Filling:
3 ears Grilled Sweet Corn (lightly oiled and seasoned prior to grilling)
10 thick slices of bacon julienned and fried crispy
2 blocks of cream cheese (Land O Lakes)
2 Cups shredded Fuego cheddar (by Heber Valley Artisan Cheese)
1 Cup Shredded Fuego Verde Queso Fresco
8 - 10 Anaheim chilis medium sized
Seasoning of your choice

Remove the corn from the cob, and place in a bowl with the bacon and cream cheese, mix in the Fuego cheddar and set aside.

On the grill blister the Anaheim or Hatch Green Chilies. Place the blistered chilis in a bowl and cover with plastic wrap. After the chilis have set for 10 minutes, peel the skins off and split them down the side to remove the seeds and ribs. Dry them with paper towels and begin to fill them with the above filling. *The chilis can be done while corn, and garlic bulb are being grilled*

Batter:
4 eggs
6 Tablespoon Cornmeal
2 Cups Tempura mix
1 Tablespoon Sugar
Club soda to get a medium batter consistency
Salt and Pepper

Take the above and blend into a batter, set aside for ten minutes before dipping the chilies in it and frying in a deep fryer or shallow fry in a pan with ½ an inch of corn oil in it. Fry the peppers till golden brown. Serve hot with the below sauce.

Sauce:
3 Roasted pascali Chilis
½ Cup roasted pumpkin seeds
5 Cloves of roasted garlic
½ Cup cilantro
¾ Cup Aggiano cheese (Heber Valley Artisan Cheeses version of Parmesan)
4 Tablespoons olive oil

Combine the above in a food processor, and blend making a pesto. Salt and pepper to taste. Place this mixture into a saucepan and add 1 Cup half and half and 1 Roasted ear of corn removed from the cob. Check seasoning and place on the plate. Serve the chili in the sauce and garnish with chopped cilantro and toasted pumpkin seeds, and roasted red pepper or another of your choice.

Optional: substitute 1 block of cream cheese for 8 oz of Lump Crab Meat.

If you don’t have Hatch green chiles, anaheim chiles can be used.

Aggiano: A parmesan style cheese produced by Heber Valley Artisan Cheese in cooperation with the Utah State Aggies Agricultural program.