Jalapeño Popper & Corn Swirls
Jalapeño Popper & Corn Swirls takes approximately 40 minutes from beginning to end. This hor d'oeuvre has 137 calories, 3g of protein, and 11g of fat per serving. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe from Cinnamon Spice and Everything Nice has 1845 fans. A mixture of corn, sour cream, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 24%. Users who liked this recipe also liked Jalapeno Popper Corn Cupcakes, Jalapeno Popper Corn Fritters, and Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes).
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 cup corn
6 ounces cream cheese
1 egg
1 clove garlic, minced
1 green onion, chopped, for garnish
a couple dashes of hot sauce (I like Cholula)
1/4 cup diced fresh jalapeños, seeds removed
1 tablespoon olive oil
2 tablespoons diced pickled jalapeños (look for them in the Taco section)
1 sheet (9x9) puff pastry, thawed (like Pepperidge Farm )
1/4 cup diced red onion
salt and pepper
1 cup shredded sharp cheddar cheese
sour cream, for serving, optional
Equipment:
frying pan
microwave
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
In a small skillet or frying pan heat the oil over medium heat, add the onion, fresh jalapenos and garlic plus a sprinkle of salt and pepper. Cook 5 minutes, stirring often.In a medium microwave safe bowl melt the cream cheese for 20 seconds, stir and microwave again 10 more seconds, you should be able to stir it with a spoon. If not melt it in 10 second increments until you can.Add the cooked onion mixture, the pickled jalapenos, cheddar, corn and hot sauce. Stir to combine. Season with salt and pepper to taste. Beat the egg in a small bowl with 1 tablespoon water.On a floured work surface lay the puff pastry down and roll into a 10 x 12-inch rectangle. Brush all over with the egg.Spoon the filling onto it and spread it out evenly leaving a 1-inch border on one of the long edges. Roll it up towards the border. Brush the edge with the egg wash and press to seal.Refrigerate 20 minutes.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or grease lightly.Cut the roll into 1/2-inch wide slices and place on the baking sheet 1-inch apart. Bake 18 - 20 minutes until golden brown on the bottom and edges. Serve hot or warm garnished with green onion and sour cream for dipping, if desired.
Step by step:
1. In a small skillet or frying pan heat the oil over medium heat, add the onion, fresh jalapenos and garlic plus a sprinkle of salt and pepper. Cook 5 minutes, stirring often.In a medium microwave safe bowl melt the cream cheese for 20 seconds, stir and microwave again 10 more seconds, you should be able to stir it with a spoon. If not melt it in 10 second increments until you can.
2. Add the cooked onion mixture, the pickled jalapenos, cheddar, corn and hot sauce. Stir to combine. Season with salt and pepper to taste. Beat the egg in a small bowl with 1 tablespoon water.On a floured work surface lay the puff pastry down and roll into a 10 x 12-inch rectangle.
3. Brush all over with the egg.Spoon the filling onto it and spread it out evenly leaving a 1-inch border on one of the long edges.
4. Roll it up towards the border.
5. Brush the edge with the egg wash and press to seal.Refrigerate 20 minutes.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or grease lightly.
6. Cut the roll into 1/2-inch wide slices and place on the baking sheet 1-inch apart.
7. Bake 18 - 20 minutes until golden brown on the bottom and edges.
8. Serve hot or warm garnished with green onion and sour cream for dipping, if desired.
Nutrition Information:
covered percent of daily need
