Serves 2-3 as appetizer
6 jalapeños, halved lengthwise & seeded
3 oz cream cheese, softened
2 tablespoons sour cream
¼ cup shredded Point Reyes TomaRashi (about 2 oz)
½ cup corn kernels (frozen or fresh)
2 tablespoons minced red onion
1 garlic clove, minced
2-3 slices bacon, cook crisp & crumbled
Cilantro, garnish (optional)
Preheat oven to 350F. Line a small sheet pan with parchment paper. Set a wire cooling rack on top.
In a medium bowl, combine cream cheese, sour cream, shredded TomaRashi, onion, garlic, and corn.
Use a spoon to generously stuff each jalapeño half, placing it on prepared rack/pan.
Place the poppers into the oven on the center rack. Bake until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 25-30 minutes.
Top with bacon and serve immediately garnished with additional sour cream, cilantro or lime, if desired.
