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
- 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
Preheat oven to 400 degrees.
Cut about 5-6 jalapeños longways and use a spoon or gloved hands to remove the core and seeds.
For the mixture combine cream cheese, mozzarella cheese, Parmesan, garlic, artichoke hearts and wilted spinach.
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.