Shrimp Chilaquiles with Poblanos & Bacon

• 1 cup fresh cilantro, divided
• 2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 onion, chopped, divided King Sooper's 1 lb For $0.99 thru 02/09
• 3 poblano chiles, roasted, peeled, seeded and deveined
• 4 slices OSCAR MAYER Bacon, chopped
• 1-1/2 lb. uncooked medium shrimp, peeled, deveined
• 8 cups tortilla chips (7 oz.)
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Chop enough cilantro to measure 1 Tbsp.
2. ; set aside.
3. Blend remaining cilantro, tomatoes, cream cheese, half the onions and 1 chile in blender until smooth.
4. Cook bacon in large skillet on medium heat 4 min.
5. or until crisp, stirring occasionally.
6. Use slotted spoon to remove bacon from skillet, reserving 1 Tbsp.
7. drippings in skillet; drain bacon on paper towels.
8. Cut remaining chiles into thin strips; add to skillet with remaining onions.
9. Cook and stir 2 min.
10. or until onions are crisp-tender.
11. Add shrimp; cook and stir 3 min.
12. or until shrimp turn pink.
13. Remove from skillet; cover to keep warm.
14. Spread chips onto bottom of skillet; top with tomato sauce.
15. Cover; cook 3 min.
16. Top with mozzarella and shrimp mixture; cook, covered, 3 min.
17. or until mozzarella is melted.
18. Top with bacon and reserved cilantro.

fresh cilantro, salt, philadelphia cream cheese, onion, chiles, bacon, shrimp, tortilla chips, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/shrimp-chilaquiles-poblanos-bacon-118997.aspx (may not work)