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Jalapeno Quinoa Poppers

Jalapeno Quinoa Poppers

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These baked quinoa balls have a creamy jalapeno mixture inside. A perfect snack or appetizer. MORE+LESS-


oz cream cheese, softened


pieces of bacon, cooked and crumbled


jalapeño, seeded and diced finely

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  • 1

    In a small bowl combine the cream cheese, bacon and jalapeno. Place onto some plastic wrap and form a rectangle. Wrap mixture up and place in the freezer while preparing the rest. Preheat oven to 350°F.

  • 2

    Rinse quinoa and cook according to the package directions. Let quinoa slightly cool and mix in the egg and salt and pepper.

  • 3

    Remove the cream cheese mixture from the freezer. Unwrap and cut into 12 equal squares.

  • 4

    Using a cookie scooper, scoop a small amount of quinoa into the scoop, creating a thin layer along the inside of the scooper. Using your finger, make a hole in the quinoa and place the hardened cream cheese mixture inside. Using a spoon, cover the mixture with a little more quinoa. Place the scoop onto a parchment-lined baking sheet. Repeat with the remaining mixture.

  • 5

    Spray balls with cooking spray and bake for 18-20 minutes or until balls are golden brown.

No nutrition information available for this recipe

More About This Recipe

  • Whenever I think of eating jalapeno poppers, all I can think of is the burning feeling left in my mouth after eating them.These Jalapeno Quinoa Poppers have all of the flavors of the spicy dish, toned down a bit and stuffed inside a baked quinoa ball. Betcha never thought of baking quinoa! I hadn't. It actually turns out to be a perfect little crispy shell.You want to remove the seeds and membrane of your jalapeno and dice it finely so that no one gets a huge bite of jalapeno and burning mouth memories.A cookie scooper is the trick to making perfect quinoa balls.You want to try to use as little quinoa and as much filling as possible for the best tasting popper.They'll bake up nice and brown – and just look at that creamy filling!

Watch the video: Jalapeño Poppers. Byron Talbott


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