JALAPEñO POPPER CORN NUGGETS

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Jalapeño Popper Corn Nuggets image

Make and share this Jalapeño Popper Corn Nuggets recipe from Food.com.

Provided by Food.com

Categories     Cheese

Time 30m

Yield 16 poppers

Number Of Ingredients 23

8 large jalapenos, cut lengthwise through the stem and seeds and ribs removed
1 (15 1/4 ounce) can corn, drained
1 garlic clove, minced
2 scallions, thinly sliced
1/4 cup finely chopped red onion
1 cup shredded sharp cheddar cheese, plus 1/4 cup for topping
1/4 cup sour cream
1 egg, beaten
1/2 cup panko breadcrumbs, plus 1/4 cup for topping
2 1/2 teaspoons chili powder, divided
2 tablespoons olive oil
1/2 cup sour cream, for topping
2 tablespoons chopped chives (to garnish)
kosher salt
ground black pepper
1/2 cup prepared guacamole
1/2 cup water
2 limes, juiced
1 cup roughly chopped cilantro
2 teaspoons honey
1/4 cup olive oil
kosher salt
ground black pepper

Steps:

  • Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
  • Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
  • To make the green goddess sauce:.
  • Place all ingredients in a blender and process until smooth.
  • Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.

Nutrition Facts : Calories 148.3, Fat 10.5, SaturatedFat 3.6, Cholesterol 24.6, Sodium 90.5, Carbohydrate 11.3, Fiber 1.5, Sugar 3.2, Protein 4

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