Reviewed: Feb. 22, 2003

I don't like hot stuff and I loved these. Yummy! Everyone that tasted these loved them except my brother who does not like to mix textures like soft and crunchy. If you know someone like that I recommend roasting the jalapenos first to soften them up a little and improve the flavor.

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Amanda

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Reviewed: Dec. 22, 2002

I gave this only 3 stars because I had to make modifications, and the recipe is very time consuming. The batter was too dry, so I had to add 1/4 cup milk. You need to use very small jalapeno's or the "balls" come out way too big. The monterey jack cheese doesn't have much flavor so I would definately recommend sharp cheddar or maybe even cream cheese. Needs more flavor overall.

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NIKATNITE8

Cooking Level: Expert

Home Town: Corning, New York, USA

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Reviewed: Dec. 20, 2002

We had our annual Wine & Cheese party with a Mexican flair. I added milk to the dry mixture to make it stick better to the Jalepeno's. Also I wore surgical gloves, the batter didn't seem to stick as much.

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AHIMMERODER

Cooking Level: Expert

Living In: Midland, Ontario, Canada

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Reviewed: Nov. 25, 2002

This was made for an office potluck and went over very well with staff who enjoy hot and spicy foods!

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BSRINTOUL

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Reviewed: Jul. 17, 2002

I made these and my husband and I really liked them. They were a little time consuming but worth it. I also had to cut the peppers smaller. Very good!

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DIANECHAPMAN

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Reviewed: Jun. 28, 2002

This is great! I did change the receipe a little used my own clintro cream cheese mixture for filling and put italian dressing in sausage mixture because it was way to dry. Took them to a cookout and they were a hit. Not a one left! Everybody commented on how good they were.

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LUCY63

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Reviewed: May 3, 2002

This is a great recipe, but I'd suggest using fairly small jalapenos. The ones I bought were fairly large, and the coating just didn't cover the peppers. (Despite the size, I used significantly less than a pound of Monterrey Jack cheese....)

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LLANKOWSKI

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Reviewed: Feb. 21, 2002

This is great. It does take some time to put together but they are gone as soon as you put them on the table. Well... as long as everyone likes HOT food! Fantastic!

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MBAIN

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Reviewed: Feb. 7, 2002

This was very dry and hard to handle. I added 1/3 cup milk to the batter and it worked very well. Also tried with Cream Cheese in the jalepenos and it was wonderful!

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doubledare

Cooking Level: Intermediate

Home Town: Hannaford, North Dakota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jan. 19, 2002

I served these with a traditional Mexican dinner. They have a wonderful combination of flavors.

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TOTO

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Reviewed: Dec. 27, 2001

We had a Mexican Fiesta on Christmas Eve and these were a BIG HIT! A little time consuming when you make enough for thirty people, but worth it. We wanted them smaller so we cut the peppers into thirds and used Bisquick. This worked out very well!

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SUEBONE

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Reviewed: Dec. 14, 2001

made these for family Thanksgiving dinner, and got the request for more for Christmas, very good, and not to much work when you are making family happy............thanks

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ALICELUCILLE

Cooking Level: Expert

Home Town: Mcalester, Oklahoma, USA

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Nov. 28, 2001

just one thing ! wear rubber gloves.the peppers really burnt my hands & face !!

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WILLOWTAZ

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Reviewed: Nov. 27, 2001

My husband and I had a wonderful time preparing these together. We were a bit unsure if the sausage needed to be cooked ahead of time and from our experience it does not have to be cooked. They are so yummy! If you do not like really spicy foods you can substitue the whole jalapeno for a green chile pepper instead. You can also stuff the jalapenos with 1/2 cream cheese mixture and 1/2 montery jack cheese mixture. You have got to try this recipe anyway you decide to make it...

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JBECKSVOORT

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Reviewed: Nov. 20, 2001

This recipe take a little longer to prepare but is definitely worth that wait! My son and I made them together and had a great time making them. Our family fell in love upon the first bite! I'm making them as an appetizer for Thanksgiving, that's how much we love them! Thanks for the recipe!

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