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1/2 cup Philadelphia Roasted Garlic Cream Cheese Product
1/4 cup Cracker Barrel Shredded Creamy Mexicana 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
Fat 6 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 260 mg
Carbohydrate 1 g
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.