T.G.I Fridays Poppers

Jalapeno Poppers

The T.G.I Fridays Poppers Cream Cheese Stuffed Jalapenos make delicious and quick appetizers. These jalapenos come with a cream cheese stuffing and breaded for a crispy texture and flavor. Serve the jalapeno poppers with tartar sauce or a choice of dips. The T.G.I Fridays poppers bulk case will be an ideal buy for convenience stores, general stores, and cafes.

TGI Fridays Cream Cheese Stuffed Jalapeno Poppers let you enjoy restaurant style appetizers in the convenience of your home. These breaded jalapenos come prepared and ready to heat for an easy appetizer or snack. The crispy breading offers a crunchy contrast to the gooey cream cheese stuffed jalapenos. Enjoy these jalapeno poppers as a quick snack when you're craving comfort food or as party food for your next gathering. You can heat them in a conventional oven or deep fry the jalapeno appetizer for a crispy finger food everyone will enjoy. These stuffed jalapeno poppers come in an 8 ounce box to protect them in the freezer until you cook them.
• One 8 oz. box of TGI Fridays Cream Cheese Stuffed Jalapeno Poppers
• TGI Fridays Cream Cheese Stuffed Jalapeno Poppers are restaurant style food at home
• These breaded jalapenos come ready to heat
• Jalapenos stuffed with cream cheese and coated in crispy breading offer great flavor
• Ideal as party food, appetizers or snacks
• Packaged in a box for convenient storage and protection

Ingredients cream cheese (milk, cream, cheese cultures, salt, carob bean gum), jalapeno peppers (jalapeno peppers, water, acetic acid, salt, calcium chloride, sodium benzoate), wheat flour, soybean oil, water, modified cornstarch, contains less than 2% of salt, dextrose, spice extractives, leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate), yeast nutrients (calcium sulfate, ammonium chloride), yeast, extractives of paprika, distilled vinegar, spices, sodium alginate, dried onion, nonfat dry milk, dried garlic, dried egg whites. Contains eggs, milk, soybeans, wheat.

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