This recipe makes 24 pieces.
- 12 jalapeno peppers, split in half lengthwise, seeds scooped out
- 1 onion, medium-size, peeled and sliced into 1/2-inch rings
- 1 Tbsp. vegetable oil
- 1/4 lb. cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup corn kernels, fresh or frozen, thawed, or canned drained
- 1/4 cup dried cranberries, chopped slightly
- 2 Tbsp. fresh cilantro, chopped fine
- 1 1/2 cups Panko bread crumbs
- 1/4 cup canola oil
- To taste, salt and black pepper
- Preheat the grill on high heat. Toss the onion slices and pepper halves in a bowl with the first measure of oil and place on the grill, skin side down.
- Cook with the grill lid down for about 3 to 5 minutes or until the skin is halfway blackened and the pepper begins to become tender. The pepper still should still hold its shape. Lay the peppers out on a baking sheet with the skin side down and let cool. Place the onions on a cutting board , chop finely, and let cool.
- For the topping, mix together the Panko bread crumbs with the canola oil, seasoning lightly with salt and pepper. Combine the cream cheese, grilled onions, cheddar cheese, corn, dried cranberries and cilantro, mix thoroughly, and season to taste with salt and pepper.
- Stuff each chile pepper. Place on cookie sheet filling side up.
- Place the breadcrumbs in a bowl and evenly toss with the canola oil, seasoning to taste with salt and pepper.
- Gently pack about 1 Tbsp. of bread crumbs on the top of each pepper.
- Place in a pre heated 400-degree oven for about 15 minutes or until the crumbs are a golden brown and the filling is heated. Serve and enjoy!
Lincoln Culinary Institute: www.lincolnculinary.edu