JALAPEñO POPPER CORN NUGGETS
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
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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