Not a real rillette obviously, but it uses bacon and bacon fat in the dish, so it's along those lines.
Think a spicy cousin of pimento cheese.
4 center-cut thick bacon slices
1/2 cup mayonnaise
1-1/2 tsp finely grated shallot or white onion
1/2 tsp hot sauce (such as Crystal)
8 ounces sharp cheddar cheese, large grate shredded
1/3 cup coarsely chopped roasted/skinned/seeded Hatch chiles
Kosher salt, to taste
Cook bacon in a large skillet over medium-low until rendered and crisp, about 7 minutes, turning as necessary. Transfer bacon to a plate lined with paper towels. Allow fat to cool. Place 2 Tbsp rendered bacon drippings in a small bowl; discard or store remaining drippings in the refrigerator in a closed container for another use. When bacon has cooled, break up into small pieces.
Whisk together mayonnaise, shallot/onion, and hot sauce in a medium bowl. Slowly drizzle in reserved bacon drippings, whisking constantly, until blended. Combine mayonnaise mixture, cheese and chiles in a food processor, and pulse until cheese and chiles are very finely chopped, about 4 times. Using a spatula, stir in about 3/4 of the bacon and mix well. Taste and season with salt if needed. Scrape mixture into a serving bowl. Sprinkle with remaining bacon.
Serve with crudités and toasted bread or crackers.