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Cottage Cheese Jalapeño Popper Bites - Creamy, Spicy, and Easy to Share

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • Cottage cheese (small-curd, 2% or full-fat)
  • Shredded cheddar (or a cheddar–Monterey Jack blend)
  • Jalapeños (fresh; 2–3 medium)
  • Green onions (optional, for freshness)
  • Eggs
  • Almond flour or panko breadcrumbs (for structure; choose one)
  • Garlic powder
  • Onion powder
  • Smoked paprika (or regular paprika)
  • Salt and black pepper
  • Cream cheese (softened; optional for extra richness)
  • Cooking spray or a little oil
  • Optional toppings: Crumbled bacon, chopped cilantro, hot honey, or ranch for dipping

Instructions
 

  • Prep the pan: Heat the oven to 375°F (190°C). Lightly grease a mini muffin pan or line with mini liners.
  • Chop the heat: Stem and seed the jalapeños for a milder bite. Keep some seeds if you like it spicy. Dice them finely.
  • Mix the base: In a bowl, whisk 2 eggs with 1 cup cottage cheese. If using, stir in 2–3 tablespoons softened cream cheese for extra creaminess.
  • Add the flavor: Stir in 1 cup shredded cheddar, 2–3 tablespoons almond flour or panko, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper.
  • Fold in the goods: Add the diced jalapeños and 2 sliced green onions. Mix gently to keep some texture.
  • Portion: Spoon the mixture into the mini muffin cups, filling almost to the top. If using bacon, sprinkle a little on each bite.
  • Bake: Bake 14–18 minutes, until the tops are set and lightly golden and the edges pull away slightly.
  • Rest and release: Let them cool 5 minutes, then run a knife around the edges to lift them out cleanly.
  • Serve: Enjoy warm with ranch, sour cream, or a drizzle of hot honey.