Giving credit where credit is due...holy COW these were good. So glad I follow her blog ;)
Cheesy Corn Stuffed Jalapenos
Recipe from Aggie’s Kitchen
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
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.
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