Prep Time:20 min |
Total Time: 50 min | Makes: 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 OSCAR MAYER Bacon, cooked, crumbled
- 1/4 cup flour
- 2 eggs, beaten
- 40 RITZ Crackers, finely crushed
- 2 cups oil
CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Mix cheeses and bacon; 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.