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Prep Time:

3 hours


6-8 servings


    8 large fresh jalapenos
    8 oz tub pineapple cream cheese
    3 large eggs
    3/4 tsp salt, divided
    1 1/2 tsp vegetable oil
    2/3 ccup self rising flour
    1/8 tsp garlic powder
    1/8 tsp paprika
    1/8 tsp onion powder
    1 1/2 cup Rudolph's Original Pork Rinds crushed into fine crumbs
    vegetable oil
    1 12 oz jar pineapple sundae sauce for dipping


Wear gloves, remove stems from jalapeños, slice down 1 side remove seeds and membranes. Poach jalapenos for 10–15 minutes until tender in saucepan of boiling water. Blot inside and out with paper towels, stuff with cream cheese, seal pepper closed and wipe off excess cream cheese.

Beat eggs, ¼ tsp salt and 1 ½ tsp oil with whisk in a shallow dish. In second shallow dish, combine flour, ½ tsp salt, garlic powder, paprika and onion powder. Place pork rind crumbs in third shallow dish. Line baking sheet with waxed paper. Dip each pepper in egg then flour, repeat egg then flour, then egg and pork rind crumbs. Make sure top of pepper is completely coated. Place peppers on baking sheet and freeze for 2 hours.

Heat enough vegetable oil to cover peppers to 350 degrees. Fry in batches 3 ½ to 4 minutes until deep golden brown. Serve with pineapple sundae sauce for dipping.
Makes 8 peppers.

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