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Stuffed Jalapeños

  • Author: Beth Djalali



8 large jalapeño peppers

8 cooked shrimp, chopped

2 – 4 ears of corn or 1/4 cup frozen

1 cup tomatoes, chopped

1/2 cup Greek yogurt

1 heaping tablespoon cilantro, chopped

12 cloves garlic, minced

1 tsp salt

Queso Fresco Cheese


Heat oven to 375 degrees

Slice jalapeño peppers in halve. Place on baking sheet and bake for ten minutes.

Boil 4 ears of corn. When cooled cut the kernels from the corn and place in mixing bowl.

Chop the tomatoes and place in mixing bowl.

Chop the cooked shrimp and place in mixing bowl.

Add 1/2 cup of Greek yogurt.

Add chopped cilantro.

Add minced garlic.

Add salt.

Mix together.

Take jalapeños from oven.

Scoop the shrimp mixture into the jalapeños and place back in over. Bake for ten minutes.

Sprinkle Queso Fresco over the jalapeños and serve.