Description
Elote Stuffed Jalapeños are a flavorful Mexican appetizer featuring jalapeño peppers filled with a creamy mixture of corn, cream cheese, cotija cheese, and spices, then baked until golden and bubbly. This spicy and savory snack is perfect for parties or as a tasty starter.
Ingredients
Scale
Stuffing Mixture
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 oz cream cheese, softened
- 1/2 cup cotija cheese, crumbled (plus more for topping)
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- juice of 1/2 lime
- salt and pepper to taste
Jalapeños
- 12 large jalapeño peppers, halved and seeded
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the jalapeños.
- Mix Stuffing: In a medium bowl, combine the corn kernels, softened cream cheese, crumbled cotija cheese, mayonnaise, minced garlic, chili powder, smoked paprika, chopped cilantro, lime juice, salt, and pepper. Stir well until all ingredients are evenly incorporated into a creamy mixture.
- Stuff Jalapeños: Spoon the cheese and corn mixture into each halved, seeded jalapeño, mounding the filling slightly above the pepper edges.
- Arrange & Bake: Place the stuffed jalapeños on the prepared baking sheet in a single layer. Bake for 15 to 18 minutes, or until the jalapeños are tender and the tops are golden and bubbly.
- Garnish & Serve: Remove from the oven and immediately sprinkle additional cotija cheese and fresh cilantro over the stuffed jalapeños for an extra burst of flavor before serving.
Notes
- For extra heat, leave some of the seeds in the jalapeños when prepping.
- Grilling the stuffed jalapeños instead of baking them adds a delicious smoky flavor.
- If using frozen corn, ensure it is thawed and well-drained before mixing to prevent sogginess.
