Do you need a hot new starter? The stuffing in our Cheese and Bacon Jalapeno Rellenos is particularly creamy and exciting!
| Prep Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- ½ (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- 4 slices OSCAR MAYER Bacon, cooked, crumbled
- 2 tablespoons finely chopped onions
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 18 jalapeno peppers, cut lengthwise in half, seeds and membranes removed
Instructions
- Heat oven to 375 degrees F.
- Combine all ingredients except peppers; spoon into peppers.
- Place, filled-sides up, on baking sheet.
- Bake 10 min. or until cheese is melted.
- Substitute: Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeno pepper halves. Top with cheese mixture before baking as directed.
- Special Extra: Add 1/4 teaspoon ground red pepper (cayenne) to the cream cheese mixture before spooning into peppers.
- Substitute: Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.
- How to Handle Fresh Chile Peppers: When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you’ve forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
Nutrition Facts
| Calories | 49 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 86 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I thought the mostly cream cheese recipes we boring. I saw this and it seemed interesting. Did the recipe just as written and it was excellent. I agree with others on boiling peppers. Takes away from the pepper taste and crunch so will eliminate that step next time.
These are great. Had a bumper crop so made and froze these to enjoy all winter.
Prepared as recipe directed but cooked in an air fryer vs. the oven. They were delicious. I will definitely make this recipe again.
Everyone loved them. I used red and yellow mini peppers which was perfect for the people for whom I was cooking. I will add more bacon next time.
I rate this appetizer a 5 with no hesitation! Followed the recipe to a “T” but followed the suggestion in the “Footnotes” below the recipe to add a tiny bit of ground red pepper to increase the “pop”. I served these on an appetizer table in my living room right before serving Thanksgiving dinner and guests LOVED them! I did not boil the jalapenos ahead of time. Here in the Mid-South where I live, people expect some heat. The flavor of the filling was awesome!! Easy too! If some of your guests are vegetarians, you can save some cheese filling aside without the bacon, fill the peppers as usual, and bake along with the others. WILL make again!
07.30.17 ~ Just picked our first round of jalapeños from the garden. I whipped up a small batch of the cheese mixture and stuffed it in 10 halves. Popped them in the toaster oven and 15 minutes later had a delicious side to go with our corn on the cob and fresh fruit. Super simple to make and a nice way to use up some jalapeños. I did wear gloves to handle the peppers while cleaning and stuffing them. So glad I did as two of them were particularly (spicy) hot. Like grab your glass of milk spicy!
SOOOO delicious! I was disappointed when I went to my cheese drawer and was out of cheddar cheese, which never happens! I wanted to make these really bad, so I used parmesan instead. I thought it worked great! I love how the bacon is pre-cooked then mixed in rather than wrapped around the jalapeno. I don’t have to worry about if some of the bacon doesn’t get cooked this way!
I made these and they were a hit! My mother and aunt (both born and raised in Poland) have never eaten jalapeños and don’t really do spicy (unlike me), so I did as another reviewer suggested and boiled them for a few minutes prior to stuffing. This definitely took away some of the kick, and because of that, they managed to polish off half of them by themselves! Love this recipe, though next time I might skip boiling so I can enjoy the intensity of the pepper.
Delicious, quick, and easy! I will definitely make these again.
Just made these today and there were amazing! I used precooked bacon bits and that made prep even faster. Everyone loved them and I liked how easy they were to make. Next time I will wear gloves to seed the peppers as getting the jalapeño juice in open cuts hurts a lot.
Delicious!
Very good, really nice snack with low carbs
Great with pre-dinner drinks. Why not a margarita?
Absolutely delicious! My guests loved these too. I added a slight bit more cream cheese. Also used fresh peppers from the garden. After baking for 10 mins, I put them on broil to get the tops golden brown. This is a hit!
I have made these twice now and will probably make them again and again while I have hot peppers in my garden. Last night, a friend who was here for dinner, asked me if she could have the 3 that were left to take home with her. Following another reviewer’s tip, I boiled the peppers for 5 minutes before stuffing them. They were delicious.
great recipe but it tastes like it needs something…
Easy, cost effective and delicious! Wear gloves (surgical or plastic) when making these especially if you wear contacts…trust me!
These are awesome. I have made them many times for parties, however, I boil my jalapenos for approximately 5 minutes prior to stuffing. It takes a little bite out of the pepper and makes it softer once baked. Always a crowd pleaser. Sure to disappear
These are awsome. I’ve made them a few times for family parties and they always disappear!