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Stuffed Sweet-and-Spicy Jalapeño Poppers

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 cup pecans
  
• 1½ cups all-purpose baking mix
  
• ½ tsp salt
  
• ½ tsp pepper
  
• 1 (11.5-ounce) jar whole jalapeño peppers, drained
  
• ½ (8-ounce) container soft pineapple cream cheese
  
• 1 large egg, lightly beaten
  
• Canola oil
  






Instructions



1. Preheat oven to 350° F.
   Place pecans in a single layer in a shallow pan. Bake at 350° for 10 minutes, or until toasted and fragrant, stirring once after 5 minutes. Let cool 10 minutes. Process pecans, baking mix, salt and pepper in a food processor 8 to 10 seconds, or until pecans are finely ground. Place pecan mixture in a large bowl.
   
   
2. Rinse peppers under cold running water; cut in half lengthwise. Remove and discard seeds and membranes. Pat peppers dry with paper towels. Spoon 1 teaspoon pineapple cream cheese mixture into each pepper half. Dip in egg; dredge in pecan mixture.
   
   
3. Pour oil to depth of 2 inches into a Dutch oven; heat to 350° F. Fry peppers, in batches, 30 seconds to 1 minute on each side, or until golden brown. Drain peppers on a wire rack over paper towels; serve immediately.
   
   Makes 4 to 6 servings.