VELVEETA® GRILLED JALAPEñO PEPPERS

VELVEETA® Grilled Jalapeño Peppers image

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.

Provided by My Food and Family

Categories Home

Time 35m

Yield 20 servings

Number Of Ingredients 5

Ingredients

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

Steps:

Heat grill to medium-high heat.
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.
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.
Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min. Remove and discard toothpicks before serving peppers.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g