Pulled Pork and Cheese Stuffed Jalapeno Poppers
Pulled Pork and Cheese Stuffed Jalapeno Poppers
Directions
- Grill peppers 1 min. on each side; cook until soft, but not overcooked. Cool peppers. Slice a line down one side of peppers and carefully open. Scoop out seeds and membrane; set peppers aside.
- Saute pork on medium-high heat until crisp; cool.
- Mix cream cheese until smooth. Add Jack cheese and spices; mix well. Stir in pork.
- Fill peppers with cheese mixture. Close peppers to enclose filling.
- Place flour in shallow pan. Beat eggs in separate shallow pan.
- Combine cracker crumbs and cornmeal in third shallow pan. Coat each pepper with flour, shaking off excess. Dip in eggs, then immediately into cracker mixture. Place on parchment paper-lined sheet pan. Deep fry peppers in 335°F oil 1-1/2 to 2 min. or until coating is golden brown; drain well.
Ingredients
- 1/2 tsp cumin, ground
- 1/2 tsp garlic, powder
- 8 oz cheese shredded, Monterey Jack
- 2 oz cornmeal, yellow
- 8 oz Nature's Best Dairy® Cream Cheese
- 3 Nature's Best Dairy® Egg(s)
- 16 Peak Fresh Produce® Pepper(s), Jalapeño
- 5 RITZ Crackers, finely ground
- 1/2 tsp salt, kosher
- 1 oz West Creek® Flour
- 3 1/2 oz West Creek® Pork, Pulled, cut in 1/4" pieces
