Bring home a taste of the Southwest with our Chili con Queso-Stuffed Mini Peppers. These stuffed mini peppers have a spicy flavor that can't be beat.
What You Need
Original recipe yields 18 servings
18 assorted mini sweet peppers (orange, red, yellow)
1/2 lb. (8 oz.) VELVEETA®, cut into 1/4-inch cubes
1-3/4 cups finely crushed tortilla chips
2 plum tomatoes, seeded, chopped
2 jalapeño peppers, seeded, minced
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Let's Make It
Heat oven to 400ºF.
Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
Bake 15 min. or until peppers are tender and filling is heated through.
For more heat, do not remove seeds from the jalapeño peppers before chopping.
How to Make 9 Servings
Prepare recipe as directed, using 1 VELVEETA Mini Blocks (4 oz.) and cutting remaining ingredients in half.
How to Remove Seeds from Jalapeño Peppers
With hands in disposable plastic gloves, use small knife to split jalapeño peppers lengthwise in half. Scrape away the seeds with the edge of the knife, then discard the seeds.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 0.8419g
* 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.