Jalapeño popper chicken:
3 chicken breasts
4 oz cream cheese (half a brick)
1/2 cup shredded cheese (I used Mexican blend)
1/4 cup grated Parmesan
1/4 cup mayonaise or Greek yogurt
2 jalapeños (chopped)
3 slices of bacon
1/2 cup diced onion
Preheat oven to 375 degrees. Bake chicken for 45 minutes and drain juices. While chicken is cooking sauté jalapeños, onion and bacon until bacon is crispy. Place in small mixing bowl. Add shredded cheese, Parmesan, mayo/Greek yogurt and cream cheese. Mix together. Spread over cooked chicken. Sprinkle top with a little Parmesan and put back in oven for 15 minutes. Serve hot.
Parmesan cilantro corn:
3 cups corn
1 Tbsp garlic
1/2 cup Parmesan
Sauté corn and garlic. Slowly sprinkle in cheese and allow to melt. Stir in cilantro and serve.