Chef Lisa Dickie's Jalapeño Poppers with Quail Eggs
- Prep time: 15 minutes
- Cook time: 15 minutes
- Serves: 4-5
Small eggs, big punch — and we mean that in the best way possible. Chef Lisa Dickie of @dickiescookingschool stuffs jalapeños with a smoky bacon cream cheese filling, cracks in a Spring Creek quail egg, and bakes the whole thing until golden. The perfect snack, app, or excuse to eat ten jalapeños in one sitting.
Ingredients
- 10 jalapeño peppers
- 1 cup cream cheese
- 1/2 purple onion, finely chopped
- 3-6 slices bacon, cooked and crumbled
- 10 Spring Creek quail eggs
- 2 tbsp breadcrumbs
Instructions
Preheat oven to 425°F.
Cream together the cream cheese, onion, and bacon until well combined.
Slice the top third off each jalapeño. Remove all seeds and membrane. Reserve the leftover jalapeño to mix into the filling, sprinkle on top, or save for another dish.
Spoon the cream cheese mixture into each jalapeño, creating a small well in the centre.
Crack one quail egg into each jalapeño.
Bake for 10–15 minutes or until the eggs are fully cooked.
Top with breadcrumbs and minced jalapeño. Serve immediately.
