Scorpion Tails with Piquillo Pepper Sauce

Directions

1. Slice the stems off the jalapeños and reserve. Using a paring knife, slice a vertical V-shaped opening in the side of each pepper. Use your fingers to gently open the chile and use a knife to remove the peppers ribs and seeds. Repeat the process with the remaining peppers.

2. In the bowl of an electric mixer fitting with the paddle attachment, beat the cream cheese to soften. Add the cotija, corn, egg, garlic, Street Corn seasoning, oregano, and hot sauce and beat at low speed until blended. Cover the filling and refrigerate for 30 minutes or up to several hours.

3. When you’re ready to fill the peppers, use a small butter knife to fill each pepper with about 2 tablespoons of cheese filling. Top the filling with its V-shaped piece, and top with the stem (frosted with a little filling so it will adhere) and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to several hours before you’re ready to cook. 

4. Meanwhile, combine the drained piquillo peppers, olive oil, and Sherry wine vinegar in a small blender and puree. Transfer to a small saucepan and heat gently before serving.

5. When you’re ready to serve, turn on the broiler and place an over rack at its highest level. Place the sheet of peppers under the broiler and cook until blistered but not overly blackened. (Turn the sheet pan as needed for even cooking.) If the bottoms of the peppers are still green, reduce the heat to 200F, place the peppers on a lower rack and finish warming through. To serve, spread a few tablespoons of the warmed piquillo sauce onto a plate and top with 2 peppers.