fresh jalapeño peppers (about 2 lb.)
pkg. (8 oz.) Cream Cheese, softened
pkg. (8 oz.) Shredded Cheddar Cheese
slices cooked Bacon, crumbled
RITZ Crackers, finely crushed (about 1-⅔ cups)
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.