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Jalapeno Quinoa Poppers

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Jalapeno Quinoa Poppers
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 12
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Jalapeno Quinoa Poppers

These baked quinoa balls have a creamy jalapeno mixture inside.

Ingredients

3
ounces cream cheese, softened
2
pieces of bacon, cooked and crumbled
1
jalapeño, seeded and diced finely
1
cup uncooked quinoa
1
whole egg
salt and pepper

Directions

  • 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.
See Step By Step

Step By Step  

Jalapeno Quinoa Poppers

As prepared by Girl Who Ate Everything,

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.

 

Diced jalapeno

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.

 

Adding diced jalapeno

Add your diced jalapeno to some softened cream cheese and cooked bacon.

 

Wrapping up filling

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 of quinoa

Scoop a little quinoa into the scooper.

 

Quinoa with hole poked in it

Using your finger, make a hole in the quinoa.

 

Placing cheese square into hole

Once your cream cheese mixture is firm, cut it into little squares and place one of the squares into your hole.

 

Covering the cheese square

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.

 

Scooping quinoa balls onto sheet

It may seem tricky at first, but after you do the first one you'll get the hang of it.

 

Jalapeno Quinoa Poppers, ready to eat

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!
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Nutrition Information 
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