Salty Sweet Jalapeño Poppers
Preheat oven to 350 degrees.
Slice jalapeños lengthwise and seed them.
Arrange jalapeño halves onto a baking sheet.
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))
Spoon filling into each of the jalapeño halves.
Sprinkle quinoa flakes (or panko, or parmesan cheese) over each popper.
Bake for 15 minutes.
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