Comida Kraft
Recipe Box

VELVEETA® Stuffed Jalapeño Peppers

Prep Time
20
min.
Total Time
5
hr.
40
min.
Servings

Makes 24 servings, 1 pepper each.

These VELVEETA Stuffed Jalapeño Peppers are golden brown and crispy on the outside and jalapeño-hot and cheesy on the inside. That's what we call appetizer perfection!

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What You Need

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Make It

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  • Press 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
  • Freeze 5 hours or until firm.
  • Add 6 peppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining peppers. Serve warm.

Substitute

For an even spicier popper, prepare using VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.

Servings

  • Makes 24 servings, 1 pepper each.

Nutritional Information

Serving Size Makes 24 servings, 1 pepper each.
AMOUNT PER SERVING
Calories 100
Total fat 8g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 180mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 6 %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 4 out of 5 by from I would coat these at least 3 times next time - even coating them twice didn't cover the whole... I would coat these at least 3 times next time - even coating them twice didn't cover the whole pepper. But, they were very good - I assume this would work with cream cheese, too. Maybe I'll try that next time...
Date published: 2006-12-14
Rated 5 out of 5 by from Very good! Very good! I have to agree with others that this was time consuming. I coated the peppers twice and then froze. I took out of freezer and recoated a few more times. BUT THEY WERE DELICIOUS!
Date published: 2008-01-21
Rated 5 out of 5 by from I made this again,but this time I roasted the jalapenos in the oven first(400degrees for 15 min)>... I made this again,but this time I roasted the jalapenos in the oven first(400degrees for 15 min)> they also did not need to be refrigerated. They were perfect texture!!!!!!!YUMMY!!!!!!!
Date published: 2008-03-10
Rated 5 out of 5 by from I made this for ThankXgiving and it was aalso a hit. I made this for ThankXgiving and it was aalso a hit. Very good ,hot,and tasty. Everyone loved them. Yes i would make them again,and recommend them, they were very easy to make.
Date published: 2009-12-03
Rated 5 out of 5 by from Awesome! Awesome! Time consuming for the first time, but I will definately make this again! The cheese does ooze out when cooking, so be careful.
Date published: 2007-04-09
Rated 4 out of 5 by from They were delicious, but the cheese did ooze out. They were delicious, but the cheese did ooze out. Maybe because I froze them or 2 hrs. instead of 5. I will make again though!!
Date published: 2005-06-30
Rated 1 out of 5 by from I don't know if i did this wrong but nothing stuck to the peppers and we just ended up with a fried,... I don't know if i did this wrong but nothing stuck to the peppers and we just ended up with a fried, mushy pepper. GROSS!
Date published: 2008-09-23
Rated 4 out of 5 by from
Date published: 2004-02-02
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