Cream Cheese Corn Recipes Recipe For Stuffed

CHEESY CORN STUFFED JALAPENOS

Steps:

• Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves.
• Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
• In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
• Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.

CREAM CHEESE CORN

Steps:

• In medium saucepan, warm corn slightly covered in water to about room temperature.
• DO NOT OVER COOK.
• Drain corn, place back in pan.
• Add butter and cream cheese.
• Cook, stirring over medium heat only until melted, add salt and pepper.
• Pour into serving bowl and sprinkle slight amount of parsley for color.

CREAM CHEESE CORN

Steps:

• Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

Steps:

• Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
• For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Preheat oven to 350 degrees F.
• For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
• Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
• To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
• Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
• Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
• Let sit for 5 minutes before removing from the pan.

CORN-STUFFED PEPPERS

Steps:

• Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops., Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.