All Recipes

Stuffed Jalapeño Peppers

Prep

15-30 mins

Total

45 min

Servings

24 servings

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

Instructions

Step 1

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

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.

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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