1. Mix cream cheese, shredded cheeses, peppers and garlic powder until blended; roll into 30 (1-1/4-inch) balls. Place on parchment-covered rimmed baking sheet.

2. Freeze 20 min. or until firm enough to easily handle.

3. Beat egg in shallow dish until blended. Place flour in separate shallow dish, then place cracker crumbs in third dish.

4. Dip cheese balls, one at a time, in flour, turning to evenly coat each ball with flour. Shake cheese ball gently to remove excess flour, then dip cheese balls in eggs, then cracker crumbs, turning to evenly coat each cheese ball with each ingredient. Gently press crumbs into cheese balls to secure. Refrigerate until ready to cook.

5. Heat oil in deep fryer to 350°F. Add cheese balls, in small batches, to hot oil; cook 1 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Cool slightly.

Tips: To use Air Fryer, heat air fryer to 325°F. Spray crumb-coated cheese balls with cooking spray if desired. Place, in batches, in single layer in air fryer basket, leaving spaces between cheese balls. Cook 3 to 5 min. or until cheese balls are crisp and golden brown. Place on paper towel-covered cooling rack; cool slightly.

• 22 g Total Fat
• 10 g Saturated Fat
• 60 mg Cholesterol
• 290 mg Sodium
• 8 g Carbohydrate
• 0 g Dietary Fiber
• 2 g Total Sugars