Salty Sweet Jalapeño Poppers

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  • 5 (1)
25 MIN
5 SERVING
Easy

PROTEIN

36 g

CARBS

159 g

CALORIES

1030 kcal

SUGAR

133 g

cholesterol

153 mg

FAT

11 g

Ingredients

Serving

jalapeno

10 pepper

medjool date ( more info in step 4 )

8 date, pitted

bacon ( all natural bacon, cooked )

8 slices

quinoa ( or panko bread crumbs or parmesan cheese )

2 tbsp

Salty Sweet Jalapeño Poppers

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  • 5 (1)

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Slice jalapeños lengthwise and seed them.

Step 3

Arrange jalapeño halves onto a baking sheet.

Step 4

Combine dates and bacon in a food processor or blender and pulse until finely ground together.
(8 medjool dates, pitted (if you use regular dates, you'll need 16-20 since they are much smaller))

Step 5

Spoon filling into each of the jalapeño halves.

Step 6

Sprinkle quinoa flakes (or panko, or parmesan cheese) over each popper.

Step 7

Bake for 15 minutes.

Day 5 of 40

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