Corn and Cheddar Stuffed Jalapenos


Makes 12 jalapenos


  • 1 slice bacon
  • 1/2 teaspoon cumin seeds
  • 1 cup canned (drained), fresh or frozen (thawed) corn kernels
  • 1 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon Greek-style yogurt
  • 3/4 cup (3 ounces) shredded Pepper Jack cheese, divided
  • 6 jalapenos cut in half lengthwise and seeds removed


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment or coat with cooking spray.
  2. Cook bacon over medium-high heat in a small skillet until crispy. Remove bacon from pan and discard all but 1 teaspoon of drippings; set bacon aside.
  3. Turn down heat to pan to low and add cumin seeds; toast in skillet 30 seconds (be careful not to burn). Add corn and lime juice to pan and cook for 5 to 10 minutes or until all moisture has evaporated.
  4. Turn off heat to pan. Coarsely chop cooked bacon and add to pan. Stir in salt, yogurt and 1/2 cup of cheese just until combined. Divide mixture evenly among halved jalapenos and place on baking sheet. Sprinkle with remaining cheese.
  5. Bake at 375 degrees for 15 to 20 minutes or until peppers are softened and cheese is melted.