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Black Bean and Corn Jalapeño Poppers

Tablespoon Kitchens
Updated Sep 20, 2016
Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.

Black Bean and Corn Jalapeño Poppers

  • Prep Time 25 min
  • Total 60 min
  • Servings 16
  • Ingredients 8

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup Progresso™ black beans (from 15-oz can), drained, rinsed
  • 1/2 cup canned (drained) or frozen (thawed) whole kernel sweet corn
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup finely shredded Mexican 4-cheese blend (1 oz)
  • 2 tablespoons butter, melted
  • 8 medium (about 3 inch) jalapeño chiles, halved lengthwise, seeded
  • 1 tablespoon chopped fresh cilantro leaves

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, beans and corn. In another small bowl, mix bread crumbs, Mexican cheese blend and melted butter.
  • Step 
    2
    Divide cream cheese mixture evenly among jalapeño chile halves. Place on cookie sheet. Sprinkle chiles with bread crumb mixture; gently press into cream cheese mixture.
  • Step 
    3
    Bake 28 to 32 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

Nutrition

100 Calories
7g Total Fat
2g Protein
6g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
105mg
4%
Potassium
70mg
2%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
3%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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