Comida Kraft
Recipe Box

Bacon-Wrapped Jalapeño Peppers

No referer *
Prep Time
15
min.
Total Time
35
min.
Servings

12 servings

These cheesy, bacon-wrapped jalapeños are creamy, crispy, spicy and yummy. (That's just our humble opinion!)

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 425ºF.
  • Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
  • Place, filled sides up, in shallow foil-lined pan.
  • Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.

Note

For best results, tuck ends of bacon under peppers when placing in prepared pan to prevent bacon from unwrapping as it cooks or use toothpicks to secure.

Variation

Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread. Or, prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.

Food Facts

When handling fresh jalapeño peppers, never touch your eyes, nose or mouth, additionally you may wear rubber or disposable plastic gloves when seeding them.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 70
Total fat 5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 210mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These were absolutely delicious! These were absolutely delicious! Everyone asked for the recipe. I did like some other reviews suggested and used 1/2 strip of bacon and I used the tip of putting them in the freezer before baking. I left mine in the freezer for an hour and no cheese dripped out at all. I will make this a go to appetizer for many occasions.
Date published: 2016-04-24
Rated 4 out of 5 by from We have been ****** these for years. We have been ****** these for years. I have a few tips for anyone planning to make them. After filling the peppers with the ***** cheese, slide them in the freezer for about 30 minutes. It helps the cheese not the melt away to nothing while the bacon is cooking. Also, a half slice of bacon per each is plenty for wrapping. It stretches a lot. They are yummy!!
Date published: 2015-05-20
Rated 5 out of 5 by from I have been making these for years and they are fantastic! I have been making these for years and they are fantastic! I don't like hot spicey food , but I don't mind a little heat, so I use regular cream cheese. The pepper supplies just enough heat. These are great on the grill, too. Gives them a bit of smokey flavor.
Date published: 2015-02-02
Rated 4 out of 5 by from Everyone loved these, even the people who don't particularly like spicy foods. Everyone loved these, even the people who don't particularly like spicy foods. When you remove the seeds, most of the heat is gone, and you can really appreciate the taste of jalapeno peppers. The bacon and ***** cheese gave them a creamy and inviting flavor.
Date published: 2015-08-01
Rated 5 out of 5 by from I've made these several times and they're always a big hit with everyone. I've made these several times and they're always a big hit with everyone. These are definitely a go-to appetizer recipe.
Date published: 2016-01-21
Rated 5 out of 5 by from I've made these several times and they're always a big hit with everyone. I've made these several times and they're always a big hit with everyone. These are definitely a go-to appetizer recipe.
Date published: 2016-01-21
Rated 1 out of 5 by from I didn't like this recipe. I didn't like this recipe. The cheese melted all in the pan and way to much bacon. it was greasy.
Date published: 2015-02-02
Rated 5 out of 5 by from Delicious! Delicious! Quick and easy to make. I will definitely make them again.
Date published: 2015-04-05
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