Bean-Stuffed Jalapeños: A Delicious and Easy Recipe for Spicy Snack Lovers

Bean-Stuffed Jalapeños are a delightful fusion of flavors that bring a spicy kick to any gathering. As someone who loves to explore diverse culinary traditions, I find that these stuffed jalapeños not only tantalize the taste buds but also carry a rich history rooted in Mexican cuisine. Traditionally, jalapeños are celebrated for their vibrant heat and versatility, making them a favorite among food enthusiasts. The combination of creamy beans and zesty spices creates a texture that is both satisfying and comforting, which is why people adore this dish. Whether served as an appetizer or a party snack, Bean-Stuffed Jalapeños are sure to impress your guests and elevate your culinary repertoire.

Ingredients:

• 12 large jalapeño peppers
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheese (cheddar or pepper jack work well)
• 1/2 cup cream cheese, softened
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for drizzling
• Optional: sour cream and lime wedges for serving

Preparing the Jalapeños

1. Start by preheating your oven to 400°F (200°C). This will ensure that your jalapeños get a nice roast while we prepare the filling. 2. Next, take your jalapeño peppers and carefully slice them in half lengthwise. I like to use a sharp knife for this to make the process easier. Be cautious while handling the peppers; I recommend wearing gloves to avoid any irritation from the oils. 3. Once halved, use a small spoon or a jalapeño corer to remove the seeds and membranes. This step is crucial if you want to control the heat level of your stuffed jalapeños. If you prefer a spicier kick, you can leave some seeds in.

Preparing the Filling

4. In a large mixing bowl, combine the drained black beans and corn. I like to mash some of the black beans with a fork to create a creamier texture, but you can leave them whole if you prefer a chunkier filling. 5. Add the softened cream cheese to the bowl. This will help bind the filling together and add a rich creaminess. Mix well until the cream cheese is fully incorporated. 6. Next, stir in the shredded cheese, chopped cilantro, ground cumin, garlic powder, smoked paprika, and season with salt and pepper to taste. I usually start with about 1/2 teaspoon of salt and adjust as needed. The combination of spices will give the filling a wonderful depth of flavor. 7. Mix everything together until you have a well-combined filling. It should be thick and creamy, with all the ingredients evenly distributed.

Stuffing the Jalapeños

8. Now it’s time to stuff the jalapeños! Using a spoon, carefully fill each jalapeño half with the bean mixture. Don’t be shy; pack it in there! I like to mound the filling slightly above the edges of the pepper for a nice presentation. 9. Once all the jalapeños are stuffed, place them on a baking sheet lined with parchment paper. This will help with cleanup later and prevent sticking. 10. Drizzle a little olive oil over the stuffed jalapeños. This will help them roast beautifully and add a bit of flavor. You can also sprinkle a little extra cheese on top if you want them extra cheesy!

Cooking the Stuffed Jalapeños

11. Place the baking sheet in the preheated oven and bake for about 20-25 minutes. You want the jalapeños to be tender and the cheese to be melted and bubbly. Keep an eye on them towards the end to prevent burning. 12. If you like your jalapeños a bit charred, you can switch the oven to broil for the last 2-3 minutes. Just be sure to watch them closely, as they can go from perfectly charred to burnt very quickly!

Serving the Bean-Stuffed Jalapeños

13. Once they are done baking, remove the jalapeños from the oven and let them cool for a few minutes. They will be hot, so give them a moment to settle. 14. Serve the stuffed jalapeños warm, garnished with additional chopped cilantro if desired. I love to serve them with a side of sour cream and lime wedges for an extra burst of flavor. The creaminess of the sour cream balances the heat of the jalapeños perfectly. 15. Enjoy your delicious bean-stuffed jalapeños as an appetizer, snack, or even as a main dish alongside a fresh salad. They are sure to be a hit at any gathering!

Storage Tips

16. If you have leftovers (which is rare, but it happens!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175

Conclusion:

In summary, these bean-stuffed jalapeños are an absolute must-try for anyone looking to spice up their appetizer game! The combination of creamy beans, zesty spices, and the perfect kick from the jalapeños creates a flavor explosion that is sure to impress your family and friends. Whether you’re hosting a game day party, a casual get-together, or simply craving a delicious snack, these stuffed jalapeños will be the star of the show. For serving suggestions, consider pairing these delightful bites with a side of homemade guacamole or a refreshing salsa to complement the heat. You can also experiment with variations by adding cheese, bacon, or even different types of beans to suit your taste. The possibilities are endless, and I encourage you to get creative! I can’t wait for you to try this recipe for bean-stuffed jalapeños! Once you do, please share your experience and any unique twists you added. Your feedback not only inspires me but also helps others discover the joy of cooking. So grab your ingredients, fire up that oven, and let’s make some delicious memories together!

Print