TEXAS ROCKETS (JALAPENO)

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Make and share this Texas Rockets (Jalapeno) recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 40m

Yield 12-15 jalepenos

Number Of Ingredients 10

12 -15 jalapeno peppers (about 3.5-4 inches long)
1 cup provolone cheese, grated
1/2 cup goat cheese, crumbled
2 tablespoons fresh cilantro, roughly chopped
1/2 cup fresh corn kernels
2 tablespoons sun-dried tomatoes packed in oil, drained, chopped
pepper
12 thin slices bacon, cut in half
12 sturdy toothpicks, soaked in water for 15 minutes
1 cup sour cream, for dipping

Steps:

  • In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.
  • Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.
  • Using the handle of a spoon scrape the seeds and membranes out of the pepper. Note if you want extra spice leave some inches.
  • Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
  • Wrap each pepper in bacon and secure it in place with a wooden toothpick.
  • Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups.
  • Place a grill screen over the drip pan directly on top of the grill grate.
  • Preheat barbeque to medium heat 325°F (160°C).
  • Oil the grill grate to help prevent sticking.
  • 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.

Nutrition Facts : Calories 121.4, Fat 10.6, SaturatedFat 5.3, Cholesterol 23, Sodium 182.3, Carbohydrate 2.6, Fiber 0.5, Sugar 1.5, Protein 4.4

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