We doubled down on the chive flavor with these cheesy bacon jalapeño peppers by using chive cream cheese spread and fresh chives.
What You Need
Original recipe yields 20 servings
10 large fresh jalapeño peppers
1/2 cup PHILADELPHIA Whipped Chive Cream Cheese Spread
5 slices OSCAR MAYER Bacon, cooked and crumbled
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. chopped fresh chives
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Let's Make It
Heat oven to 350ºF.
Wearing clean disposable gloves, slice peppers in half lengthwise. Fully scoop out membranes and seeds.
Spread cream cheese into pepper halves. Top with bacon and shredded cheese.
Place, filled sides up, in shallow foil-lined or lightly oiled pan.
Bake 17 to 20 min. or until cheese is fully melted and bubbly.
Cool slightly before removing from pan to serve.
Sprinkle fresh chives over top for garnish
Not a fan of hot peppers? Try substituting small sweet peppers instead.
Want to turn down the heat? Boil your pepper halves: Cut and seed each pepper, then boil them in water for about five minutes. The longer you boil the peppers, the milder they will taste.
Keeping it Safe
When handling fresh jalapeño peppers, never touch your eyes, nose or mouth. Wearing rubber or disposable plastic gloves while handling the peppers can help prevent skin irritation from its oil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.