Jalapeno Poppers

• 24 fresh jalapeno peppers (about 2 lb.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
• 8 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup flour
• 2 eggs, beaten
• 40 RITZ Crackers, finely crushed
• 2 cups oil

1. Cut lengthwise slit in top of each pepper; scrape out seeds and veins.
2. Combine next 3 ingredients; spoon into peppers.
3. Roll peppers in flour; dip in eggs, then roll in cracker crumbs until evenly coated.
4. Place in single layer in shallow pan.
5. Refrigerate 15 min.
6. Heat oil in medium saucepan to 375 degrees F. Add peppers, in batches; cook 3 min.
7. or until golden brown.
8. Drain on paper towels.
9. Serve warm.

peppers, philadelphia cream cheese, cheddar cheese, bacon, flour, eggs, crackers, oil

Taken from www.kraftrecipes.com/recipes/jalapeno-poppers-114058.aspx (may not work)