Jalapeño Poppers

24  Ratings
  • 30 min prep
  • 45 min total
  • Makes 24 servings.

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.

Jalapeño Poppers Recipe

Ingredients

  • 24 fresh jalapeño peppers (about 2 lb.)
  • 1 pkg.  (8 oz.) brick cream cheese, softened
  • 1 pkg.  (8 oz.) shredded cheddar cheese
  • 8 slices cooked bacon, crumbled
  • 1/4 cup flour
  • 2 eggs, beaten
  • 40 RITZ Crackers, finely crushed (about 1-2/3 cups)
  • 2 cups oil

Instructions

  • 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 to evenly coat. 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.

Recipe Tips

Variation To serve as stuffed jalapeno 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.

SubstitutePrepare using PHILADELPHIA Neufchatel Cheese.

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Nutrition Information

Makes 24 servings.

Nutrition per serving:

  • Calories 150 
  • Total fat 12 g
  • Saturated fat 5 g
  • Cholesterol 40 mg
  • Sodium 190 mg
  • Carbohydrate 7 g
  • Dietary fiber 1 g
  • Sugars 1 g
  • Protein 5 g
  • Vitamin A 10 %DV
  • Vitamin C 25 %DV
  • Calcium 8 %DV
  • Iron 2 %DV

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