Description
These Elote Stuffed Jalapeños are a flavorful twist on a classic appetizer, combining the heat of jalapeños with the sweet crunch of corn and creamy cheeses. Perfect for parties or as a spicy snack!
Ingredients
Scale
Jalapeños:
- 12 large jalapeños, halved lengthwise and seeded
Corn Mixture:
- 1 cup corn kernels (grilled or frozen and thawed)
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped cilantro
- juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- salt to taste
- Optional: 12 slices bacon for wrapping
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Mix corn mixture: In a medium bowl, combine corn, cream cheese, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic, and salt until well mixed.
- Fill jalapeños: Fill each jalapeño half with the corn mixture. Optionally wrap with bacon slices and secure with toothpicks.
- Bake: Arrange stuffed jalapeños on a baking sheet lined with parchment paper. Bake for 20–25 minutes until jalapeños are tender, filling is hot, and bacon is crisp if using.
- Garnish and serve: Garnish with additional cotija and cilantro before serving. Serve warm.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise and light cream cheese.
- To brown the tops, broil for 1–2 minutes at the end.
- Jalapeños can be assembled ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 stuffed half
- Calories: 130
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
