Vegetarian Jalapeno Poppers
Ingredients
The filling
-
12
pieces
jalapeno peppers
-
4
ears
corn
-
14.5
oz
black beans, canned, drained and rinsed
-
6
ounces
sharp Cheddar cheese, grated
-
½
cup
sour cream
-
to taste
salt
-
to taste
black pepper
The topping
-
½
cup
panko breadcrumbs
-
½
teaspoon
smoked paprika
-
½
teaspoon
salt
Instructions
- Preheat the oven to 350°F.
- Wearing gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes.
- Place the jalapenos cut side up on a parchment-lined baking sheet.
- Cut the corn kernels off the ears and mix them in a large bowl with black beans, Cheddar cheese, and sour cream. Season with salt and black pepper.
- Stuff the mixture into each jalapeno half, allowing some to overflow.
- In a small bowl, combine panko, smoked paprika, and salt, then sprinkle over the stuffed jalapenos.
- Bake for 20-25 minutes until the cheese is melted and the tops are golden.
- Serve hot.
Nutrition Facts (estimated)
Servings
24 jalapeno poppers
Calories
68
Total fat
3g
Total carbohydrates
6g
Total protein
4g
Sodium
106mg
Cholesterol
10mg
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