Bacon-Jalapeño Puffs
Prep time30 min
Total time30min
ServingsMakes 12 servings, 3 topped crackers each.
Ingredients
- 6 slices bacon
- 1 jalapeño pepper, finely chopped
- 1 pkg. (8 oz.) brick cream cheese, softened
- 1 cup finely shredded cheddar cheese
- ¼ tsp. ground red pepper (cayenne)
- 36 RITZ Crackers
Preparation
- Heat oven to 350ºF.
- Cook bacon in medium skillet until crisp. Remove bacon from skillet, reserving drippings in skillet; drain bacon on paper towels.
- Add jalapeño peppers to reserved drippings; cook and stir 2 to 3 min. or until crisp-tender. Remove peppers from skillet; drain on paper towels.
- Mix cream cheese, cheddar cheese and ground red pepper in medium bowl until blended.
- Crumble bacon. Add to cream cheese mixture along with the jalapeño peppers; mix well. Roll into 36 balls.
- Place crackers in single layer on baking sheet; top with cheese balls.
- Bake 5 min. or until heated through.
Recipe Tips
- Substitute
Prepare using Neufchatel cheese. - Make Ahead
The cheese balls can be prepared ahead of time. Refrigerate up to 2 days. When ready to serve, place cheese balls on crackers and bake as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Total fat 16g | |
| Saturated fat 7g | |
| Trans fat 0g | |
| Cholesterol 35mg | |
| Sodium 250mg | |
| Carbohydrate 7g | |
| Dietary fiber 0g | |
| Total sugars 2g | |
| Added sugars <1g | |
| Protein 5g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 2 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
