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READY IN 30 mins

Cheese and Bacon Jalapeno Rellenos

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Read Reviews (5)

"Need a spicy, new starter? Our Cheese and Bacon Jalapeno Rellenos have an extra-creamy, extra exciting filling!" — Kraft Natural Shredded Cheese

Ingredients Edit and Save

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Original recipe makes 18 servings Change Servings

1/2 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons finely chopped onions

2 tablespoons chopped fresh cilantro
1 clove garlic, minced
18 jalapeno peppers, cut lengthwise in half, seeds and membranes removed

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Directions

Heat oven to 375 degrees F.
Combine all ingredients except peppers; spoon into peppers.
Place, filled-sides up, on baking sheet.
Bake 10 min. or until cheese is melted.

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PREP 20 mins
READY IN 30 mins

Footnotes

Substitute: Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeno pepper halves. Top with cheese mixture before baking as directed.
Special Extra: Add 1/4 teaspoon ground red pepper (cayenne) to the cream cheese mixture before spooning into peppers.
Substitute: Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.
How to Handle Fresh Chile Peppers: When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.

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These are awesome. I have made them many times for parties, however, I boil my jalapenos for approximately 5 minutes prior to stuffing. It takes a little bite out of the pepper and makes it softer once baked. Always a crowd pleaser. Sure to disappear

—alwayssassy

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Jun 28, 2011

Easy, cost effective and delicious! Wear gloves (surgical or plastic) when making these especially if you wear contacts...trust me!

—tigabird

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9 Ratings

Aug 03, 2011

I have made these twice now and will probably make them again and again while I have hot peppers in my garden. Last night, a friend who was here for dinner, asked me if she could have the 3 that were left to take home with her. Following another reviewer's tip, I boiled the peppers for 5 minutes before stuffing them. They were delicious.

—Brenda

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Jul 23, 2011

great recipe but it tastes like it needs something...

—fire.philic

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May 06, 2011

These are awsome. I've made them a few times for family parties and they always disappear!

—Mdegroat

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Nutrition

Calories
49 kcal
2%

Carbohydrates
1.6 g
< 1%

Cholesterol
13 mg
4%

Fat
4.2 g
7%

Fiber
0.4 g
2%

Protein
2.2 g
4%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheese and Bacon Jalapeno Rellenos

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 49
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 7 %
Saturated Fat 2.2g 11 %
Cholesterol 13mg 4 %
Sodium 86mg 3 %
** Potassium 38mg 1 %
Total Carbohydrates 1.6g < 1 %
Dietary Fiber 0.4g 2 %
Protein 2.2g 4 %
** Sugars 0.5g
** Vitamin A 3 %
** Vitamin C 11 %
** Calcium < 1 %
** Iron 1 %
** Thiamin 2 %
** Niacin 2 %
** Vitamin B6 5 %
** Magnesium 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.