Jalapeño Popper Corn Nuggets

READY IN: 30mins
YIELD: 16 poppers




  • Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
  • Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
  • To make the green goddess sauce:
  • Place all ingredients in a blender and process until smooth.
  • Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.