Refried Bean and Corn Stuffed Jalapeños

Ingredients

• 8 jalapeños or serrano peppers, halved and seeded (save the seeds)
• 4-6 fresh red chilis, chopped (optional if you prefer less spicy)
  • kernels from 1 ear of corn
  • ⅓ cup finely diced onion
  • 4 tsp olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon dried oregano
  • 1 cap refried beans
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar (or any other cheese you have on hand)
  • sour cream for garnish
  • chopped cilantro for garnish

To Prepare

1. Preheat oven to 350 degrees. Place jalapeño halves cut side up on a large baking sheet.
2. In a nonstick skillet, heat 2 tsp oil over medium-high heat and add the pepper seeds and chopped chilis. Sauté 2 minutes and set aside.
   1. Wipe the skillet, heat the remaining 2 tsp oil over medium-high heat, and add corn and onion. Sauté 2-3 minutes.
   2. Add garlic, chili powder, cumin, and oregano then sauté 2 more minutes. Stir in beans, salt and pepper and remove from heat.
   3. Stir cheese, corn/bean mixture, and chili mixture in a medium bowl until evenly combined.
   4. Distribute filling evenly between jalapeños. Bake for 20 to 25 minutes.
   5. Garnish with sour cream and cilantro.