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
- Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
- 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.
- Prepare the cornbread mix as instructed on box. After it is mixed, add the corn and the shredded cheese and mix well.
- Place about an ounce (about 2 level tablespoons) of taco meat into each pepper, depending on how big they are.
- 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.
- 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.
- Drizzle with some hot sauce or enchilada sauce to serve.
- 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.
