Ingredients
Scale
- 8 oz softened cream cheese
- 3 oz sour cream
- 1 1/4 cups Mexican cheese blend
- 2/3 cup grilled corn niblets
- 1/2 cup finely minced red onion
- 4 minced garlic cloves
- 1 1/2 tsp tajin seasoning
- 1/4 cup freshly chopped cilantro
- 1 tsp fresh lime juice
- 12 large jalapeños, halved and seeded
Instructions
- Preheat the oven to 375°F (190°C). Halve and seed the jalapeños.
- In a mixing bowl, combine cream cheese, sour cream, Mexican cheese blend, grilled corn, red onion, garlic, tajin seasoning, cilantro, lime juice, and smoked paprika. Mix until creamy.
- Fill each jalapeño boat generously with the mixture and place on a baking sheet.
- Bake for 20-25 minutes until jalapeños are tender and filling is golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 jalapeño popper (45g)
- Calories: 121
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg