Baked Jalapeno Popper Quinoa Bites
Crispy on the edges, cheesy in the middle, and full of spicy jalapeño flavor, these quinoa bites are a healthier take on jalapeño poppers. Baked instead of fried and boosted with protein-rich quinoa, they’re the perfect balance of indulgence and nutrition—ideal for appetizers, snacks, or meal-prep snacks you can enjoy anytime.
Equipment
- 1 medium saucepan with lid
- Measuring Spoons
- Measuring cups
- 1 cutting board
- 1 sharp knife
- 1 large mixing bowl
- 1 24-cup mini muffin pan
- 1 rubber spatula
- Cooking Spray
Ingredients
For Quinoa:
- ¾ cup quinoa rinsed
- 1 ½ cups water or broth chicken or vegetable
- 1 tablespoon garlic powder
For Jalapeño Quinoa Bites:
- 1 cup yellow onion finely chopped
- ½ cup jalapeño peppers seeded and finely chopped
- 2 large eggs lightly beaten
- 2 tablespoons low-fat cream cheese or Neufchâtel cut into small pieces
- 1 ½ cups shredded cheddar cheese or Monterey Jack or a mix
Instructions
- Cook the Quinoa Base: Place the rinsed quinoa into a medium-sized saucepan and add the water or broth of your choice. If using broth, the quinoa will absorb extra flavor, making the bites even more delicious. Stir in the garlic powder, then bring the liquid to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover with a tight-fitting lid, and allow it to simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the liquid. When finished, remove the saucepan from heat, fluff the quinoa with a fork, and set it aside to cool completely before mixing it with other ingredients. Cooling is important because hot quinoa could melt the cheese too early or scramble the eggs.
- Prepare the Flavorful Vegetables: While the quinoa is cooking, move on to the vegetables. Using a sharp knife and cutting board, finely chop the yellow onion into small, even pieces. Next, carefully seed the jalapeño peppers to remove most of the heat while keeping their signature flavor. For spicier bites, you can leave some seeds intact. Dice the peppers into tiny pieces so that the heat and flavor distribute evenly throughout each bite. Place the chopped onion and jalapeños together in a small bowl and set aside until ready to mix.
- Preheat the Oven and Ready the Pan: Before assembling the bites, set your oven to 350°F (175°C) so it has time to heat up fully. Grease a 24-cup mini muffin pan generously with cooking spray, making sure to coat both the bottoms and sides of each cavity. This step ensures the quinoa bites release easily after baking without sticking or crumbling. If you prefer, you can also use silicone muffin cups, which make removal effortless.
- Combine Ingredients into a Cheesy Mixture: In a large mixing bowl, lightly beat the eggs with a whisk or fork until smooth. Add the cooled quinoa, chopped onion, and jalapeños into the bowl. Next, drop in small pieces of cream cheese so that they melt into pockets of creaminess during baking. Sprinkle in the shredded cheddar cheese (or Monterey Jack) and use a rubber spatula to gently fold everything together. Stir until the mixture looks well combined, with the quinoa evenly coated and the vegetables and cheeses distributed throughout. The mixture should be thick enough to hold together when scooped.
- Fill the Muffin Pan Evenly: Using a tablespoon or small cookie scoop, spoon a heaping mound of the quinoa mixture into each prepared muffin cup. Press the mixture down slightly with the back of the spoon so that it’s compact and holds its shape as it bakes. Each cavity should be nearly full, but not overflowing, to ensure the bites cook evenly and develop golden, crispy edges.
- Bake to Golden Perfection: Place the filled muffin pan into the preheated oven on the center rack. Bake for 15–20 minutes, keeping an eye on them after the 15-minute mark. The bites are ready when the edges turn golden brown, the tops look set, and the centers no longer appear wet. The cheese will melt beautifully, holding the bites together while creating a savory aroma that fills the kitchen.
- Cool and Serve: Once baked, remove the muffin pan from the oven and let the bites rest for about 5 minutes before handling. This cooling period allows them to firm up, making it easier to lift them out without breaking apart. Use a small spatula or butter knife to gently loosen the edges, then carefully pop out each quinoa bite. Serve them warm for the best texture and flavor, with optional dipping sauces such as salsa, ranch, or Greek yogurt dip.
Notes
- Use vegetable broth instead of water when cooking quinoa for extra depth of flavor.
- For more spice, leave some seeds in the jalapeños; for milder bites, remove all seeds and ribs.
- Let the quinoa cool completely before mixing, or the eggs may scramble.
- A mix of cheeses (cheddar, Monterey Jack, or even mozzarella) adds more complexity.
- Mini muffin pans work best, but silicone molds make removal much easier.
- These bites are delicious warm, but they also hold their shape well at room temperature—perfect for parties or meal prep.
