Peanut Butter Jalapeno Poppers

prep: 30MIN.
cook: 10MIN.
yield: 35 poppers


    5 fresh jalapeno peppers, seeded and chopped

    1 cup shredded Monterey Jack cheese

    1/3 cup Jif® Creamy Peanut Butter

    2 tablespoons Crosse & Blackwell® Major Grey's Chutney

    1/2 teaspoon Cajun seasoning

    2 eggs, beaten

    1/2 cup all-purpose flour

    1 cup plain panko bread crumbs

    Crisco® Pure Peanut Oil

    OR Crisco® Pure Vegetable Oil

    Salt, to taste

    1 cup sour cream

    3 tablespoons minced fresh chives


  1. STIR jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
  2. PLACE egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
  3. HEAT 2 inches oil to 350° F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
  4. COMBINE sour cream and chives. Serve with poppers.


Serving Size (1 of 35 poppers), Calories 70 (Calories from Fat 40), Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 55mg, Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 4%, Iron 2%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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