Easy to make bite-sized appetizers from Matt Dunigan with a spicy kick that will put some excitement into your BBQ menu.
Directions for: Texas Rockets
Ingredients
12-15 jalapeo peppers (about 3.5-4 inches long)
1 cup provolone
cup crumbled goat cheese
2 Tbsp fresh cilantro roughly chopped
cup fresh corn kernels
2 Tbsp chopped sundried tomatoes in oil drained
Pepper to taste
12 thin slices of bacon cut in half
12 sturdy toothpicks soaked in water for 15 minutes
1 cup sour cream for dipping
Directions
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 in.
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 325F (160C).
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.
11. Serve and enjoy!
See more: Appetizer, North American, Herbs, Grill, Cheese, Vegetables, BBQ, Barbeque