Smoke-Baked Barbecue Chilli Pie

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This smoke-baked barbecue chilli pie is a brilliant addition to any summer cookout, offering a sophisticated twist on outdoor dining. Combining the deep, earthy heat of fire-roasted chillies with a rich blend of melted cheese, this savoury tart is infused with a gentle hickory aroma that can only be achieved on the grill. It is a wonderful alternative to traditional grilled meats, providing a beautiful golden crust and a satisfyingly custardy filling.

As a high-protein savoury dish, it works perfectly as a substantial main for a garden lunch or a hearty side for a larger feast. The combination of sweet onions and salty, crispy bacon provides a delicious balance of flavours that pairs excellently with a fresh green salad. This simple yet impressive recipe is an ideal way to master indirect cooking on your barbecue while delivering a comforting, homemade meal.

Ingredients for Smoke-Baked Barbecue Chilli Pie

1 frozen prepared deep-dish pie crust
230g fire-roasted mild Hatch or other chilli peppers, seeded and sliced into strips of varying size 230g shredded cheddar-Monterey Jack cheese blend
30g chopped Texas sweet or Vidalia onions
1/2 teaspoons olive oil
4 large eggs, beaten
60ml wood chips, soaked in water and drained, or 120ml dry wood chips for a gas grill
230g hickory- or maple-smoked bacon, cooked until crisp and chopped

How to make Smoke-Baked Barbecue Chilli Pie

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
Line the bottom and sides of the pie crust with the chilli pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.
In a small sauté pan over medium heat, sauté the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chilli pepper strips on the top of the pie.
When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.
Smoke bake the pie at 177°C for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.