Peanut Butter Jalapeno 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.
Peanut Butter Jalapeno Poppers

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