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Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
Bring 3/4 cup water and 2 Tbsp. margarine or butter to boil in small saucepan. Stir in 1 cup STOVE TOP Cornbread Stuffing Mix (from 6-oz. pkg.); cover. Remove from heat. Let stand 5 min. Fluff with fork. Use this 1-1/2-cup measure to prepare Mexican Chicken Stuffed Peppers as directed. Store remaining dry stuffing mix in airtight container at room temperature until ready to use as desired.
Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.
* 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.