Stuffed Jalapeno Peppers

INGREDIENTS:

1. 24 fresh jalapeño peppers (2 lb.)
2. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3. 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
4. 8 slices cooked OSCAR MAYER Bacon, crumbled
5. 1/4 cup flour
6. 2 eggs, beaten
7. 40 round buttery crackers, finely crushed
8. 2 cups oil

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 until evenly coated. 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.
  

This recipe was used with permission from Kraft Foods