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Cheese and Bacon Jalapeno Rellenos

By: Kraft Natural Shredded Cheese

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

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

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

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.

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.