Morton Salt

In a medium bowl, combine the corn, beans, cilantro, green onions, Morton^® Kosher Salt, black pepper, salsa and cheese. Cover and refrigerate. Cut off end of peppers opposite the stem. Remove seeds with grapefruit knife. Use food gloves to remove seeds from jalapeno peppers. Blanch the peppers for 2 minutes; remove and season with Morton^® Kosher Salt.

Fill peppers with corn/bean mixture. Place on shallow pan and bake at 350° F. for 15 to 20 minutes. Serve with Chipotle/Cream Dipping Sauce

Chipotle Cream Dipping Sauce:

Combine 1 cup sour cream with ½ cup prepared chipotle salsa, 1/8 teaspoon Morton^® Kosher Salt and freshly ground black pepper, to taste. Serve with Pepper Poppers.

1 can (14 ounces) corn, drained
1 can (14 ounces) beans, drained
1 bunch fresh cilantro, snipped leaves
1 bunch green onions, chopped
1 teaspoon Morton^® Coarse Kosher Salt
1/2 teaspoon freshly ground black pepper
½ cup prepared chipotle salsa
2 cups shredded Monterey Jack cheese
24 small mixed sweet peppers
(red, yellow, orange) (1-1/2 pounds) about 1- ounce each
12 small jalapeno peppers
Chipotle Cream Dipping Sauce (recipe follows)