Smoke-Baked Barbecue Chilli Pie

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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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 cuillère à café d'huile d'olive
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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.