4 oz. of your favorite Southern Recipe Small Batch pork rinds, finely crushed
10 Jalapeño Peppers, stems removed
8 oz. cream cheese, softened
1 cup cheddar cheese, grated
Preheat BBQ or oven 400 degrees F.
Slice one side of each jalapeño pepper lengthwise and remove seeds with a spoon.
In a medium bowl, mix softened cream cheese and shredded cheese together. Fill each pepper half with the cream cheese filling.
Pour the crushed pork rinds onto a plate. Take each filled pepper, turn upside down and press the pepper into the pork rinds.
Place the peppers on a baking sheet. Bake for 20-25 minutes.