All Recipes

Stuffed Jalapeño Peppers

Prep

15-30 mins

Total

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.

Make this recipe your own

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

    round buttery crackers, finely crushed

  • 2

    cups

    oil

  • Original Cream Cheese Spread

    PHILADELPHIA

    Original Cream Cheese Spread

Instructions

  1. Step 1

    Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.

  2. Step 2

    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.

  3. Step 3

    Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

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