These cheesy, bacon-wrapped jalapeños are creamy, crispy, spicy and yummy. (That's just our humble opinion!) How's that for the perfect appetizer?
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Philadelphia Jalapeño Cream Cheese Product
1/4 cup Cracker Barrel Shredded Old Cheddar Cheese
6 large fresh jalapeño peppers, cut lengthwise in half, seeded
12 slices bacon
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How do I make it ?
Heat oven to 425ºF.
Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
Place, filled sides up, in shallow foil-lined pan.
Bake 17 to 20 min. or until bacon is done.
Kraft Kitchen Tips!
For best results, tuck ends of bacon under peppers when placing in prepared pan to prevent bacon from unwrapping as it cooks. Or, use toothpicks to secure filled peppers before baking; remove toothpicks before serving.
Prepare using Philadelphia Garden Vegetable Light Cream Cheese Product.
When handling fresh jalapeño peppers, never touch your eyes, nose or mouth. Additionally, you may wear rubber or disposable plastic gloves when seeding them.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 270 mg
Total carbohydrate 2 g
Dietary fibre 0 g
Sugars 1 g
Protein 4 g
12 servings, 1 popper (29 g) each
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.