Appetizers

Jalapeño Poppers

(19)

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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.

time

prep:

30 min

total:

45 min

servings

total:

24 servings

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What You Need

fresh jalapeño peppers (about 2 lb.)

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

pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

slices cooked OSCAR MAYER Bacon, crumbled

1/4

cup flour

eggs, beaten

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

cups oil

Make It

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.

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judia3

posted:4/26/2013

I actually have not tried this recipe, but I have my own recipe which is similar. However, I mix grated cheese and cream cheese (no bacon) and dip in beaten egg then roll in panko. If I extra peppers in my garden, I prepare them as if to cook and place them in a single layer on a cookie sheet and freeze, then place them in freezer bags. I also do banana peppers this way and they are awesome. I plan to try this recipe.

Grannypuc01

posted:8/31/2012

Awesome! I grow my peppers so this was a breeze for me. I am also freezing some to see how yummmmy they will be. THANKS

nyeisha_sharae09

posted:1/1/2012

The filling was great..Did not try the crackers as coating but tried fish fry, bread crumbs, and double dipped in both but when put in the skillet the coating came right off =/. I instead cut the peppers as small little bite sized poppers. Not too hopeful about making again anytime soon but maybe sometime in the future. Again very good, just have to get the coating to stick.

mvalino

posted:1/26/2011

I am basing this review on my husbands love for this dish. I am not a fan of jalapeno's so I make it for him. He beg's me to make it all the time!

cabsam

posted:1/18/2011

these are wonderful! i did modify it slightly. i mixed some horseradish sauce in cream cheese then stuffed them. after many tries with these i discovered that after you stuff them, use some of the cream cheese mixture to coat the pepper then freeze for about 30-60 minutes then continue to coat them with the breading. i double dipped mine to make the coating thicker and so that it covered more of the pepper as well!

deetta7

posted:7/13/2010

YUMMY!!!!!! Batter didn't stick well, but the taste was wonderful.

a cook

posted:4/29/2010

these look real great i deffinately will make real soon!!

RonellS

posted:4/28/2010

I made a lot of changes after reading the reviews, but I liked what I ended up with! Left the bacon out of the filling and wrapped the stuffed jalapeno halves with it - 1/2 piece around each pepper half. Then, instead of frying them I baked them @ 400 for about 30 minutes. Mmmm.

MrsWalls854

posted:4/27/2010

Easy & yummy! I used panko bread crumbs instead of crackers-worked really well! I use a knife & spoon when getting the seeds out or jalapenos, doesnt hurt your hands! way better than store bought!

cassiesiuda4381

posted:3/17/2010

I made these, w/o the breading. I just fried them in the bacon grease. They were so good. And I especially loved the creamy insides. Store bought does not compare.