Mexican Corn Cups

260
Mexican Corn Cups

Photo by Wanda B.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup finely chopped red bell pepper 1cup frozen shoepeg white or niblets corn, thawed, drained1can (4 oz) diced green chiles, drained 1/2cup shredded pepper Jack cheese (2 oz)1package (3 oz) cream cheese, softened2green onions, thinly sliced (2 tablespoons)1tablespoon fresh lime juice1/2teaspoon salt1/2teaspoon McCormick® Basil LeavesDash McCormick® Ground Black Pepper1can Pillsbury® Place 'n Bake® refrigerated crescent rounds1tablespoon finely chopped fresh basil leaves.

Directions

In small bowl, combine 1/2 cup of the chopped pepper, corn, green chiles, pepper Jack cheese, cream cheese, onions, lime juice, salt, dried basil and pepper; mix well. 2 Heat oven to 375°F. Spray 16 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Remove crescent rounds from can; do not unroll. Using serrated knife, cut roll evenly into 16 rounds; carefully separate rounds. Press each round in bottom and up side of cup. Spoon 2 tablespoons of the corn mixture into each cup (cups will be very full). 3 Bake 17 to 22 minutes or until edges are golden brown. Cool in pans 10 minutes. Transfer from pans to serving platter. 4 In small bowl, mix remaining 1/4 cup bell pepper and fresh basil. Top each popper with about 1/2 teaspoon pepper mixture. .


Nutrition

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