Jalapeño Poppers

Jalapeño Poppers
Adapted from kraftrecipes.com
Jalapeño Poppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kraftrecipes.com

Ingredients

  • 24

    fresh jalapeño peppers (about 2 lb.)

  • 1

    pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  • 1

    pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

  • 8

    slices cooked OSCAR MAYER Bacon, crumbled

  • 1/4

    cup flour

  • 2

    eggs, beaten

  • 40

    RITZ Crackers, finely crushed (about 1-2/3 cups)

  • 2

    cups oil

Directions

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. Kraft Kitchens 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. Substitute Prepare using PHILADELPHIA Neufchatel Cheese.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: