Stuffed Cactus Paddles in Tomato Broth

• 6 cactus paddles, cleaned
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 cups oil
• 5 eggs, separated
• 10 RITZ Crackers, finely crushed (about 1/4 cup)
• 1 jar (16 oz.) red salsa
• 2 cups water

1. Make cut in one long side of each cactus paddle to make pocket, being careful to not cut through to opposite side of each.
2. Stuff each pocket with 1/4 cup cheese; secure with toothpicks.
3. Heat oil in large deep skillet on medium heat to 375 degrees F. Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
4. Gently stir in egg yolks and cracker crumbs.
5. Dip cactus in egg mixture.
6. Add to hot oil; cook 4 min.
7. or until golden brown, turning after 2 min.
8. Drain on paper towels; discard toothpicks.
9. Cook salsa and water in large skillet on medium heat 5 min.
10. Add cactus; cook 3 min.
11. or until heated through.

cactus paddles, mozzarella cheese, oil, eggs, crackers, red salsa, water

Taken from www.kraftrecipes.com/recipes/stuffed-cactus-paddles-in-tomato-broth-115158.aspx (may not work)