Baked Jalapeno Poppers

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Baked Jalapeno Poppers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 kcal(13 %)
Protein9.15 g(9 %)
Fat12.52 g(11 %)
Carbohydrates32.73 g(22 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A114.74 mg(14,343 %)
Vitamin D0.62 μg(3 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.12 mg(9 %)
Folate59.73 μg(20 %)
Pantothenic acid0.47 mg(8 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C14.4 mg(15 %)
Potassium146.02 mg(4 %)
Calcium174.03 mg(17 %)
Magnesium23.33 mg(8 %)
Iron1.14 mg(8 %)
Iodine20.39 μg(10 %)
Zinc1.05 mg(13 %)
Saturated fatty acids5.26 g
Cholesterol50.03 mg
Author of this recipe:

Ingredients

for
6
Ingredients
12
Jalapeño (medium or large)
1 box
corn bread mix 225 g | 8 oz (honey or original)
1
0.333 cup
1 cup
1 cup
Corn (fresh or canned)

Preparation steps

1.
Preheat the oven to 400º F.
2.
Rinse the peppers and pat dry with paper towels. Slice each pepper down the center and carefully remove all the seeds and veins. Set aside.
3.
In a medium bowl, prepare the cornbread according to the box instructions. Drain the corn well if using canned, add the corn and Cheddar to the cornbread mixture and mix well.
4.
Fill each jalapeno half with batter and place on a baking sheet. Bake for about 15 to 18 minutes, or until the cornbread is firm and cooked through.
5.
Serve with tomato salsa.