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Jalapeño Poppers

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 time30 min
Total time45min
ServingsMakes 24 servings.
  • 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
  • ¼ cup flour
  • 2 eggs, beaten
  • 40 RITZ Crackers, finely crushed
  • 2 cups oil
  • 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
  • Substitute
    Prepare 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 12g 
   Saturated fat 5g 
   Trans fat 0g 
Cholesterol 35mg 
Sodium 180mg 
Carbohydrate 7g 
   Dietary fiber <1g 
   Total sugars 2g 
   Added sugars 0g 
Protein 5g 
Vitamin A10 %DV
Vitamin C20 %DV
Calcium6 %DV
Iron2 %DV
Potassium2 %DV
Vitamin D0 %DV

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