Ingredients

The following ingredients have 24 Servings
  • 12 jalapeno peppers
  • 4 ears corn
  • 14.5 oz black beans (canned, drained and rinsed)
  • 6 ounces sharp Cheddar cheese (grated)
  • 1/2 cup sour cream
  • salt and black pepper (to taste)
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt

Instruction

  • Heat oven to 350°F. Wearing rubber gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes. Place them, cut side up, on a parchment-lined baking sheet.
  • Cut the corn kernels off the ears of corn and toss kernels in a large bowl with the black beans, Cheddar cheese and sour cream. Season to taste with salt and black pepper.
  • Stuff the filling into the empty cavity of each pepper. It's okay if they overflow a little.
  • In a small bowl, whisk together the panko, smoked paprika and salt. Sprinkle over the peppers so that they are evenly coated.
  • Bake for 20-25 minutes, or until the cheese is melted and oozing and the poppers are golden. Serve hot.