Elote was working the evening market. Jalapeño poppers have been holding it down on the sports activities bar. Neither was searching for a collab. Then this recipe occurred, and now they’re inseparable. Questified Mexican Avenue Corn Jalapeño Poppers load roasted jalapeños with creamy cheese, candy corn, cotija, lime, and crushed Quest Mexican Avenue Corn Tortilla Protein Chips. Smoky. Zesty. Protein-packed. It’s the supergroup no person requested for. However all people needs an encore.
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NUTRITIONAL INFO
MEXICAN STREET CORN JALAPENO POPPERS
Yields: 7 servings | Serving Measurement: 2 jalapeno poppers
Energy: 120 | Protein: 9g | Fats: 6g | Web Carb: 4g
Complete Carb: 5g | Sugar: 3g
Components
MEXICAN STREET CORN JALAPENO POPPERS
- 7 giant jalapenos
- 4oz cream cheese, softened
- ½ cup colby jack cheese, shredded
- ½ cup cotija cheese, separated
- ½ cup corn kernels
- ¼ tsp paprika
- Pinch salt
- 1 bag Quest Mexican Avenue Corn Tortilla Chips, crushed
- Juice from ½ lime
- ¼ cup chopped cilantro
Methodology
- Preheat to 350 F and put together a baking sheet with parchment paper.
- In a bowl, stir collectively the cream cheese, colby jack cheese, ¼ cup cotija cheese (reserving the remaining for topping), corn, paprika, salt, crushed chips, lime juice and cilantro.
- Minimize the jalapenos in half lengthwise and take away the seeds. Fill the cavities with the combination and high with remaining cotija cheese.
- Bake for 20-22 minutes. Garnish with cilantro.