Texas Rockets (Jalapeno)

• 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

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 325u0b0F (160u0b0C).
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.

peppers, provolone cheese, goat cheese, fresh cilantro, fresh corn kernels, tomatoes, pepper, thin slices bacon, sturdy toothpicks, sour cream

Taken from www.food.com/recipe/texas-rockets-jalapeno-373889 (may not work)