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Stuffed Sweet-and-Spicy Jalapeño Poppers

Prep time 15 mins
Bake time 10 mins
Cool time 10 mins
Fry time 2 mins
Yield Makes 4 to 6 servings


  • 1 cup pecans
  • 1 1/2 cups all-purpose baking mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (11.5-oz.) jar whole jalapeño peppers, drained
  • 1/2 (8-oz.) container soft pineapple cream cheese
  • 1 large egg, lightly beaten
  • Canola oil

How to Make It

  1. Preheat oven to 350°. 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.

  2. 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.

  3. Rinse peppers under cold running water; cut in half lengthwise. Remove and discard seeds and membranes. Pat peppers dry with paper towels.

  4. Spoon 1 tsp. pineapple cream cheese mixture into each pepper half. Dip in egg; dredge in pecan mixture.

  5. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. 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.

  6. Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.