Cheese and Bacon Jalapeno Rellenos

Cheese and Bacon Jalapeno Rellenos

11
Kraft Natural Shredded Cheese 0

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

Ingredients 30 m {{adjustedServings}} servings 49 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Combine all ingredients except peppers; spoon into peppers.
  3. Place, filled-sides up, on baking sheet.
  4. Bake 10 min. or until cheese is melted.
Tips & Tricks
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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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Reviews 11

  1. 15 Ratings

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alwayssassy
5/14/2011

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

tigabird
6/28/2011

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

Brenda
8/3/2011

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.