1 cup cooked quinoa5-7 Jalapenos, cleaned and chopped1 clove garlic, minced1 tbs sea salt (I used my wife's homemade infusion)1 tsp pepper2 oz cream cheese (soften)6-8 oz Colby Jack cheese (or use whatever cheeses you like)4oz Gouda3oz Asiago1 egg (for binding ingredients)Cupcake/muffin pan and cupsI 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.
Rinse and cook quinoa according to package instructions. Set aside to cool.Preheat oven to 375. Prepare muffin pan.
Mince garlic, shred/dice cheeses, and slice jalapenos.
Add all of the ingredients to a bowl and mix well.
Scoop spoonfuls of the jalapeno mix into the prepared muffin pan.
Cook for about 15-20 minutes. You want the sides and top of the poppers to be a nice brown.
Question & Answer
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