Kicking off my #SuperBowlSeries with Spinach Artichoke Jalapeño Poppers💥 In case you missed my story, I’m going to be posting some healthy Super Bowl apps all week long! I’m super excited to share what I’ve been making 🤗
Before I get into the recipe I have to share that I was SUPER nervous to make these jalapeño poppers because the last time I made them was for a big group and I de-seeded about 20 jalapeños with my bare hands and HOLY SHIT. I was up all night crying with my hands soaked in ice water because they were legit on fire. I had to leave the party I brought them to early 😂😭 Has this happened to anyone else ever? I call it jalapeño hands. Needless to say, use a spoon or wear gloves while making a big batch of poppers 🤣 Hope you find that as funny as I do (wasn’t funny at the time though… lol). Hands are A ok this time around 🥄🙅🏻♀️🔥👐🏼
Spinach Artichoke Jalapeno Poppers
Ingredients
- 5-6 jalapenos
- 3 oz light cream cheese
- 1/4 cup mozzarella cheese
- 2 tbsp grated Parmesan
- 1 clove garlic minced
- 1/4 cup artichoke hearts chopped
- 1/3 cup wilted spinach
- 1 egg
- 1/2 cup almond flour (or any flour)
- 1/2 cup GF panko bread crumbs
- ranch dressing for serving
Instructions
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Preheat oven to 400 degrees.
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Cut about 5-6 jalapeños longways and use a spoon or gloved hands to remove the core and seeds.
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For the mixture combine cream cheese, mozzarella cheese, Parmesan, garlic, artichoke hearts and wilted spinach.
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Scoop into the jalapeño and then coat it in egg, almond flour, then GF panko bread crumbs. Bake for 15 minutes and serve with ranch.
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