1/4 Photos of Texas Rockets (Jalapeno)
I saw this at Food network and it look so good. And I was surprised it's not posted on zaar.
My Private Note
Units: US | Metric
- 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
- 12 thin slices bacon, cut in half
- 12 sturdy toothpicks, soaked in water for 15 minutes
- 1 cup sour cream, for dipping
- 1In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.
- 2Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.
- 3Using the handle of a spoon scrape the seeds and membranes out of the pepper. Note if you want extra spice leave some inches.
- 4Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
- 5Wrap each pepper in bacon and secure it in place with a wooden toothpick.
- 6Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups.
- 7Place a grill screen over the drip pan directly on top of the grill grate.
- 8Preheat barbeque to medium heat 325°F (160°C).
- 9Oil the grill grate to help prevent sticking.
- 10Place 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.
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Nutritional Facts for Texas Rockets (Jalapeno)
Serving Size: 1 (714 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 121.4
- Calories from Fat 95
- Total Fat 10.5 g
- Saturated Fat 5.3 g
- Cholesterol 23.0 mg
- Sodium 182.3 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.5 g
- Sugars 1.5 g
- Protein 4.4 g
The following items or measurements are not included: