Recipe by Kraft Natural Shredded Cheese
"Need a spicy, new starter? Our Cheese and Bacon Jalapeno Rellenos have an extra-creamy, extra exciting filling!"
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1/2 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
OSCAR MAYER Bacon, cooked, crumbled
finely chopped onions
chopped fresh cilantro
jalapeno peppers, cut lengthwise in half, seeds and membranes removed
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
Easy, cost effective and delicious!
Wear gloves (surgical or plastic) when making these especially if you wear contacts...trust me!
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.
great recipe but it tastes like it needs something...
These are awsome. I've made them a few times for family parties and they always disappear!
Great with pre-dinner drinks. Why not a margarita?
Absolutely delicious! My guests loved these too. I added a slight bit more cream cheese. Also used fresh peppers from the garden. After baking for 10 mins, I put them on broil to get the tops golden brown. This is a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Bacon Jalapeno Rellenos
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 38
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