Ingredients:
- 24 fresh jalapeno peppers (about 2 lb.)
- 40 ritz crackers, finely crushed (about 1-2/3 cups)
Directions:
- 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.
- VariationTo 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.
- SubstitutePrepare using PHILADELPHIA Neufchatel Cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.68 Kcal (1112 kJ) | ||
| Calories from fat | 205.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.8g | 35% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 41.09mg | 2% | |
| Potassium | 101.84mg | 2% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 45mg | 75% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 338.22 Kcal (1416 kJ) | ||
| Calories from fat | 261.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.03g | 35% | |
|---|---|---|---|
| Cholesterol | 17.36mg | 5% | |
| Sodium | 52.31mg | 2% | |
| Potassium | 129.64mg | 2% | |
| Total Carbs | 18.8g | 5% | |
| Sugars | 3.6g | 11% | |
| Dietary Fiber | 1.66g | 5% | |
| Protein | 3.02g | 5% | |
| Vitamin C | 57.3mg | 75% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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