Pork Rind Jalapeno Poppers
Recipe Tags:
Appetizer | featuredFeb | lunch | mexican | pork rinds | snack | spanish
Prep Time:
3 hours
Serves:
6-8
Ingredients
- Fried and Stuffed Pork Rind Jalapeno Poppers:
• 1 1/2 cup Southern Recipe Original Pork Rinds, crushed into fine crumbs
• 8 large Jalapeños
• 8 oz tub Pineapple cream cheese
• 3 Eggs
• 3/4 tsp. Salt, divided
• 1 1/2 tsp. Vegetable oil
• 2/3 cup Self rising flour
• 1/8 tsp. Garlic powder
• 1/8 tsp. Paprika
• 1/8 tsp. Onion powder
• Vegetable oil
• 1 jar (12 oz) Pineapple sundae sauce for dipping
Preparation
1. Wear gloves.
2. Remove stems from jalapeños.
3. Slice each jalapeño down one side; remove seeds and membranes.
4. Poach jalapeños in boiling water for 10–15 minutes until tender.
5. Blot jalapeños inside and out with paper towels.
6. Stuff each jalapeño with cream cheese.
7. Seal the pepper closed and wipe off any excess cream cheese.
8. In a shallow dish, whisk together eggs, 1/4 teaspoon salt, and 1 1/2 teaspoons oil.
9. In a second shallow dish, combine flour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.
10. Place pork rind crumbs in a third shallow dish.
11. Line a baking sheet with waxed paper.
12. Dip each stuffed pepper in egg mixture, then flour mixture; repeat egg, flour, egg, and finally pork rind crumbs, ensuring the top is completely coated.
13. Place coated peppers on the baking sheet and freeze for 2 hours.
14. Heat enough vegetable oil to cover peppers to 350°F.
15. Fry peppers in batches for 3 to 4 minutes or until deep golden brown.
16. Serve with pineapple sundae sauce for dipping.
Makes 8 peppers.
Recipe Category:
Appetizer