Smoke-Baked Barbecue Chilli Pie

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 ovos grandes, batidos

• 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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