Stuffed Sweet and Spicy

Jalapeno Poppers

MAKES 4 TO 6 SERVINGS;

PREP:  15 MIN., BAKE: 10 MIN.,

COOL: 10 MIN., FRY: 2 MIN. PER BATCH

1 cup pecans

11/2 cups all-purpose baking mix

1/2 tsp. salt

l/2 tsp. pepper

1(11.5-az.) jar whole jalapeno peppers, drained

½  (8-oz.) container soft pineapple cream cheese

1 large egg, tightly beaten

Canola oil

1. Preheat oven to 3500. 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 run-

fling 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 35 0°. 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:

Used Bisquick All-Purpose Baking Mix