Wednesday, March 7, 2012

Cheesy Corn Stuffed Jalapenos

Cheesy Corn Stuffed Jalapenos

8 jalapenos, sliced in half longways
4 ounces cream cheese, softened
4 oz monterey jack or cheddar cheese, shredded
1/4 teaspoon cumin
1 garlic clove, minced or pressed through garlic press
1 ear corn, kernels cut off
2 tablespoons chopped cilantro
good pinch salt and fresh ground pepper 
Cooking Instructions
Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves (I typically don’t).
Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.

1 comment:

  1. OMMMG THAT LOOKS RIDICULOUSLY GOOD!! I LOVEE CHEESE STUFFED JALEPENOS.. but with a mexi twist this is insane.. i love corn anything will def have to try this recipe!!

    oh and to answer your question lisa it actually wasn't that bad.. pretty much everyone in paris speaks english.. quite well in fact.. but the hubs actually has a small grasp of the french language.. so anytime we were really in a pinch he could still communicate with them :) but seirously if you don't speak french at all i dont' think it will really be a problem in paris :)!