Recipe By Kraft
Rating
Published Apr 7th
Prep 20m Cook - Additional 10m Ready In 30m
Servings 18 servings Calories 49.4

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

Recipe Ingredients

  • ½ (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

Cooking Directions

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

Nutrition Facts

  • Calories 49.4
  • Carbohydrate 1.6 g
  • Cholesterol 13.4 mg
  • Fat 4.2 g
  • Fiber 0.4 g
  • Protein 2.2 g
  • Saturated Fat 2.2 g
  • Sodium 85.6 mg
  • Sugar 0.5 g

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Chef's Notes

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.

Reviews

  1. I made these and they were a hit! My mother and aunt (both born and raised in Poland) have never eaten jalapeños and don't really do spicy (unlike me) so I did as another reviewer suggested and boiled them for a few minutes prior to stuffing. This definitely took away some of the kick and - Read more ...
  2. Delicious quick and easy! I will definitely make these again.
  3. 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.
  4. Very good really nice snack with low carbs
  5. 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 - Read more ...
  6. great recipe but it tastes like it needs something...
  7. Easy cost effective and delicious! Wear gloves (surgical or plastic) when making these especially if you wear contacts...trust me!
  8. 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
  9. These are awsome. I've made them a few times for family parties and they always disappear!
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