Texas Rockets (Jalapeno)

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

Directions

1. 1

   In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.

2. 2

   Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.

3. 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. 4

   Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.

5. 5

   Wrap each pepper in bacon and secure it in place with a wooden toothpick.

6. 6

   Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups.

7. 7

   Place a grill screen over the drip pan directly on top of the grill grate.

8. 8

   Preheat barbeque to medium heat 325°F (160°C).

9. 9

   Oil the grill grate to help prevent sticking.

10. 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.