Cheese-Stuffed Jalapeños with Esquites

Ingredients

• 6 oz cream cheese (softened)
• 5 large jalapeños (halved and seeded)
• 1 cup shredded Mexican cheese
• 1 tbsp scallions (chopped)
• 0.25 tsp salt for the filling
• 0.5 tsp garlic powder for the filling
• 0.5 tsp paprika for the filling
• 6 slices bacon (cooked and divided; half will be used in the filling and half as a topping)
• 1 cup corn (approximately 1–2 ears)
• olive oil (as needed to cook the corn)
• salt for the corn (to taste)
• paprika for the corn (to taste)
• 0.25 cup mayonnaise
• 0.5 cup sour cream
• 1.5 tbsp chipotle peppers in adobo sauce (use 1 to 2 tbsp)
• 1 tsp apple cider vinegar
• 0.5 tsp garlic powder for the ranch
• 0.5 tsp onion powder
• 0.5 tsp dried dill
• 0.25 tsp salt for the ranch

Steps

1. 1

   Cook the corn with a little olive oil, salt, and paprika until well charred. Remove it from the heat and cut the kernels off the cob.

2. 2

   In a bowl, mix the charred corn kernels, softened cream cheese, shredded Mexican cheese, scallions, salt, garlic powder, and paprika for the filling.

3. 3

   Fold in half of the cooked bacon and mix until evenly distributed.

4. 4

   Stuff each jalapeño half with the cheese and corn mixture.

5. 5

   Bake the stuffed jalapeños at 400 °F (205 °C) for 18 minutes.

6. 6

   Switch the oven to the broil setting and broil the jalapeños for 1–2 minutes, until the tops are golden brown.

7. 7

   While the jalapeños are baking, mix or blend the mayonnaise, sour cream, chipotle peppers in adobo sauce, apple cider vinegar, garlic powder, onion powder, dried dill, and salt until completely smooth.

8. 8

   Top the hot jalapeños with the remaining bacon and drizzle them with the chipotle ranch sauce before serving.

Notes

The post does not specify the amount of oil, salt, or paprika for cooking the corn; use them to taste. It also does not indicate a resting time or storage instructions.

Nutrition per serving

• appetizer
• snack
• party food
• baked
• spicy
• cheesy
• with bacon
• Mexican cuisine