Stuffed Sweet-And-Spicy Jalapeño Poppers – a delicious recipe with pecans, baking mix, salt, pepper, peppers, pineapple cream cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. Place pecans in a single layer in a shallow pan. Bake at 350u00b0 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 350u00b0. 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.
275
kcal
Calories
26
g
Fat
6
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup pecans, 1 1/2 cups all-purpose baking mix, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Stuffed Sweet-And-Spicy Jalapeño Poppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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