TEXAS ROCKETS (JALAPENO)

Texas Rockets (Jalapeno) image

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.