Description
These bean-stuffed jalapeños are a delightful combination of spicy and savory flavors, featuring a creamy filling of black beans, corn, and cheese. Baked until tender and bubbly, they make a perfect appetizer or snack that will wow your guests!
Ingredients
Scale
- 12 large jalapeño peppers
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 cup cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: sour cream and lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the jalapeños under cold water and pat them dry with a paper towel.
- Carefully slice each jalapeño in half lengthwise. Remove seeds and membranes for a milder flavor, or leave some in for extra heat.
- Place the halved jalapeños on a baking sheet lined with parchment paper, cut side up.
- In a large mixing bowl, combine the drained black beans and corn. Mash some beans slightly for texture.
- Add the softened cream cheese to the bowl and mix well.
- Sprinkle in the shredded cheese, chopped cilantro, cumin, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix until well combined.
- Taste the filling and adjust seasoning if necessary.
- Using a spoon, fill each jalapeño half with the bean mixture, packing it in generously.
- Drizzle a little olive oil over the top of each stuffed jalapeño.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the jalapeños are tender and the cheese is melted and bubbly.
- For extra color, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
- Let the jalapeños cool for a few minutes before serving.
- Transfer to a serving platter and garnish with additional chopped cilantro if desired.
- Serve with sour cream and lime wedges for an extra zing.
Notes
- For a milder version, remove all seeds and membranes from the jalapeños.
- Feel free to customize the filling by adding cooked ground meat or other vegetables.
- These stuffed jalapeños can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes