Texas Rockets

  • serves 0

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

30 Ratings
Directions for: Texas Rockets


12-15 jalapeño peppers (about 3.5-4 inches long)

1 cup provolone

½ cup crumbled goat cheese

2 Tbsp fresh cilantro roughly chopped

½ cup fresh corn kernels

2 Tbsp 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


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!

See more: Appetizer, North American, Herbs, Grill, Cheese, Vegetables, BBQ, Barbeque



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