Texas Rockets Jalapeno Recipes

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

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.