Southwestern Corn Poppers

(9)
  7 reviews
  • 30|min prep time
  • 1|hr|5|min total time
  • 12 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 3 Bake 17 to 22 minutes or until edges are golden brown. Cool in pans 10 minutes. Transfer from pans to serving platter.
  4. 4 In small bowl, mix remaining 1/4 cup bell pepper and fresh basil. Top each popper with about 1/2 teaspoon pepper mixture.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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