• 16 large fresh jalapeño peppers (3-3/4 to 4-inches long)
  • 3-1/2 oz. smoked pulled pork, cut into 1/4-inch pieces
  • 8 oz. cream cheese, softened
  • 8 oz. shredded Monterey Jack cheese
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1 oz. all-purpose flour
  • 3 eggs
  • 5-3/4 oz. RITZ Crackers, finely ground
  • 2 oz. yellow cornmeal


Nutritional facts are based on a single serving
Calories 520
Total fat 40g
Saturated fat 15g
Trans fat 1.5g
Cholesterol 140mg
Sodium 620mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 3g
Protein 16g
Calcium 30%DV
Iron 10%DV



  1. 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.
  2. 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.
  3. Place  flour in shallow pan. Beat eggs in separate shallow pan. Combine cracker crumbs and cornmeal in third shallow pan.
  4. Coat  each pepper with flour, shaking off excess. Dip in eggs, then immediately into cracker mixture. Place on parchment paper-lined sheet pan.
  5. Deep  fry peppers in 335°F oil 1-1/2 to 2 min. or until coating is golden brown; drain well.
  6. Serving Suggestion:

    Serve with roasted tomato salsa.

    Safety First:

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

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