Elote was working the night time market. Jalapeño poppers have been holding it down on the sports activities bar. Neither was in search of a collab. Then this recipe occurred, and now they’re inseparable. Questified Mexican Road Corn Jalapeño Poppers load roasted jalapeños with creamy cheese, candy corn, cotija, lime, and crushed Quest Mexican Road 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 Dimension: 2 jalapeno poppers
Energy: 120 | Protein: 9g | Fats: 6g | Web Carb: 4g
Whole Carb: 5g | Sugar: 3g
Elements
MEXICAN STREET CORN JALAPENO POPPERS
- 7 massive 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 Road Corn Tortilla Chips, crushed
- Juice from ½ lime
- ¼ cup chopped cilantro
Technique
- 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.
- Lower 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.