first class jalapeno popper corn nuggets vest

jalapeno popper corn nuggets

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Holidays

JALAPENO POPPER CORN NUGGETS

"Jalapeño poppers and corn fritters come together to make a spicy, poppable, cheesy snack."

Ingredients

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

Direction

  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. Place all ingredients in a blender and process until smooth.
  6. Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.