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Jalapeño Poppers

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.

Prep time

30 min

Total time

45 min

Servings

Makes 24 servings.

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    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
    • 2 cups oil
Preparation
  • Cut lengthwise slit in top of each pepper; remove and discard seeds and veins.
  • Combine next 3 ingredients; spoon into peppers.
  • Roll peppers in flour; dip in eggs, then roll in cracker crumbs until each pepper is evenly coated on all sides with each ingredient. 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

SubstitutePrepare using Neufchatel cheese.

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

114058
Calories 150
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 35mg
Sodium 180mg
Total Carbohydrate 7g
Dietary Fiber <1g
Total Sugars 2g
     Includes 0g Added Sugars
Protein 5g
Vitamin A 10% DV
Vitamin C 20% DV
Calcium 6% DV
Iron 2% DV
Potassium 2% DV
Vitamin D 0% DV

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