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Appetizer Recipes

VELVEETA® Grilled Jalapeño Peppers

Summary

If mac-and-cheese-stuffed jalapeño peppers wrapped in bacon sounds like the stuff of game-day fantasies, let us assure you that they're real—and delish.

What You Need

  • 1 cup elbow macaroni, uncooked
  • 6 oz. VELVEETA, cut into 1/2-inch cubes
  • 1/4 cup milk
  • 10 large fresh jalapeño peppers (3/4 lb.), cut lengthwise in half, seeded
  • 10 slices OSCAR MAYER Bacon, cut crosswise in half

Instructions

  1. Heat grill to medium-high heat.
  2. Cook macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA and milk; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring constantly.
  3. Spoon macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
  4. Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min. Remove and discard toothpicks before serving peppers.
Cooking time (duration)

Prep Time 15min. Total Time 35min.

Number of servings (yield)

20 servings

Category

Appetizer

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