Stuffed Sweet-And-Spicy Jalapeño Poppers

• 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 jalapeno peppers, drained
• 1/2 (8-oz.) container soft pineapple cream cheese
• 1 large egg, lightly beaten
• Canola oil

1. Preheat oven to 350u0b0. Place pecans in a single layer in a shallow pan. Bake at 350u0b0 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 350u0b0. 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.
6. Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.

pecans, baking mix, salt, pepper, peppers, pineapple cream cheese, egg, canola oil

Taken from www.myrecipes.com/recipe/stuffed-sweet-and-spicy-jalapeo-poppers (may not work)