So Mother Nature did it again and instead of the cranberry beans, we are having jalapenos. Compared to other chiles, the jalapeño heat level varies from mild to hot depending on cultivation and preparation I am not sure how many we are getting and what size but I think the following recipe is fantastic. Do adjust the ingredients to the amount of peppers.
Note from Laura: I made this recipe and actually mixed the cheddar cheese into the cream mixture and used the breadcrumbs and some Parmesan cheese for the topping. It was really good. The mixture would be great as a dip!
Ingredients:
Directions:
Note from Laura: I made this recipe and actually mixed the cheddar cheese into the cream mixture and used the breadcrumbs and some Parmesan cheese for the topping. It was really good. The mixture would be great as a dip!
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 (I would use ours from our share. There is no blanching necessary with fresh 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
Directions:
- 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.
Thanks to TBSP. for the recipe!
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