Quinoa Jalapeno Poppers

A slightly healthier take on a classic dish. Add panko crumbs (or gf panko/bread crumbs) for extra crunch.

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)

4oz Gouda

3oz Asiago

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.

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.