Bake-Off® Contest 45, 2012
Windsor, California

Southwestern Corn Poppers

Awesome appetizers! Create a winning combo of flavor-packed, spicy little bites.

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  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 12
  • servings 16
 

Ingredients

3/4
cup finely chopped red bell pepper
1
cup frozen shoepeg white or niblets corn, thawed, drained
1
can (4 oz) diced green chiles, drained
1/2
cup shredded pepper Jack cheese (2 oz)
1
package (3 oz) cream cheese, softened
2
green onions, thinly sliced (2 tablespoons)
1
tablespoon fresh lime juice
1/2
teaspoon salt
1/2
teaspoon basil leaves
Dash ground black pepper
1
can Pillsbury™ Place 'n Bake® refrigerated crescent rounds
1
tablespoon finely chopped fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine 1/2 cup of the chopped pepper, corn, green chiles, pepper Jack cheese, cream cheese, onions, lime juice, salt, dried basil and pepper; mix well.
  • 2 Heat oven to 375°F. Spray 16 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Remove crescent rounds from can; do not unroll. Using serrated knife, cut roll evenly into 16 rounds; carefully separate rounds. Press each round in bottom and up side of cup. Spoon 2 tablespoons of the corn mixture into each cup (cups will be very full).
  • 3 Bake 17 to 22 minutes or until edges are golden brown. Cool in pans 10 minutes. Transfer from pans to serving platter.
  • 4 In small bowl, mix remaining 1/4 cup bell pepper and fresh basil. Top each popper with about 1/2 teaspoon pepper mixture.
  • 1 In small bowl, combine 1/2 cup of the chopped pepper, corn, green chiles, pepper Jack cheese, cream cheese, onions, lime juice, salt, dried basil and pepper; mix well.
  • 2 Heat oven to 375°F. Spray 16 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Remove crescent rounds from can; do not unroll. Using serrated knife, cut roll evenly into 16 rounds; carefully separate rounds. Press each round in bottom and up side of cup. Spoon 2 tablespoons of the corn mixture into each cup (cups will be very full).
  • 3 Bake 17 to 22 minutes or until edges are golden brown. Cool in pans 10 minutes. Transfer from pans to serving platter.
  • 4 In small bowl, mix remaining 1/4 cup bell pepper and fresh basil. Top each popper with about 1/2 teaspoon pepper mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
250mg
250%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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