Jalapeno poppers are a favorite restaurant appetizer you can make right in your home. Nikki shows us how to make this restaurant-inspired easy appetizer recipe.
prep time
30 min
time
45 min
servings
24 servings
what you need
- 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
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CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
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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.
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HEAT oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.
average rating
(17)
