Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
Serve this entree for a summer barbecue with friends and family. This recipe will feed a crowd of 12.
Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source. Broil peppers until skin becomes blackened on all sides, using kitchen tongs to turn peppers frequently. Use tongs to place peppers in a paper bag; close bag. Keep peppers in bag for 20 minutes or until peppers are completely cooled. Remove peppers from bag; peel away blackened skin using a small knife. Discard skin. Slice peppers in half lengthwise and discard seeds, using knife edge, then chop peppers for use in recipe.
Prepare as directed, using KRAFT Real Mayo Mayonnaise.
Mix any leftover mayonesa mixture with cooled cooked cubed potatoes for a delicious potato salad.
Saute the shimp in the oil in a large skillet until shrimp turn pink instead of cooking them on the grill.
* 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.