Cheese & Bacon Jalapeno Rellenos

photo by:kraft

A cross between rellenos and poppers, stuffed jalapeños filled with creamy cheese and crunchy bacon aren’t for the faint of heart or tongue.

time

prep:

20 min

total:

30 min

servings

total:

18 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

slices OSCAR MAYER Bacon, cooked, crumbled

Tbsp. finely chopped onions

Tbsp. chopped fresh cilantro

clove garlic, minced

jalapeño peppers, cut lengthwise in half, seeds and membranes removed

OSCAR MAYER Bacon Uses The Very Best Cuts And Is Naturally Hardwood Smoked

Make It

HEAT oven to 375°F.

COMBINE all ingredients except peppers; spoon into peppers.

PLACE, filled-sides up, on baking sheet.

BAKE 10 min. or until cheese is melted.

Kraft Kitchens Tips

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.

Substitute

Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.

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chrisiannu

posted:5/6/2008

Excellent! Spicy, festive, delicious. Made this for a Cinco De Mayo party like so many others and it went over really really well! Fully recommend it.

tiffeny21

posted:5/5/2008

i made it for a cinco de mayo party at work and everyone really liked it.

LaurelP58

posted:4/29/2008

fab for guests!

kwarren47

posted:4/10/2008

Wow, these were so good!! A word of warning though....PLEASE prep the peppers with rubber gloves on or something to protect your hands. I had a tiny cut on my cuticle that I didn't know was there, and I was in pain for over 12 hours!! It was awful and nothing helped, and the pain spread through all my fingertips on that hand. I had to wait out the pain with ice and cold clothes. They were delicious though, I used 1/2 fat cream cheese and 2% shredded cheese (double the amount it called for) and I also added a couple more slices of bacon. I also boiled the peppers for 2 minutes, chilled them, then filled and baked until cheese was bubbly. Added extra garlic too! Delicious....don't forget, wash your hands!! :)

egipto5313

posted:3/28/2008

These came out pretty good. I agree with the previous raters that said to cook the jalapenos for a little while first. It makes them softer. Next time I think I'll add some hot sauce to the cheese mixture because they weren't quite spicy enough for me. But overall good recipe.

kristy_consoli

posted:3/23/2008

This was a good recipe. I made the night before and baked in the morning.

icspots1

posted:3/17/2008

This was incredible! I cooked the peppers for 15 minutes before filling them and I also sauteed lots of garlic to go in the mix. This recipe was a winner for our family!

lmcshane

posted:3/4/2008

What a terrific looking and tasting appetizer - it was just fabulous!

kraft_yQT

posted:2/26/2008

WOWEE! This is SO good! We can't eat jalapenos, so I tried the suggested substitute of multi-colored bell peppers. It was great! I tried it again with canned whole green chilies and it was even better! Next time, I'll try fresh chilies, topped with some red bell pepper for color. The ones who can take heat can add some red pepper flake to theirs.

shae324

posted:2/25/2008

Made this for a party and I almost didn't get one. They were gone in 20 minutes and i was ask for the recipe all night long. They are so good. I also made some using bell peppers for the not so spicy folks. They were good too.