Ingredients

How to make it

  • 1- Preheat oven to 350 F. Slice 1/2 inch off 1 side of each pepper. Chop and reserve slices. Scoop seeds and membranes out of pepppers, then blanch peppers 5 Mins. in lightly salted boiling water. Drain upside down.
  • 2-In a Medium skillet over moderate heat, cook bacon until crisp-3 to 4 Mins. Transfer to paper towels to drain. Pour off all buy 2 TBS. bacon drippings from skillet.
  • 3-Saute reserved chopped pepper in bacon drippings, stirring occasionally, until limp-about 5 Mins. Add scallions and saute stirring occasionally, for 3 MINS.Add corn, pimientos,cilantro, jalapeno, chili power and cook 3 MINS. more. Remove from heat and stir in bacon and 3/4 cup of Monterey Jack.
  • 4- Fill peppers with corn mixtuer, dividing total amount evenly. Stand in an ungrreased 1- 11/2 QT. baking dish, bake uncovered, until filling is heated through-about 30 MINS.
  • 5-Toss crushed tortilla chips with remaining cheese, spoon 1 TBS. on top of each stuffed pepper, and bake uncovered, just until cheese melts-about 5 MINS.

Reviews & Comments 4

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    " It was excellent "
    chefzilla ate it and said...
    woo hoo, I'm lovin this.
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    " It was excellent "
    minitindel ate it and said...
    oh yummmmmmmmmm i love this thank you
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    " It was excellent "
    zena824 ate it and said...
    This sounds delightful.....
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  • debra47 7 years ago
    Sounds quite wonderful!
    Was this review helpful? Yes Flag

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