Monterey Jack Quinoa Poppers

These bite-sized treats have a little spice and a lot of bold flavor. Packed with tasty quinoa, fluffy eggs and delicious Monterey Jack cheese, these filling poppers are sure to please!

Serves: 24Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 24

Ingredients

  • 1/2 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon white onion, diced
  • 1 tablespoon serrano pepper, diced
  • 1/2 teaspoon garlic powder
  • 2 eggs, lightly beaten
  • 1 tablespoon cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups Monterey Jack cheese, shredded

Directions

  • Preheat oven to 350°F. Spray mini muffin tin with cooking spray.
  • In a medium saucepan, bring quinoa and water to boil. Turn off heat, cover; let sit 5 minutes. Drain; cool in fridge.
  • In a large bowl, mix together quinoa, onion, pepper, garlic, eggs, cream cheese, salt, pepper and cheese.
  • In each muffin well, place full tablespoonful of mixture. Bake 15-20 minutes, until edges turn golden brown. Let cool 5 minutes. Gently remove from tins to cool completely.

Recipe Information

Serves: 24

Ingredients

  • 1/2 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon white onion, diced
  • 1 tablespoon serrano pepper, diced
  • 1/2 teaspoon garlic powder
  • 2 eggs, lightly beaten
  • 1 tablespoon cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups Monterey Jack cheese, shredded

Directions

  • Preheat oven to 350°F. Spray mini muffin tin with cooking spray.
  • In a medium saucepan, bring quinoa and water to boil. Turn off heat, cover; let sit 5 minutes. Drain; cool in fridge.
  • In a large bowl, mix together quinoa, onion, pepper, garlic, eggs, cream cheese, salt, pepper and cheese.
  • In each muffin well, place full tablespoonful of mixture. Bake 15-20 minutes, until edges turn golden brown. Let cool 5 minutes. Gently remove from tins to cool completely.