Direction

1. Soak 15-20 toothpicks in a bowl of water. You might not need them all.
2. Wash the chile peppers using gloves, oils produced can still burn your skin, so wearing protective gloves, such as non-powder latex gloves is highly recommended. Cut a thin slit from the stem to tip, all the way down. Using your fingers, carefully remove seeds and membranes, or at least as much as you can get. Set aside.
3. In a small mixing bowl, combine the chicken, BBQ sauce and cheddar cheese.
4. Using your fingers, carefully stuff the chicken mixture into each pepper. You might have a little left over- size of chili peppers can vary greatly!
5. Wrap a strip of bacon around each pepper, securing with toothpicks.
6. Heat the grill to medium-high heat. When heated, lightly coat with cooking spray or coat with vegetable oil and place the bacon wrapped chile peppers onto the top rack or on indirect heat. Turn the chiles every 2 minutes until all sides are done and bacon is fully cooked. This takes variable time depending on the size of the pepper. It can range from 20-40 minutes. Peppers will keep their shape, but bacon will be cooked.
7. Remove from the grill and then carefully remove the toothpicks. Drizzle evenly with agave nectar and serve.