Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.