Colorado Jalapeño Rockets

~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~


  • 20 fresh jalapeños
  • 1 lb. ground pork
  • 8 strips applewood bacon, diced
  • 1/2 c. cheddar cheese, shredded
  • 1/4 c. gouda cheese, shredded
  • 8 oz. cream cheese, softened
  • 3 TBSP Pork Seasoning (find at a spice shop, BBQ retailer or local butcher)
  • Hacienda Maize Fire-Roasted Chile Jammin Jelly for accompaniment


  1. Heat a large saute pan.
  2. While pan is heating, mix the ground pork, diced bacon and pork seasoning.
  3. Cook until fully cooked; adjust seasoning as needed.
  4. Cool the pork mixture in a large mixing bowl.
  5. Add the shredded cheeses and softened cream cheese and mix well.
  6. Using a corer, remove the core and seeds from each jalapeño.
  7. Make small balls of the filling and stuff each jalapeño until full.
  8. Grill jalapeños on high heat until peppers become soft and the cheese starts to brown.
  9. Serve with Jammin’ Jelly for a sweet-heat finish.

Rocket recipe courtesy of  Chef Jason K Morse 



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