Saturday, October 27, 2012

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.

(Inspired by Oh Bite It's Jalapeno Cornbread Poppers)

Makes 10 halves

  • 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
  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.


  1. Ok, I'm making this SOON! This is definitely something I would like. Thanks for sharing on Marvelous Mondays!

  2. These look delicious! We will be trying this recipe! Thanks for linking up to our Strut Your Stuff Saturday! Hope you'll be back next week! -The Six Sisters

  3. Just stopping by to let you know that I will be featuring this on my blog this weekend! I hope you will stop by and check out the features post. I should have it up by tomorrow afternoon. :)


  4. Just dropping in to check out your stuffed peppers. I live in New Mexico so chile rules here but I have never seen one stuffed like this. Outstanding! Pinning:) I would also love to invite you to share this or any of your other favorite posts at Freedom Fridays Blog Hop:) Hope to see you there.
    Now I am off to follow (and to go shopping because I am making these tonight (seriously I am))

  5. I love that these are SO different, and they sound so good!


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