Comida Kraft
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Cheese & Bacon-Stuffed Jalapeños

Cheese & Bacon Jalapeño Rellenos is rated 4.508928571428571 out of 5 by 112.
Prep Time
Total Time

18 servings

Discover our delicious rellenos that add stuffed jalapeños. These Cheese & Bacon-Stuffed Jalapeños aren't for the faint of heart or tongue.

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What You Need

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Make It

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  • 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.


Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeño pepper halves. Top with cheese mixture before baking as directed.


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.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 60
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 100mg
Carbohydrate 2g
Dietary fiber 1g
Sugars 0g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %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 Wow, these were so good! 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!! :)
Date published: 2008-04-10
Rated 4 out of 5 by from These peppers were very tasty. These peppers were very tasty. The bacon and garlic really gave the peppers excellent flavour. I found out the hard way, that you really need to clean the inside of the peppers very well to avoid the "hotness". Leaving just a little bit of the membranes or seeds inside...spells EXTREME HEAT. Make sure you wash your hands very well after you clean the peppers, and before you touch anything esle. Overall, excellent taste, excellent appetizer. I will definately make these for my guests again.
Date published: 2005-02-22
Rated 5 out of 5 by from WOWEE! 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.
Date published: 2008-02-26
Rated 5 out of 5 by from This was the hit at a cinco de mayo party. This was the hit at a cinco de mayo party. The second time I made it, I boiled the peppers for a few minutes first, then halved and seeded them when they were cool. After I filled them, I put them in an aluminum pan and put them on the grill. They were great! Now they are a standard at my barbeques
Date published: 2008-06-18
Rated 2 out of 5 by from This recipe looked like it would perfectly fit my tastes! This recipe looked like it would perfectly fit my tastes! Unfortunately the actual jalapenos didn't turn out how I wanted. I was hoping for a crunchy baked flavor as opposed to soggy veggie flavor. Ick. I will try making these again and may omit the baking part so I can keep the crunch :-)
Date published: 2008-08-12
Rated 5 out of 5 by from These were awesome. These were awesome. Next time I have to double the recipe, they were gone in 5 minutes. My husband already claimed them as "Super Bowl Food". I will make these at every party now. Only thing I did different after baking them, was put them under the broiler for a minute or so to brown the top.
Date published: 2009-05-04
Rated 5 out of 5 by from Okay, after reading dozens of reviews I just could not ignore this one. Okay, after reading dozens of reviews I just could not ignore this one. OUTSTANDING!!! I can't wait to bring these to an outing with friends and family. I did add more bacon cuz well it's bacon. Beautiful presentation, this recipe will be my go to when unexpected guests stop by.
Date published: 2013-09-24
Rated 4 out of 5 by from These came out pretty good. 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.
Date published: 2008-03-28
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