Scorpion Tails With Pequillo Pepper Sauce

• 8 ounce cream chease
• 1/2 cup grated cotija
• 1/2 cup corn kernels
• 1 egg
• 1 clove garlic
• 1 teaspoon ground cumin
• 2 tablespoons basil chopped
• 1/2 teaspoon salt
• 1 dash pepper
• 1 dash hot sauce
• 16 batch jalepenos

1. In the bowl of an electric mixer, beat the Neufchatel to soften. Add the remaining ingredients, except for the jalapeno peppers and the sauce, and beat at low speed until blended. Chill the filling for at least 30 minutes
2. While the mixture is chilling, slice the stems off the jalapenos and reserve. Using a paring knife, slice a V-shaped opening lengthwise into the side of each pepper. Remove the pepper's ribs and seeds. You may want to use kitchen gloves. Repeat the process with the remaining peppers. Using a butter knife or small spoon, fill each pepper with about 2 tablespoons cheese filling. Top each pepper with a stem. "Frost'' the stem with the filling so it will adhere. Place the peppers on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate at least 1 hour. Place the oven rack at the top of the oven. Preheat the broiler. Broil the jalapenos until blistered but not overly blackened. If the bottoms of the peppers are still green, reduce the heat to 200 degrees, move the oven rack down and continue to warm the peppers. Serve on a bed of the Pequillo Pepper Sauce.
3. Pequillo Pepper Sauce 1 (8- to 10-ounce) jar pequillo peppers, drained 1 tablespoon extra-virgin olive oil 1 teaspoon sherry vinegar Place all the ingredients in a blender or food processor. Puree. Warm slightly in a saucepan before serving.

cream chease, grated cotija, corn kernels, egg, clove garlic, ground cumin, basil, salt, pepper, hot sauce, batch

Taken from www.epicurious.com/recipes/member/views/scorpion-tails-with-pequillo-pepper-sauce-5b422851dece431a24e306ff (may not work)