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!
Very good, really nice snack with low carbs
Delicious, quick, and easy! I will definitely make these again.
Just made these today and there were amazing! I used precooked bacon bits and that made prep even faster. Everyone loved them and I liked how easy they were to make. Next time I will wear gloves to seed the peppers as getting the jalapeño juice in open cuts hurts a lot.
* 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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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