24 fresh jalapeño peppers (about 2 lb.)
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 pkg. (8 oz.) Shredded Cheddar Cheese
8 slices cooked bacon, crumbled
1/4 cup flour
2 eggs, beaten
40 Ritz Crackers, finely crushed (about 1-2/3 cups)
2 cups oil
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.
Makes 24 Servings