Jalapeño Rellenos with Cheese & Bacon

Here I am—Lulu come lately with a last-minute recipe for the Super Bowl.  It’s worth a quick trip to the supermarket to make these delicious little appetizers.

I first sampled these tasty and zesty jalapeño rellenos a couple of years ago when my good friend Cathy served them at a Mexican-themed dinner at her house.  Our mutual foodie friend Jill and our hubbies all got together and enjoyed the jalapeño rellenos which were a prelude to some fabulous fish tacos.

These little jalapeño rellenos are what I would call a stuffed jalapeño popper which has been cut in half before baking.  They are stuffed with a savory cheese filling which includes garlic, onions, bacon and cilantro.  The beauty of this recipe is that all you have to do is mix all of the stuffing ingredients in a bowl without cooking anything except the bacon (which is so easy to do in the microwave).  You stir things together, fill the jalapeño halves and bake them—that’s it.  In 10 or 12 minutes, you will be serving some very tasty morsels to your guests.

When I came home from the supermarket with a huge bag of jalapeños—half for a trial run and half for Super Bowl Sunday, Roger started looking around for the pea pod.  He knows that I do not have a palate for spicy hot food.  To be honest, I ate only half the pepper but 100% of the filling.  🙂  When Roger saw me doing that, he knew that I was still the real Fran.

Go Pats!

One year ago:  Oreo Football Helmet Cookie Balls

Two years ago:  Dream of Zucchini Soup

Three years ago:  Brownie Mosaic Cheesecake

Jalapeño Rellenos with Cheese & Bacon

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  • 4 oz. cream cheese, softened
  • 1 cup Mexican blend shredded cheese
  • 4 slices bacon, cooked and crumbled
  • 2 tbl. finely chopped onions
  • 2 tbl. chopped fresh cilantro
  • 2 cloves garlic, minced
  • 18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed (My peppers were 2 1/2 to 3″ long, and the stuffing was just the right amount to fill them all.)


Preheat oven to 375° F.

Combine all ingredients except peppers; spoon into peppers.

Place, filled-sides up, on baking sheet.  (I lined my pan with parchment paper for ease of cleaning.)

Bake 10 to 12 minutes or until cheese is melted.

Source:   Adapted (doubled the garlic!) from a Kraft recipe given to me by my friend Cathy

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