Texas rockets are a regional BBQ classic and a fun twist on stuffed jalapeños. Cheddar and cream cheese get gooey and melty, while cilantro, corn, and salsa make the filling much more exciting than your average jalapeño poppers. The peppers are wrapped in bacon, which crisps up on the grill for an appetizer everyone will love. Texas Rocket Jalapeños are featured on Maddie & Kiki’s BBQ Barn [1].
Ingredients:
- 12-15 jalapeño peppers (about 3.5-4 inches long)
- 1 cup cheddar cheese (250ml)
- ½ cup cream cheese(125ml)
- 2 tablespoons fresh cilantro, roughly chopped (30ml)
- ½ cup fresh corn kernels (125ml)
- 2 tablespoons salsa of choice (30ml)
- 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 (250ml)
Method:
- In a medium bowl combine the cheeses, cilantro, salsa 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. If you want extra spice leave some seeds.
- Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
- Wrap each pepper in bacon and secure in place with a wooden toothpick. Brush the peppers lightly with oil to help prevent sticking.
- 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).
- 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.
- Serve and enjoy!