Stuffed Jalapeño Peppers

Name: Stuffed Jalapeño Peppers
Prep time: 30 min
Cook time: 45 min
Yield: 24 servings
Ingredients: fresh jalapeño peppers (2 lb.); pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; pkg. (8 oz.) KRAFT Shredded Cheddar Cheese; slices cooked OSCAR MAYER Bacon, crumbled; cup flour; eggs, beaten; round buttery crackers, finely crushed; cups oil

Our sports bar-worthy appetizer looks complicated, but trust us: These are as easy to make as they are to pop in your mouth. You'll love this spicy, crispy starter.

24

servings

30 MINS

PREP

45 MINS

You'll need:

Philadelphia Original Cream Cheese

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Adjust Serving Size

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Ingredients

24 fresh jalapeño peppers (2 lb.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup flour
2 eggs, beaten
40 round buttery crackers, finely crushed
2 cups oil

VIEW NUTRITIONAL INFORMATION

% Daily Value*

Vitamin A

Vitamin C

Calcium

Iron

Potassium

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

Serving size 2 Tbsp (31g).

24 servings.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

VIEW HOT TIPS

Tip 1

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Tip 2

Variation

To serve as stuffed jalapeño halves instead of the stuffed whole peppers, cut peppers lengthwise in half; scrape out seeds and veins. Fill peppers with cheese mixture, then coat and refrigerate as directed. Cook, in batches, in hot oil as directed, reducing the cook time to 1 to 2 min. or until golden brown.

Directions

Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
Roll peppers in flour; dip in eggs, then roll in cracker crumbs until evenly coated. Place in single layer in shallow pan. Refrigerate 15 min.
Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.