Jalapeño Poppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 fresh jalapeño peppers (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
2 cups oil
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Directions: |
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 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.
Note: To serve as stuffed jalapeno halves instead of the stuffed whole pepper, cut peppers lengthwise in half; scrape out seeds and veins. Optional: substitute Cream Cheese for Neufchatel cheese. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Source: “Stuffed Jalapeño Peppers,” https://www.myfoodandfamily.com/recipe/114058/stuffed-jalapeo-peppers# (Accessed 08/28/2019).
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