Ingredients

Scale

8 – 12 Brussels Sprouts, halved
1 – 2 teaspoons avocado oil
Red Robin Seasoning (or your favorite seasoned salt)

For the filling:

2 oz. Greek cream cheese (or Neufchatel), softened
About 1 teaspoon finely chopped jalapeno
2 – 4 Tablespoons finely shredded sharp cheddar cheese
1 – 2 Tablespoons finely chopped sweet onion

For the crunchy topping:

1/3 cup Rice Chex cereal
2 Tablespoons finely shredded sharp cheddar cheese
A pinch of onion powder
A pinch of granulated garlic
A sprinkle of Red Robin Seasoning (or your favorite seasoned salt)

Instructions

Preheat the oven to 400 F. Spray a rimmed baking sheet with cooking spray.
In a small/medium mixing bowl, toss the brussels sprouts with the oil and sprinkle with Red Robin Seasoning. Set the brussels sprouts, cut side down, on the baking sheet, then set them in the oven and let them roast for about 5 – 8 minutes or until lightly browned on the bottom. Turn the sprouts over and roast for about 5 minutes more or until browned on the other side as well.
While the sprouts are cooking, mix the cream cheese, jalapeno, sharp cheddar cheese and onion. Set the cheese mixture in the freezer to harden.
Make the crunchy topping by putting all topping ingredients in a handi chopper/mini food processor and process until the mixture is fine crumbs.
Once the brussels sprouts are done, remove them from the oven and turn the oven up to 450 F. Take each sprout and put a small spoonful of the filling on the cut side of each one to coat the sprout. Sprinkle with the crunchy topping and set the sprout back on the baking sheet. Repeat until the filling or the brussels sprouts are gone.
Bake at 450 F for about 5 minutes or until the tops are crunchy and browned. Serve with your favorite salsa to spoon over the poppers.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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