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
1–2 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.
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.