Jalapeño Poppers

1. 1

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

2. 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. 3

   HEAT oil in medium saucepan to 375u00b0F. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

4. 4

   Variation

5. 5

   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.

6. 6

   Substitute

7. 7

   Prepare using PHILADELPHIA Neufchatel Cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.