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.
What You Need
Original recipe yields 24 servings
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 egg s, beaten
40 RITZ Crackers, finely crushed
2 cups oil
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Let's Make It
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.
Prepare using PHILADELPHIA Neufchatel Cheese.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.