Quest Mexican Street Corn Jalapeno Poppers Recipe
Elote was working the night market. Jalapeño poppers were holding it down at the sports bar. Neither was looking for a collab. Then this recipe happened, and now they’re inseparable. Questified Mexican Street Corn Jalapeño Poppers load roasted jalapeños with creamy cheese, sweet corn, cotija, lime, and crushed Quest Mexican Street Corn Tortilla Protein Chips. Smoky. Zesty. Protein-packed. It’s the supergroup nobody asked for. But everybody wants an encore.
Check out the full recipe below:
NUTRITIONAL INFO
MEXICAN STREET CORN JALAPENO POPPERS
Yields: 7 servings | Serving Size: 2 jalapeno poppers
Calories: 120 | Protein: 9g | Fat: 6g | Net Carb: 4g
Total Carb: 5g | Sugar: 3g
Ingredients
MEXICAN STREET CORN JALAPENO POPPERS
- 7 large jalapenos
- 4oz cream cheese, softened
- ½ cup colby jack cheese, shredded
- ½ cup cotija cheese, separated
- ½ cup corn kernels
- ¼ tsp paprika
- Pinch salt
- 1 bag Quest Mexican Street Corn Tortilla Chips, crushed
- Juice from ½ lime
- ¼ cup chopped cilantro
Method
- Preheat to 350 F and prepare a baking sheet with parchment paper.
- In a bowl, stir together the cream cheese, colby jack cheese, ¼ cup cotija cheese (reserving the remaining for topping), corn, paprika, salt, crushed chips, lime juice and cilantro.
- Cut the jalapenos in half lengthwise and remove the seeds. Fill the cavities with the mixture and top with remaining cotija cheese.
- Bake for 20-22 minutes. Garnish with cilantro.
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