Mexican Street Corn Jalapeño Poppers
Culinary Genie
16 servings
30 minutes
1 hours
128
American
Appetizers
Classic jalapeño poppers filled with our Salt-Free Mexican Street Corn Dip Mix. Can easily be made dairy-free with a couple simple swaps. These can be prepared ahead and baked just before serving making them perfect for a get together.
Ingredients
8 medium to large fresh jalapeño peppers
1 (8 ounce) package cream cheese or vegan cream cheese of choice, softened
1 cup shredded Cheddar Jack cheese or vegan cheese of choice
1 packet Culinary Genie Salt-Free Mexican Street Corn Dip Mix
1 cup frozen corn, thawed
16 slices uncured reduced sodium bacon
Directions
Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and place a baking/cooling rack over foil. Set aside.
Cut peppers in half lengthwise and remove seeds and membranes. Set aside.
In a large bowl, combine cream cheese, shredded cheese and Salt-Free Mexican Street Corn Dip Mix; salt as desired. Using an electric mixer, mix until well combined, light and fluffy. Add corn and continue mixing until just combined.
Divide cheese mixture among pepper halves and wrap with a bacon slice. Place on baking rack.
Bake 25-30 minutes. If needed broil the last 2-3 minutes to reached desired crispiness for bacon.