jalapeño poppers with chicharrones
4 oz. Pepe's Chicharrones, crushed
10 Jalapeño Peppers, stems removed
8 oz. Cream cheese, softened
1 cup Cheddar cheese, grated
1/2 Bacon, cooked and chopped
Preheat BBQ or oven to 400º F.
Slice one side of each jalapeño pepper lengthwise and remove seeds with a spoon.
In a medium bowl, mix softened cream cheese, shredded cheese, and bacon. Fill each pepper half with the cream cheese filling.
Pour the crushed pork rinds onto a plate. Beat eggs in bowl. Take each filled pepper, roll in beaten egg, then dredge in the pork rinds.
Place the peppers on a baking sheet. Bake for 20-25 minutes.