Texas Rockets (Jalapeno)

"I saw this at Food network and it look so good. And I was surprised it's not posted on zaar."
photo by JacoChefo photo by JacoChefo
photo by JacoChefo
photo by JacoChefo photo by JacoChefo
photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46 photo by wicked cook 46
Ready In:
12-15 jalepenos




  • 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.

Questions & Replies

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  1. I am rating these on taste. YUMMMMYY. I bit finicky to cook. I used 8 small-medium jalepenos and cut the cheese mixture in half and still had a bit leftover. So unless they are large jalepenos there will be cheese leftover and I am ot sure if half a slice of bacon would cover well it barely covered the smallish ones I used . I used a cast iron fry pan on the barbeque since I had a feeling the cheese might ooze out when cooking and it did. I started them in the pan then put on the grill for a few minutes and then once the cheese started oozing out they went back into the pan I did not want to lose any of that cheesy goodness LOL All in all I will be making these again . Made for Newest Zaar tag


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