A slightly healthier take on a classic dish. Add panko crumbs (or gf panko/bread crumbs) for extra crunch.
Step 1: Ingredients
1 cup cooked quinoa
5-7 Jalapenos, cleaned and chopped
1 clove garlic, minced
1 tbs sea salt (I used my wife's homemade infusion)
1 tsp pepper
2 oz cream cheese (soften)
6-8 oz Colby Jack cheese (or use whatever cheeses you like)
1 egg (for binding ingredients)
Cupcake/muffin pan and cups
I basically chopped up and threw in whatever cheeses we had. So far haven't had a bad mix, but I usually limit it to 3 cheeses. Cream cheese is listed but I didn't use it this time because we were out.
Step 2: Prep Ingredients
Rinse and cook quinoa according to package instructions. Set aside to cool.
Preheat oven to 375. Prepare muffin pan.
Step 3: Chop
Mince garlic, shred/dice cheeses, and slice jalapenos.
Step 4: Combine
Add all of the ingredients to a bowl and mix well.
Step 5: Fill
Scoop spoonfuls of the jalapeno mix into the prepared muffin pan.
Step 6: Bake
Cook for about 15-20 minutes. You want the sides and top of the poppers to be a nice brown.
Runner Up in the
Gluten Free Challenge 2017