Description
A delicious and spicy snack featuring jalapenos stuffed with a savory mixture of black beans, corn, and cheese.
Ingredients
Scale
- 8 jalapenos, halved and seeded
- kernels from 1 ear of corn
- 1/3 cup finely diced onion
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 cup drained and rinsed black beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces cream cheese, softened
- 1/2 cup shredded cheddar
- sour cream, for garnish
- chopped cilantro, for garnish
Instructions
- Preheat oven to 350 degrees. Place jalapeno halves cut side up on a large baking sheet.
- In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Sauté for 2-3 minutes.
- Add garlic, chili powder, cumin, and oregano and sauté for 2 more minutes. Stir in black beans, salt, and pepper, and remove from heat.
- Combine cream cheese, cheddar cheese, and corn/bean mixture in a medium bowl. Stir until evenly combined.
- Distribute filling evenly between jalapenos. Bake for 20 to 25 minutes.
- Garnish with sour cream and cilantro.
Notes
- For a spicier version, you can leave some of the seeds in the jalapenos.
- These can be made ahead of time and frozen before baking.
- Alternative toppings include avocado or salsa for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stuffed jalapenos
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg