Jalapeño Poppers

3.9
(19) 14 Reviews
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
% Daily Value
Total fat 12g
Saturated fat 5g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 1g
Protein 5g
   
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

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  • judia3 | Fri, Apr 26 2013 7:47 PM

    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 | Fri, Aug 31 2012 5:32 PM

    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 | Sun, Jan 1 2012 5:16 PM

    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.

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