pat's Recipe

Cheddar and Corn Jalapeno Poppers

Category: Appetizers served hot/warm

18 large jalapeno peppers
1 1/4 cups finely grated sharp cheddar
cheese
3/4 cup chopped corn kernels
2 Tablespoon minced green onion, white and green portions
Kosher salt and freshly ground pepper

Cut 1/4 inch off the top of each jalapeno pepper; reserve the tops. Using a thin knife or small melon baller, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.
Prepare a grill for indirect grilling over medium-high heat.
In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tablespoons of the cheese mixture, filling to within 1/8-inch of the top of the pepper. Place the filled peppers upright in a jalapeno pepper roaster and set the cut tops back on top of the peppers.
Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes.
Transfer the jalapeno poppers to a platter and serve immediately.
makes 18 poppers.