Cornbread Stuffed Taco Peppers

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For the life of me, I can not think of things that sound appealing to make for dinner.  It is quite a contentious topic in our house.  I hate asking what my husband wants for dinner, and he hates when I ask, because deep down (or not so deep down) neither of us has an answer to this inevitable question.  Despite having numerous wonderful bloggers and their ideas at my fingertips, I still can never find something.  Oh, I have a list of about a million desserts that sound good that I would like to make, but never, ever, anything for dinner.  Through some stroke of luck a few days ago though, I came across a recipe for Jalapeno Cornbread Poppers from Oh Bite It.  Oh my gosh they looked amazing!!  That inspired me to come up with this adaption, which turned them from a snack, into a full on delicious dinner.  I warn you though, the combo of sweet and heat is incredibly addicting, and you won't be eating just one...I had three before I even stopped to think about :)

I made taco meat when I made this since I didn't have any leftovers, but this would be a fantastic place to make use of taco meat that is leftover.  Otherwise, just make up your favorite taco meat, I use ground turkey to make my taco meat filling.

CORNBREAD STUFFED TACO PEPPERS
(Inspired by Oh Bite It's Jalapeno Cornbread Poppers)

Makes 10 halves

Ingredients:

• 5 large, fresh, Anaheim chili peppers (green chilies, New Mexico chilies)
• 2 ounces Colby jack cheese, shredded
• 2/3 cup corn kernels (canned, frozen, or fresh)
• 1 box cornbread mix (I used Krusteaz Honey Cornbread mix) plus ingredients called for in the mix
• 8 to 10 ounces of cooked taco meat filling (leftover from tacos the night before, or your favorite taco meat filling)
• hot sauce/enchilada sauce for topping

Directions:

1.  Preheat oven to 400 degrees F.  Line a baking sheet with foil and set aside.
2. Wash and dry the peppers.  Carefully slice each pepper lengthwise in half, and remove the ribs and seeds.  Place on lined baking sheet cut side up.
3. Prepare the cornbread mix as instructed on box.  After it is mixed, add the corn and the shredded cheese and mix well.
4. Place about an ounce (about 2 level tablespoons) of taco meat into each pepper, depending on how big they are.
5. On top of the taco meat, place approximately two level tablespoons worth of the corn bread mix, spreading evenly over the taco filling and the length of the pepper.
6. Place in preheated oven for 12-15 minutes, until the cornbread is firm, slightly browning on the edges, and a toothpick inserted comes out clean.
7. Drizzle with some hot sauce or enchilada sauce to serve.
8. There should be enough corn bread batter left over to make about 6 muffins (if you use the Krusteaz box).  I just greased a 6-muffin tin, evenly divided the batter, and baked according to the box directions.