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.
Start by making your creamy jalapeno filling. 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.
Add your diced jalapeno to some softened cream cheese and cooked bacon.
Once you have it all mixed together, make a rectangle with the filling, wrap it in plastic wrap, and place it in the freezer while you prepare the quinoa. Firming it up a little will make it easier to work with later.
A cookie scooper is the trick to making perfect quinoa balls.
Scoop a little quinoa into the scooper.
Using your finger, make a hole in the quinoa.
Once your cream cheese mixture is firm, cut it into little squares and place one of the squares into your hole.
Cover the cheese square with a little more quinoa. You want to try to use as little quinoa and as much filling as possible for the best tasting popper.
It may seem tricky at first, but after you do the first one you'll get the hang of it.
They'll bake up nice and brown – and just look at that creamy filling! Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!