Grilled chicken, corn and jalapeño chopped and shredded up then mixed with cheese and fresh green onions and stuffed into mini peppers and grilled until melty perfection. So damn flavorful and perfect for entertaining outdoors this summer!

INGREDIENTS – makes about 20

1/4t salt
1/4t garlic powder
1/4t chili powder
1/4t black pepper
Pinch red pepper flakes, to taste
1 chicken breast
2T olive oil
1 ear of corn, husks removed
1 jalapeño

1/2c cream cheese
1/2c cheddar or jack, shredded
1 green onion, chopped

10-12 mini peppers, halved, seeds and core removed

INSTRUCTIONS – see below for oven version

Mix salt, garlic powder, chili powder, black pepper and red pepper flakes together, sprinkle about half over the top of the chicken breast, drizzle about 1T olive oil then repeat with the remaining seasoning and oil on the other side of the breast.

Get your grill hot then reduce the temp to medium. Grill the chicken breast for about 10 minutes on each side and the corn and jalapeño until charred on all sides. Set aside and allow to cool to the touch. Shred the chicken, cut the corn off the cob then gently peal the skin off the pepper, discard then chop up the pepper. Add to a big bowl with cream cheese, cheddar and green onion. Mix everything up really good then stuff a little bit in each pepper half and place on a baking sheet.

Turn the grill back on medium once its hot, throw the baking sheet on, close the lid and let them cook for about 15 minutes or until the peppers are cooked and lightly charred on the bottoms and the cheese is super gooey and melted in the middle.

ENJOY!

OVEN VERSION

Preheat oven to 375°F. Prepare chicken as above and place on a foil lined baking sheet.

Mix salt, garlic powder, chili powder, black pepper and red pepper flakes together, sprinkle about half over the top of the chicken breast, drizzle about 1T olive oil then repeat with the remaining seasoning and oil on the other side of the breast. Place on a foil lined baking sheet. Chop the corn into 3 chunks and put it on the baking sheet with the jalapeño. Bake for 25 minutes. Set aside and allow to cool to the touch. Shred the chicken, cut the corn off the cob then gently peal the skin off the pepper, discard then chop up the pepper. Add to a big bowl with cream cheese, cheddar and green onion. Mix everything up really good then stuff a little bit in each pepper half and place on the baking sheet.

Throw the baking sheet back in the oven for about 15 minutes or until the peppers are cooked and lightly charred on the bottoms and the cheese is super gooey and melted in the middle.