1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Mild Cheddar Cheese
1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 can (15.5 oz.) GOYA® Black Beans, rinsed
12 large fresh jalapeño pepper s (about 2-1/2 inches long), cut lengthwise in half, seeded
12 slices OSCAR MAYER Bacon, cut in half
juice from 1/2 lime (about 1 Tbsp.)
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat grill to medium-high heat.
Mix first 3 ingredients in medium bowl until blended. Add beans; mix well.
Spoon into pepper halves. Wrap with bacon to completely enclose filling, overlapping edges as needed. Secure with wooden toothpicks.
Cover grill grate with foil; top with peppers, cut sides down.
Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min.
Remove and discard toothpicks. Drizzle peppers with lime juice; sprinkle with cilantro.
When handling fresh jalapeño peppers, never touch your eyes, nose or mouth, additionally you may wear rubber or disposable plastic gloves when seeding them.
Serve this delicious recipe with GOYA® Coconut Water or your favorite prepared CRYSTAL LIGHT Drink Mix.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* 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.