It’s a celebration…and we’re making it HOT…HOT…HOT… thanks to these Cinco de Mayo recipes from Kraft. Perfect for patio dining, it’s easy to create the perfect feast!




Cheese & Bacon Jalapeño Rellenos

Makes 18 servings

A cross between rellenos and poppers, stuffed jalapeños filled with creamy cheese and crunchy bacon aren’t for the faint of heart or tongue.


what you need

4 ounces (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, softened

1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

4 slices cooked OSCAR MAYER Bacon, crumbled

2 tablespoons finely chopped onions

2 tablespoons chopped fresh cilantro

1 clove garlic, minced

18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed


make it

1. Heat oven to 375 degrees F.

2. Combine all ingredients except peppers; spoon into peppers.

3. Place, filled sides up, on baking sheet.

4. Bake 10 minutes, or until cheese is melted.


kraft kitchens tips

Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeño pepper halves. Top with cheese mixture before baking as directed.


Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.


Lemonade Sangria

Makes 2 servings, about 1/2 cup each

Get the party started with a pitcher of the refreshing fruit punch. And since it can be made ahead of time, it’s the perfect party punch. Just add your favorite cut-up fresh fruit just before serving.




what you need

1 packet CRYSTAL LIGHT On The Go Lemonade Flavor Drink Mix

1/3 cup water

1/3 cup orange juice

1 1/3 cups dry white wine

1 cup assorted fresh fruit (pitted cherries, seedless grapes, cut-up apples, and peaches)


make it

1. Stir all ingredients except fruit until drink mix is dissolved.

2. Refrigerate 2 hours, or until chilled.

3. Serve over ice; top with fruit.


kraft kitchens tips

For Red Lemonade Sangria, prepare as directed, substituting red wine for the white wine.


Substitute grape juice for the wine.


TIP: How to Prepare a Pitcher of Sangria

Prepare as directed, using 2 packets CRYSTAL LIGHT, 1 cup each water and orange juice, 1 bottle (750 mL) wine, and 2 cups fruit. Makes 5 servings.



Chicken & Green Chili Enchiladas

Makes 8 servings

Sour cream and a mix of four cheeses balance the heat of chopped green chiles in this tasty chicken-filled enchilada recipe.




what you need

4 1/2 cups shredded cooked chicken

1 can (4 ounces) chopped green chiles, undrained

1 1/2 cups BREAKSTONE’S or KNUDSEN Sour Cream, divided

1 package (8 ounces) KRAFT Mexican Style Finely Shredded Taco Cheese, divided

16 corn tortillas (6-inch), warmed

3 cans (10-ounce each) red enchilada sauce, warmed


make it

1. Heat oven to 375 degrees F.

2. Combine chicken, chilies, and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.

3. Spread 1 cup sauce onto bottom of 13×9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.

4. Bake 20 minutes, or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minutes, or until melted. Serve topped with remaining sour cream.


kraft kitchens tips

Substitute shredded cooked beef or pork for the chicken.


Serve with shredded lettuce and chopped tomatoes.



Cream Cheese Flan

Makes 8 servings

This cream cheese version is the stuff flan-tasies are made of. With reviews on, like “GREAT GREAT GREAT!”, you’ll want to keep this recipe in mind when it’s time to wow guests.




what you need

2 cups sugar, divided

1 can (12 ounces) evaporated milk

1 package (8 ounces) PHILADELPHIA Cream Cheese, cubed, softened

5 eggs

1 teaspoon vanilla


make it

1. Heat oven to 350 degrees F.

2. Cook 1 cup sugar in a small saucepan on medium heat until melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.

3. Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, and vanilla; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of small pan.

4. Bake 50 minutes to 1 hour, or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water; cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.


kraft kitchens tips

To unmold the flan, bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water and then spoon caramel over flan.


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