Fish & Vegetable Tamales

• 3 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 each green, red and yellow pepper, cut into strips
• 1/2 red onion, sliced
• 1 clove garlic, finely chopped
• 1 pkg. (16 oz.) banana leaves, thawed
• 6 red snapper fillets (1-1/2 lb.)
• 6 fresh epazote leaves
• 2 Tbsp. KRAFT Zesty Italian Dressing

1. Cook bacon in large skillet on medium heat until crisp.
2. Use slotted spoon to remove bacon from skillet; drain on paper towels.
3. Discard drippings from skillet.
4. Wipe out skillet with additional paper towels.
5. Add peppers, onions and garlic to skillet; cook and stir 5 min.
6. or until crisp-tender.
7. Cut banana leaves into 6 (12-inch) squares.
8. Cut trimmings into thin strips; set aside for later use.
9. Place 1 fish fillet in center of each banana leaf; top with 1 epazote leaf, about 3/4 cup vegetable mixture, bacon and 1 tsp.
10. dressing.
11. Fold in opposite sides of each banana leaf to form packet; tie closed with banana leaf strips.
12. Place packets in steamer; cover.
13. Cook 25 min.

bacon, green, red onion, clove garlic, banana, red snapper, epazote, italian dressing

Taken from www.kraftrecipes.com/recipes/fish-vegetable-tamales-125188.aspx (may not work)