Description
Stuffed jalapenos made using Greek yogurt instead of cream cheese.
Ingredients
- 8 whole Jalapeno Peppers
- 8 whole Medium Sized Shrimp, Peeled, Deveined And Chopped
- ¼ cups Fresh Or Frozen Corn Kernels
- 1 whole Tomato, Diced
- ½ cups Plain Greek Yogurt
- 1 clove Garlic, Minced
- 1 teaspoon Salt
- 1 Tablespoon Fresh Cilantro, Chopped
- ½ cups Extra Sharp Cheddar Cheese
Preparation
Preheat oven to 350ºF.
Put on some latex gloves and wash, cut in half lengthwise and remove the seeds from the jalapenos. Put them on a baking tray and allow them to cook for a couple of minutes while you prepare the filling.
Combine shrimp, corn, tomato, Greek yogurt, garlic, salt and cilantro in a bowl. Mix well. Remove the peppers from the oven and fill them with the mixture.
Put pan back into the oven. Bake for 20 minutes. Remove from the oven and top with cheese. Bake for an additional 2-3 minutes until the cheese is melted.
Serve hot and enjoy. Garnish with extra cilantro if you would like.
