JANDOS STUFFED JALAPENOS

10 Large Red or Green Jalapeno Chillies
1 medium-sized tin of corn kernels (250g?)
about 200g of Philadelphia cheese
1 tsp chilli powder
Juice of a lime
3 medium-sized avocados
chopped coriander to taste
1 finely chopped onion (optional)
100g grated cheese

 

Slit the Jalapenos lengthways on one side from the stem to the tip.
Place them under the grill until they start to soften.
Do not let the skins go black.
Take them out, allow to cool for about 10 mins.
While they are cooling, mix all the other ingredients except for the cheese in a bowl.
When the Jalapenos have cooled, scoop out the placenta and the seeds from them with a teaspoon.  Take care not to tear the case of the chilli.
Scoop in the mixture from the bowl into the Jalapeno cases until they are all full.
Place them back under the grill with some grated cheese sprinkled on each Jalapeno. When the cheese has melted, remove, cool and serve.