We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 45, 2012
Windsor, California

Southwestern Corn Poppers

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

(9)
(7)
Save and Share
  • 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

toggle

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.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company