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.
- 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 to evenly coat. 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.
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.
More From Kitchen Daily:
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.