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Road Grill

Next On:

Saturday, June 1,
10:00AM et/7:00AM pt
Hosted By: Matt Dunigan

Texas Rockets

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Texas Rockets 

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Recipe summary

Easy to make bite-sized appetizers from Matt Dunigan with a spicy kick that will put some excitement into your BBQ menu.

Preparation time:
Cooking time:
Yield: 0

Ingredients

  • 12-15 jalapeño peppers (about 3.5-4 inches long)
  • 1 cup provolone
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons fresh cilantro roughly chopped
  • 1/2 cup fresh corn kernels
  • 2 tablespoons chopped sundried tomatoes in oil drained
  • Pepper to taste
  • 12 thin slices of bacon cut in half
  • 12 sturdy toothpicks soaked in water for 15 minutes
  • 1 cup sour cream for dipping

Directions

  1. In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.
  2. Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.
  3. Using the handle of a spoon scrape the seeds and membranes out of the pepper. Note if you want extra spice leave some in.
  4. Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
  5. Wrap each pepper in bacon and secure it in place with a wooden toothpick.
  6. Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups.
  7. Place a grill screen over the drip pan directly on top of the grill grate.
  8. Preheat barbeque to medium heat 325°F (160°C).
  9. Oil the grill grate to help prevent sticking.
  10. Place the stuffed peppers onto the grill plate and cook with the lid up for 15-20 minutes or until the bacon is crispy. Turn the peppers frequently for even cooking.
  11. Serve and enjoy!

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