Description
These Elote Stuffed Jalapeños are a delicious twist on classic jalapeño poppers, filled with a creamy corn and cheese mixture. Spicy, savory, and perfect for any gathering!
Ingredients
Scale
Jalapeño Peppers:
- 12 large jalapeño peppers, halved and seeded
Corn Mixture:
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 oz cream cheese, softened
- 1/2 cup cotija cheese, crumbled (plus more for topping)
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- juice of 1/2 lime
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix corn, cream cheese, cotija cheese, mayonnaise, garlic, chili powder, smoked paprika, cilantro, lime juice, salt, and pepper.
- Stuff the jalapeños: Spoon the mixture into each halved jalapeño, mounding slightly.
- Bake: Place the stuffed jalapeños on the prepared baking sheet and bake for 15–18 minutes until tender and golden.
- Serve: Sprinkle with additional cotija cheese and cilantro before serving.
Notes
- For extra heat, leave some of the seeds in the jalapeños.
- Grilling the jalapeños adds a smoky flavor.
- Thaw and drain frozen corn before mixing.
Nutrition
- Serving Size: 2 stuffed jalapeño halves
- Calories: 110
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
