Black Bean and Corn Jalapeño Poppers

• Vegetarian

• Produce

  • 8 3 inch jalapeno chiles, medium
  • 1 tbsp Cilantro, fresh leaves
  • 1/2 cup Progresso black beans
  • 1/2 cup Sweet corn, canned whole kernel

• Bread & Baked Goods

  • 1/2 cup Progresso plain panko crispy bread crumbs

• Dairy

  • 2 tbsp Butter
  • 1 package Cream cheese
  • 1/4 cup Mexican 4-cheese blend

Found on tablespoon.com

Description

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

Directions

• 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.
• 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.
• 3 Bake 28 to 32 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

Nutrition