Ingredients
- 12 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cloves garlic, minced
- ¼ cup fresh herbs (like cilantro, parsley, or green onions)
- Salt and pepper, to taste
- Optional: diced bell peppers or crumbled bacon for extra flavor
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the jalapeños in half lengthwise and scoop out the seeds and membranes.
- In a mixing bowl, combine cream cheese, corn, shredded cheese, garlic, herbs, salt, and pepper until blended.
- Generously fill each jalapeño half with the creamy corn mixture.
- Arrange the stuffed jalapeños on a baking sheet and bake for 20-25 minutes until bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
For extra crunch, sprinkle breadcrumbs on top before baking. You can also assemble ahead of time and bake later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian