Stuffed Sweet-and-Spicy Jalapeño Poppers

Prep: 15 min., Bake: 10 min., Cool: 10 min., Fry: 2 min. per batch.

Yield: Makes 4 to 6 servings

Ingredients

• 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

Preparation

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.

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