Reviewed: Sep. 23, 2009

Love the idea and the taste, but be prepared it is time consuming

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Reviewed: Aug. 6, 2009

Find the right ratio of spiciness for you. Try carving out all but one of the veins for example... when you leave in too much it's almost unbearable, and if you take all the heat out it's no fun! Very important balance.

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AndrewsCuteCook

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Mar. 30, 2009

These were really tasty! I agree that next time I might just cut up the peppers and make more of a log out of this just for easier making. My jalapenos were large and I had no idea how this was supposed to look, so I was only able to make 9 "eggs". That's a pretty far cry from the 24 that the recipe said it would make. I loved the spice in these - it was perfect for us. I did add some cream cheese to the stuffing of the peppers, which was yummy. I also had to add one egg to the "breading" in order to make it sticky and hold together around the peppers. I would grab a handful of the sausage/breading mixture and then flatten it in my hand (like a hamburger patty, but VERY thin) and then put the jalapeno in the middle and roll the patty around the pepper. It would then take a little smooshing to make it perfectly fit around, but I think this method seemed to work well. All together a very good recipe. I have included a few before and after pics so others can see what it looked like for me.

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Mar. 12, 2009

These were so delicious! I kept the jalapenos whole and used a melon baller to clean out the seeds.. I'm on the look out for a smaller spoon, the melon baller was a little too large. I added shredded cheese to the sausage mixture and ended up filling the peppers with cream cheese mixed with a ranch packet. Delicious! Ohhhh and these make a rockin' sandwich the next day!

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MANDYHELLO

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 22, 2009

These were... er... different. They weren't bad tasting, but they did look weird. I made them for a Super Bowl party and they barely got touched. I doubt I'll be making these again.

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Sarah

Cooking Level: Intermediate

Home Town: Boonville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Dec. 28, 2008

I've made these quite often, for gatherings with friends, and they are always the first to go and well-received. I don't quite understand why reviewers say that these are way too much time and work consuming. After baking, let sit for a few minutes, then slice, don't serve them as an emormouse egg. I think they are fun to make, and pretty darn easy. An excellent and different appetizer!

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Faye

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Reviewed: Oct. 12, 2008

I made these for a party last night and they were the first to go! It was a little time consuming to prepare them but it was well worth the time. I ended up having to cut the jalapenos in half and then coating them. The first one I tried was the size of a baked potato!

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kellyh

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 11, 2008

Like another reviewer, I made an armadillo "log" by patting the sausage mixture out into a large rectangle and rolling diced jalapenos, cream cheese and the monterey jack up inside. While that was a bit trickier than it sounds, it came out tasting fabulous!

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kytj

Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Independence, Kentucky, USA

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Reviewed: Jun. 12, 2008

These were delicious! I took other's suggestions and added 1/3 cup milk to the batter and stuffed the jalapeños with cream cheese. I also only used 10 peppers. To prepare the jalapeños I cut off the stem, cut a slit down one side, and scooped out the seeds with a melon baller. It was quick and easy to go through the peppers that way.

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jasonszcz

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Reviewed: Mar. 11, 2008

My mother in law makes these, except they are called "snake eyes" in her recipe book. They are absolutely to die for! However, not very diet friendly...

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 21, 2008

This does take a while to prepare, and like some others, I did find it helpful to do half jalpenos, rather than whole, for the sake of keeping them from being too big. I chose to use cream cheese, as it was much easier to fill that way, and the cream was a delightful contrast with the pepper/spicy coating.

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mandyld

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 6, 2007

I'm not sure what I did wrong, but these were extremely dry and salty, and not a success at the potluck.

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DMULL07

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Reviewed: Jan. 3, 2007

I would rate this 5 stars with the modifications I made to make it easier. I use half the amount of cheddar cheese, & half of a block of cream cheese cut into 24 small cubes. Then I use canned jalapeno slices. I mix the sausage mixture, roll into a ball, flatten out, put a jalapeno slice & a cube of cream cheese, and fold the sausage mixture over and seal the edges. They are wonderful!

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Kristi

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Reviewed: Dec. 30, 2006

Dry and hard: This is similar to making sausage balls and usually mixing the cheese sausage and flour together is a bit hard. Using your hands and squeezing it works becuase it gets the grease in the sausage/cheese to warm up and it all blends nicely after some folding and squeezing (over and over again). Another option is adding a couple tablespoons of buttermilk. Working it together by hand is work and leaving out the extra milk/buttermilk also leaves out extra fat and calories to an already fatty but oh so good recipe.

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Watermagick

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Reviewed: Dec. 23, 2006

These taste great... 4 out of 5 stars based on the lack of detailed instructions and how time consuming to make. The biscuit dough is very dry, need to really mix with your hands and smash together. I cut medium size jalapenos in half and seeded with potato peeler. Even so, "eggs" are enormous. The peppers pop out of the eggs after cooking. Don't worry about this, shove them back in and let them cool for a few minutes before serving. the outside bisuit will harden up a bit and the pepper will stay inside where it belongs. You might want to warn your guests that these are spicy. Taste great... but not easy to make.

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JEANOR66

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Reviewed: Oct. 30, 2006

Yummy and so much fun. Everybody loved them. They were the first to go at the party. Will definitely do them again.

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STACG45

Cooking Level: Expert

Home Town: Santa Fe, New Mexico, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: May 24, 2006

Made these for a guy's keg night, and they were a hit! A note though, let them sit for a few minutes after removing from oven before eating them! If not, the oils from the cheese will burn!

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Jennifer Klem

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Mar. 11, 2006

Very Yummy. My son and I had a great time putting these together. My hubby and he ate almost all of them. We only made a 1/2 batch as there are only 3 of us but they dissappeared. I'm a whimp when it comes to spice but I ate one and thought the flavor was good. I cut the jalapenos in half and found them much easier to handle. Thanks for a fun and unusual recipie!

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AndyCarley

Cooking Level: Intermediate

Home Town: Rising City, Nebraska, USA

Living In: Chickamauga, Georgia, USA

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Reviewed: Dec. 14, 2005

This recipe is fabulous. My Hubby and I love it.

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ALLRECIPESMOM

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Reviewed: Dec. 3, 2005

definately deseed the jalapenos first

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DVSCHIC

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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