Description
These Elote Stuffed Jalapeños are a spicy and flavorful appetizer that combines the heat of jalapeños with the sweetness of corn and the creaminess of cheeses. Perfect for parties or game day gatherings!
Ingredients
Scale
Jalapeños:
- 12 large jalapeños, halved lengthwise and seeds removed
Elote Filling:
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup crumbled cotija cheese
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Garnish:
- Extra cotija cheese
- Chili powder
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix corn, cream cheese, mayonnaise, lime juice, cotija cheese, chili powder, paprika, garlic powder, cilantro, salt, and pepper until well combined.
- Stuff the jalapeños: Spoon the elote mixture into each jalapeño half, filling generously.
- Bake: Arrange stuffed jalapeños on the baking sheet and bake for 15-18 minutes until tender and bubbly.
- Garnish and serve: Remove from oven, sprinkle with cotija cheese and chili powder. Serve warm.
Notes
- For a spicier version, leave some seeds in the jalapeños or add a pinch of cayenne to the filling.
- You can also grill the jalapeños for a smokier flavor instead of baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 stuffed jalapeños
- Calories: 130
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
