Comida Kraft
Recipe Box

Jalapeño Poppers

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Jalapeño Poppers is rated 3.8947368421052633 out of 5 by 19.
Prep Time
30
min.
Total Time
45
min.
Servings

24 servings

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.

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What You Need

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Make It

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  • 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 until evenly coated. 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.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Variation

To serve as stuffed jalapeño 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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 150
Total fat 12g
Saturated fat 5g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I actually have not tried this recipe, but I have my own recipe which is similar. 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.
Date published: 2013-04-27
Rated 5 out of 5 by from these are wonderful! 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!
Date published: 2011-01-18
Rated 2 out of 5 by from The filling was great..Did not try the crackers as coating but tried fish fry, bread crumbs, and... 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.
Date published: 2012-01-01
Rated 3 out of 5 by from These were okay, I just in a bad mood when I finally got to eat them because my hands were on fire... These were okay, I just in a bad mood when I finally got to eat them because my hands were on fire from taking out the seeds. So if you make them, put gloves on or something. I also heard they are just as good when you buy them already made, just heat them up - that is what I will do next time.
Date published: 2009-11-11
Rated 4 out of 5 by from I made a lot of changes after reading the reviews, but I liked what I ended up with! 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.
Date published: 2010-04-29
Rated 4 out of 5 by from My husband & I cut the recipe down and made these as an appetizer. My husband & I cut the recipe down and made these as an appetizer. Our family enjoyed them. Our only complaint is we couldn't get the cracker crumbs to stick very well and ended up with peppers that weren't completely breaded.
Date published: 2009-08-30
Rated 4 out of 5 by from Easy & yummy! 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!
Date published: 2010-04-27
Rated 5 out of 5 by from I made these, w/o the breading. 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.
Date published: 2010-03-17
  • 2016-09-29T11:03CST
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