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Texas Rockets

Texas Rockets

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

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ingredients

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
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directions

Step 1

In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.

Step 2

Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.

Step 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.

Step 4

Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.

Step 5

Wrap each pepper in bacon and secure it in place with a wooden toothpick.

Step 6

Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups.

Step 7

Place a grill screen over the drip pan directly on top of the grill grate.

Step 8

Preheat barbeque to medium heat 325°F (160°C).

Step 9

Oil the grill grate to help prevent sticking.

Step 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.

Step 11

Serve and enjoy!

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