Texas Rockets (jalapeno)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 in a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.
• 2 cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.
• 3 using the handle of a spoon scrape the seeds and membranes out of the pepper. note if you want extra spice leave some inches.
• 4 spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
• 5 wrap each pepper in bacon and secure it in place with a wooden toothpick.
• 6 prepare your barbecue. place a drip pan under barbeque grates to prevent flare ups.
• 7 place a grill screen over the drip pan directly on top of the grill grate.
• 8 preheat barbeque to medium heat 325°f (160°c).
• 9 oil the grill grate to help prevent sticking.
• 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.