Description
Spicy jalapeño poppers with an elote-inspired twist. Corn, cheese, and chili powder make these a flavorful appetizer.
Ingredients
Scale
- 6 large jalapeños, halved and seeded
- 1 cup corn kernels
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 lime, juiced
- 1/2 cup cream cheese, softened
- 4 strips bacon, cooked and crumbled (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix corn, mayonnaise, cotija cheese, cilantro, chili powder, garlic powder, and lime juice in a bowl.
- Stuff each jalapeño half with cream cheese, then top with the corn mixture.
- Place stuffed jalapeños on the baking sheet. Bake for 20 minutes or until golden.
- Optional: Sprinkle crumbled bacon on top before serving.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Adjust spice level by removing more or less of the jalapeño seeds.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
