Black Bean and Corn Jalapeño Poppers Recipe

Name: Black Bean and Corn Jalapeño Poppers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 16 servings
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

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

	PREP TIME 25m	COOK TIME 35m	TOTAL TIME 1h
YIELD 16 servings

Instructions

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.