Pulled Pork and Cheese Stuffed Jalapeno Poppers


  1. 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.
  2. Saute pork on medium-high heat until crisp; cool.
  3. Mix cream cheese until smooth. Add Jack cheese and spices; mix well. Stir in pork.
  4. Fill peppers with cheese mixture. Close peppers to enclose filling.
  5. Place flour in shallow pan. Beat eggs in separate shallow pan.
  6. 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.


  • 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