Stuffed jalapenos

Roast, Steam, and Seed:
18 large jalapeños
For Corn Relish, Saute; Set Aside:
3 slices bacon, chopped
Saute in 1 T. Bacon Drippings:
1/2 cup onion, diced
1 T. garlic, minced
1 t. jalapeño, minced
Add Bacon with; Reduce:
1-1/2 cups roasted corn kernels (2 ears)
1/2 cup roasted red pepper, diced
1/2 cup heavy cream
1 T. lime juice
1 t. sugar
Salt to taste
For the Filling, Combine:
1 boneless, skinless chicken breast, cooked and shredded (2 cups)
1/4 cup prepared barbecue sauce
Top Stuffed Peppers with:
4 oz. goat cheese, crumbled

1.Roast peppers and corn over flame of gas burner until blackened. Use a grill screen so you can do more than one.
2.Place peppers in plastic bag to steam for 10 min. Gently rub skin off peppers with an old, damp towel. Cut corn from ears.
3.Cut a "T" slit in each jalapeño. Make top of T an inch long. Be careful not to cut through the tip when making the vertical cut.
4.Scrape out seeds and ribs from jalapeños using tip of a spoon handle. Remember: wear gloves when handling cut chiles.
5.Saute bacon over medium heat until crisp. Drain on paper towels. Saute onion, garlic, and minced jalapeño in 1 tablespoon drippings.
6.Add bacon, corn, red pepper, cream, lime juice, sugar, and salt to skillet. Simmer until cream is slightly reduced, 5 minutes. Keep warm.
7.Shred cooked chicken breast with forks. Scrape fork quickly across the grain to make a fine shred. Combine with barbecue sauce.
8.Stuff the jalapeños with barbecue chicken. It's okay to overstuff them. Place peppers on baking sheet and top with goat cheese.
9.Bake stuffed jalapeños in 350 degree oven for 8-10 minutes, or until heated through and goat cheese is very lightly browned.
10.Spoon a small amount of Corn Relish on individual serving plates. Top with 2 or 3 jalapeños. Garnish with a dab of Cilantro Pesto.