Jalapeño Popper Corn Nuggets Recipe

Name: Jalapeño Popper Corn Nuggets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Green (Avocado) Goddess Sauce; 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

Servings: persons

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
Green (Avocado) Goddess Sauce
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

1
Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
2
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.
3
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.
4
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.
5
To make the green goddess sauce:
6
Place all ingredients in a blender and process until smooth.
7
Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Jalapeño Popper Corn Nuggets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jalapeño Popper Corn Nuggets

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