Stuffed Squash Blossoms

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup KRAFT Shredded Cheddar Cheese
• 1/4 tsp. ground red pepper (cayenne)
• 12 squash blossoms
• 1/4 cup flour
• 3 eggs, lightly beaten
• 30 RITZ Crackers (1 sleeve), finely crushed (about 1-1/4 cups)
• 1/3 cup oil

1. Mix first 3 ingredients.
2. Spoon into squash blossoms; gently press blossoms together to enclose filling.
3. Coat blossoms lightly with flour.
4. Dip in egg, then in cracker crumbs, turning in each until evenly coated.
5. Heat oil in skillet on medium heat.
6. Add 6 blossoms; cook 2 min.
7. or until golden brown.
8. Drain on paper towels.
9. Repeat with remaining blossoms.

philadelphia cream cheese, cheddar cheese, ground red pepper, blossoms, flour, eggs, crackers, oil

Taken from www.kraftrecipes.com/recipes/stuffed-squash-blossoms-118545.aspx (may not work)