Corn-Cheese Jalapeño Poppers
Inspired by corn cheese—a classic korean drinking snack—these jalapeno poppers are the perfect appetizer to bring to the bbq or settle in on game day. Designed to pair with our kimchi ranch recipe.
1/4 cup corn kernels
1 tsp onion powder
1/4 cup finely chopped scallion
1 tsp garlic powder
6 oz sharp cheddar cheese, shredded
1 block cream cheese
1 cup panko
Instructions:
Ingredients:
12 jalapenos
halved
Start by preheating your oven to 425°F.
1.
Toast panko in a pan with a drizzle of olive oil, garlic powder, and a pinch of salt until just golden. Set aside
2.
Cut corn kernels off the cob (if using fresh corn) or drain a can of corn.
3.
In a bowl mix the cream cheese, grated sharp cheddar, corn, garlic powder, onion powder, 1 tsp black pepper and chopped scallions (if using).
4.
Slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
5.
Fill jalapenos with the cheese mixture and top with crumbs, pressing gently so they adhere.
6.
Place on a baking tray and bake 15-20 minutes.
7.
Let cool for 5-10 min and serve with kimchi ranch.
8.
Notes: gloves and eye protection recomended in step 5.
