- 24 fresh Jalapeño peppers (2 pounds)
- 1 8-ounces package Cream Cheese, softened
- 1 8-ounces package Shredded Cheddar Cheese
- 8 slices Bacon, cooked, crumbled
- ¼ cup flour
- 2 eggs, beaten
- 40 Ritz Crackers, finely crushed (about 1⅔ cups)
- 2 cups oil
- Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
- Roll peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 minutes.
- Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 minutes or until golden brown. Drain on paper towels. Serve warm.
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