Makes 32 servings

Ingredients:
16 fresh medium size jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese, softened
8 ounces shredded Cheddar cheese
12 ounces fresh corn kernels
1/2 cup bread or cracker crumbs
2 Tbsp fresh cilantro leaves, chopped
16 slices bacon, cut in half lengths
32 flat toothpicks
1 oven grill pan or deep side baking sheet lined with foil

Directions:
1. Preheat oven to 400 degrees F with pan or skillet on middle rack
2. In a medium bowl, mix together cream cheese, cheddar cheese, corn, cilantro, salt, bread or cracker crumbs, and black pepper
3. Fill the jalapeno halves with the cream cheese mixture
4. Wrap each stuffed pepper with bacon, securing it with a toothpick
5. Place the poppers face up on the hot pan
6. Roast until bacon is crispy and brown, about 15 minutes

I like making these a variety of ways, but usually like thick cut bacon in Applewood or Hickory flavorings. I use bread or cracker crumbs to add a tiny bit of texture to the filling, which compliments the crunchiness of the exterior very well. For the batch shown here, I sliced the stems down the middle to give each portion a stem for a little more eye appeal. Poppers are fun to experiment with! What have you tried on yours?