Jalapeño Poppers (Roger & Alicia Tite)

By LADONMANK

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 (about 1-2/3 cups)
• 2 cups oil

Details

Servings 24
Preparation time 20mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.