Philadelphia Cream Cheese

What's This?
Serving size 24
Prep Time
Total Time

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.


24 fresh jalapeño peppers8 oz PHILADELPHIA Cream Cheese, softened8 oz KRAFT shredded cheddar cheese8 slices cooked OSCAR MAYER Bacon, crumbled¼ cup flour2 eggs, beaten40 RITZ Crackers, finely crushed (about 1-2/3 cups)2 cup oil


  1. CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
  2. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
  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.


Kraft Kitchens tips:

To serve as stuffed jalapeno 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.

Prepare using PHILADELPHIA Neufchatel Cheese.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 24 Total

  • Calories 150
  • Total Fat 12 g
  • Saturated Fat 5 g
  • Sodium 190 mg
  • Total Carbohydrates 7 g
  • Fiber 1 g
  • Protein 5 g
  • Cholesterol 40 mg
  • Sugars 1 g
  • Iron 2%
  • Vitamin C 8%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Snack, Cheese, Hot Pepper

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