Best 4 Texas Rockets Jalapeno Recipes

TEX-MEX JALAPENOS

Steps:

• Halve 6 jalapenos lengthwise; remove the seeds. Combine 1/2 cup shredded cheddar cheese with 1/4 cup refried beans, 2 tablespoons cream cheese, 1 teaspoon chili powder and 1/4 teaspoon kosher salt; divide among the pepper halves. Press the filling in crushed tortilla chips and place chip-side up on a parchment-lined baking sheet. Bake at 425 degrees F until the filling is bubbling, about 12 minutes. Top with sour cream and cilantro.

TEXAS ROCKETS (JALAPENO)

Steps:

• In a medium bowl combine the cheeses, cilantro, sundried tomatoes 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. Note if you want extra spice leave some inches.
• Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
• Wrap each pepper in bacon and secure it in place with a wooden toothpick.
• 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).
• Oil the grill grate to help prevent sticking.
• 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.

TEXAS ROCKETS (BACON-WRAPPED STUFFED JALAPENOS)

Steps:

• Preheat oven to 450.
• Cut the jalapenos in half lengthwise and remove the seeds and ribs. (If you like them hot, leave some of the seeds in).
• In a medium bowl combine the cream cheese, cheddar cheese, salt, pepper and garlic powder.
• Stuff the pepper halves with the cheese mixture.
• Wrap each pepper with a slice of bacon and secure with a toothpick. Try to cover the whole top of the pepper so the cheese doesn't ooze out while it's cooking.
• Place the wrapped peppers on a cookie sheet and cook for 15 - 20 minutes or until the bacon is crispy and cheese is bubbly. Remove from the oven and let cool slightly before serving.

TEXAS JALAPENO JELLY

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.