Cheese and Bacon Jalapeno Rellenos

A cross between rellenos and poppers, stuffed jalapeños filled with creamy cheese and crunchy bacon aren’t for the faint of heart or tongue.

Cheese and Bacon Jalapeno Rellenos

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.


  • 4 ounces (1/2 of 8 ounce package) PHILADELPHIA Cream Cheese, softened
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 4 slices OSCAR MAYER Bacon, cooked, crumbled
  • 2 tablespoons finely chopped onions
  • 2 tablespoons chopped cilantro
  • 1 clove garlic, minced
  • 18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed


  1. Heat oven to 375 degrees F. Mix all ingredients except peppers until well blended.
  2. Spoon into peppers. Place, filled-sides up, on baking sheet.
  3. Bake for 10 minutes or until cheese is melted.

Prep: 20 min | Total: 30 min | Yield: 18 servings

Recipe and photo used with permission from: Kraft Heinz Company