
Pepper, to taste
4 mild or hot Hatch chiles
8 thin slices bacon
2 links County Line smoked sausage
Combine cream cheese and green onions. Season with salt and pepper to taste. Chill in refrigerator.
Slice chiles lengthwise and remove seeds and pith.
Stuff the cream cheese into the chile.
Cut sausage links into quarters along the length of the link. This should approximately the length of the chile. Place sausage on top of cream cheese. Wrap the stuffed chile in bacon so that the cheese will not seep out. Bind ends with a toothpick.
Place on grill using indirect heat. Cover grill and cook until desired grill marks are achieved. Move chiles to upper section of grill and cover until bacon is cooked through. Be careful not to burn.
Makes 8 appetizer servings.
From Garrett Stephens/The County Line