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