Jalapeño Poppers

Name: Jalapeño Poppers
Prep time: 30 min
Total time: 45 min
Yield: 24
Ingredients: 24 jalapeño peppers (about 2 lb.); 1 pkg. brick cream cheese, softened; 1 pkg. shredded cheddar cheese; 8 slices bacon, crumbled; ¼ cup flour; 2 eggs, beaten; 40 RITZ Crackers, finely crushed; 2 cups oil

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.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings.

Ingredient list

24 fresh jalapeño peppers (about 2 lb.)
1 pkg. (8 oz.) brick cream cheese, softened
1 pkg. (8 oz.) shredded cheddar cheese
8 slices cooked bacon, crumbled
¼ cup flour
2 eggs, beaten
40 RITZ Crackers, finely crushed
2 cups oil

Directions

Cut lengthwise slit in top of each pepper; remove and discard seeds and veins.

Combine next 3 ingredients; spoon into peppers.

Roll peppers in flour; dip in eggs, then roll in cracker crumbs until each pepper is evenly coated on all sides with each ingredient. 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.

Recipe Tips

Substitute
Prepare using Neufchatel cheese.
Variation
To serve as stuffed jalapeño halves instead of the stuffed whole peppers, cut peppers lengthwise in half; remove and discard seeds and veins. Fill peppers with cheese mixture, then coat and refrigerate as directed. Cook, in batches, in hot oil as directed, reducing the cooking time to 1 to 2 min. or until golden brown.