Prep
15-30 mins
Cook
15 MIN
Calories
150
Ingredients
24
fresh jalapeño peppers (2 lb.)
1 pkg
(8 oz.) KRAFT Shredded Cheddar Cheese
8 slices
cooked OSCAR MAYER Bacon, crumbled
1/4 cup
flour
2
eggs, beaten
40
round buttery crackers, finely crushed
2 cups
oil
Instructions
Step 1
Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
Step 2
Roll peppers in flour; dip in eggs, then roll in cracker crumbs until evenly coated. Place in single layer in shallow pan. Refrigerate 15 min.
Step 3
Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.