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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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 egg s, beaten
  • 40 RITZ Crackers, finely crushed
  • 2 cups oil

Nutrition facts

Recipe Tips

1

Cut lengthwise slit in top of each pepper; remove and discard seeds and veins.

2

Combine next 3 ingredients; spoon into peppers.

3

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.

4

Refrigerate 15 min.

5

Heat oil in medium saucepan to 375ºF.

6

Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels.

7

Serve warm.