Grilled Stuffed Jalapenos

Ingredients

Grilled Jalapeno Poppers

1 brick of cream cheese at room temperature

2 strips of applewood smoked bacon, cooked and crumbled

1 ear of fresh corn, kernels cut off the cob

1/2 c grated pepper jack cheese

1/4 red bell pepper, seeded and minced

1 shallot, minced

2 T minced cilantro

Hot sauce to taste (Tapatio preferred for this recipe)

2 doz jalapenos, seed throroughly and leave top partially attached (if completely removed, you run the risk of losing your filling as you grill)

Instructions

Prepare grill.

Place cream cheese in small bowl and smash gently with a fork.  Add bacon, cheese and veggies and mix until incorporated.  Add hot sauce to taste.

Using a small spoon, fill jalapenos with cheese mixture.   Pepper should be full down to the bottom but be sure not to overstuff at the top.  Stem top should close on top of the filling.

When coals are medium low, place peppers on the grill.  Allow to blister on one side then flip over.  When pepper is blistered all over and appears cooked thru (it will lose it's bright green shiny look), remove to serving tray.

Serve the peppers alone or with salsa, salsa crema and guacamole.