Jalapeño Popper Corn Nuggets - cooking recipe

Ingredients

8 large jalapenos, cut lengthwise through the stem and seeds and ribs removed
1 (15 1/4 ounce) can corn, drained
1 garlic clove, minced
2 scallions, thinly sliced
1/4 cup finely chopped red onion
1 cup shredded sharp cheddar cheese, plus 1/4 cup for topping
1/4 cup sour cream
1 egg, beaten
1/2 cup panko breadcrumbs, plus 1/4 cup for topping
2 1/2 teaspoons chili powder, divided
2 tablespoons olive oil
1/2 cup sour cream, for topping
2 tablespoons chopped chives (to garnish)
kosher salt
ground black pepper
Green (Avocado) Goddess Sauce
1/2 cup prepared guacamole
1/2 cup water
2 limes, juiced
1 cup roughly chopped cilantro
2 teaspoons honey
1/4 cup olive oil
kosher salt
ground black pepper

Preparation

Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
To make the green goddess sauce:
Place all ingredients in a blender and process until smooth.
Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.