Pulled Pork and Cheese Stuffed Jalapeno Poppers Made with RITZ Crackers



8 servings, 2 pieces each
  • 16 large fresh jalapeño peppers (3-3/4 to 4-inches long)
  • 3½ oz. smoked pulled pork, cut into 1/4-inch pieces
  • 8 oz. cream cheese, softened
  • 8 oz. shredded Monterey Jack cheese
  • ½ tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • 1 oz. all-purpose flour
  • 3 eggs
  • 5¾ oz. RITZ Crackers, finely ground
  • 2 oz. yellow cornmeal

Nutrition per serving

Calories520 Total fat40 gSaturated fat15 gTrans fat1.5 gCholesterol140 mgSodium620 mgCarbohydrate24 gDietary fiber1 gProtein16 gVitamin A20 %DVVitamin C30 %DVCalcium30 %DVIron10 %DV

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.


Serving Suggestion:

Serve with roasted tomato salsa.

Safety First:

Wear disposable gloves when handling peppers and avoid touching face or eyes.

© Mondelēz International group