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Southwestern Corn Poppers

(9)
  7 reviews
  • 30 min prep time
  • 1 hr 5 min total time
  • 12 ingredients
  • 16 servings
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Awesome appetizers! Create a winning combo of flavor-packed, spicy little bites.

Bake-Off® Contest 45, 2012
Sindee Morgan
Windsor, California

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2 1/2g
13%
Trans Fat
1g
1%
Cholesterol
10mg
3%
Sodium
250mg
10%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
2g
2%
Protein
2g
2%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
4%
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 Choice
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
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