1/4 CUP TO TABLESPOON RECIPES

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BLACK BEAN AND CORN JALAPEñO POPPERS RECIPE - TABLESPOON.…



Black Bean and Corn Jalapeño Poppers Recipe - Tablespoon.… image

Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.

Provided by Tablespoon Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 100 , CarbohydrateContent 6 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 105 mg, SugarContent 1 g, TransFatContent 0 g

BLACK BEAN AND CORN JALAPEñO POPPERS RECIPE - TABLESPOON.…



Black Bean and Corn Jalapeño Poppers Recipe - Tablespoon.… image

Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.

Provided by Tablespoon Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 100 , CarbohydrateContent 6 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 105 mg, SugarContent 1 g, TransFatContent 0 g

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