It's Saturday and there's lots of football on TV for Matt! One of my best friend also came over and since we love food I decided to whip up a snack! I wish I bought 10 jalapeños to make 20 jalapeño poppers! Shouldn't have listened to Matt. Now they're all gone and I just want more of this delicious, cheesy goodness!
On another note, Go Dawgs!!
5 large jalapeño
4 oz cream cheese, room temp
1 ear corn
1 c fontina cheese, shredded
Salt and pepper
Preheat the oven to 350 degrees F.
Cut the tops off each jalapeño and discard the tops. Cut each jalapeño in half. With a small spoon, scrape out the seeds and discard the seeds. Place the halved jalapeños on a baking sheet.
Cut the kernels off the ear of corn.
In a small mixing bowl, mix the corn kernels, both cheeses, season with salt and pepper. If you mix it well the corn and shredded fontina should be incorporated into the cream cheese, and will allow easy scooping.
Scoop a spoonful into each jalapeño. Bake for about 30-45 mins until the jalapeños are tender and the cheese is golden brown. Enjoy!