Saturday, July 25, 2015
Jalapeno Popper Quinoa Bites
This recipe was found on Alida's Kitchen. Quinoa was in the cabinet and I picked a few jalapeno's from Rita's garden.
I buy red quinoa from Trader Joe's. For the cream cheese I subbed Laughing Cow creamy mozzarella sun-dried tomato & basil cheese. My changes are in red.
3/4 cup quinoa, rinsed used red quinoa
1 1/2 cups Chicken broth ( or water)
1 cup finely chopped yellow onion
1/2 cup chopped jalapeno peppers
2 garlic cloves, minced
2 eggs, lightly beaten
1 1/2 cups Monterey Jack Cheese
1 tablespoon Laughing cow cheese- see note below
1 teaspoon Cajun seasoning of your choice
Cook quinoa in a medium size sauce pan according to package directions. I always rinse quinoa a few times and cook the quinoa in chicken broth. When cooked, set aside
Preheat oven to 350° F. Spray mini muffin tins with cooking spray.
Combine cooled quinoa, onion, peppers, garlic, eggs, cream cheese and cheese in a large bowl and mix well.
Put a heaping tablespoonful of quinoa mixture into prepared muffin cups.
Bake for 15 to 20 minutes, or until edges turn golden brown.
Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
The original recipe called for 2 tablespoons of cream cheese cut into small pieces.
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