Recipe by HLSANDS
"This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn."
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cream cheese, softened
1 (8 ounce) package
shredded Cheddar cheese
jalapeno peppers, seeded and halved
dry bread crumbs
oil for frying
I used monteray jack cheese and reduced fat cream cheese. Only coated them twice. Made 100 and put them in the freezer. I bake mine at 350 until cheese is hot and bubbly.........mmmmmmm....yummy!! I prefer baked not fried.
I was sooooo disappointed with these!! After reading all the reviews, it just seemed to scream out 5 star, but these were definitely not! I used real bacon, jalapeno monterey jack cheese for a kick, and still the filling was completely bland. The whole thing was bland!! Will NOT be making these again!! Sorry.
Wonderful recipe Heather. Thank You. I blanched my peppers in almost boiling water for 2 minutes. Then cooled them before filling. The peppers were just right, not too crunchy, not too soft. I did cook my bacon before adding it to the cheese mixture. Next time I will add more bacon. Also, after seeding the peppers they are not very spicy, so I think I will use Jalapeno cheese with the cream cheese for a little kick. I also sprinkled them with salt after they were fried. My husband wanted to eat the whole batch right then. I hope they freeze well, I want to use them when we go to an RV rally. Thanks a bunch for a great recipe.
Awesome recipe! The triple dipping process is a little time consuming, but the outcome is great. They freeze really well. After fying them I allowed them to cool, then put them on a cookie sheet and put them in the freezer for a few hours.
Once they were frozen I stored them in a freezer bag. I reheated them at 425 degrees for about 15 minutes. They came out great and reheating them softened the pepper.
WOW! This recipe is THE BEST. Just like a restaurant. Triple coating and letting each coat "set" is key. Time consuming, but totally worth the effort. My only changes are that I use real bacon that I chop up and I blanch the peppers for 2 or 3 minutes before I stuff them. I grow jalapenos in my garden so I wait until I have a LOT of them and I increase this recipe as needed. Then I flash freeze the poppers BEFORE frying. Throw them into a freezer bag and whenever I want some poppers I can fry up as many or as little as needed. They are just as awesome from the freezer and You can get all the hard work done in one day! Thank you for this crowd pleaser!!!
These were very eye appealing little goodies and very palatable. I was a little disappointed there was no heat to them. I suppose by eliminating the seeds you lose the hot effect. I will definately make them again with two small changes. Would use shredded pepperjack cheese to recapture the heat and seasoned bread crumbs, great breading but quite bland. Otherwise it's a keeper.
I fixed these for a New Year's party last year and panicked becase I thought I lost the recipe! These are fantastic! These are great to make ahead and then freeze. Once they were hard, I popped them into a gallon freezer bag and we can take them out as we please without going through the hassel of preparing them. They cook great from frozen.
These poppers were the absolute best! I made a quick horseradish dipping sauce and it was just like my favorite restaurants. I used 1/2 c. mayo, 3/4 TBS. Katchup, 2TBS. horseradish, 1/4 tsp. paprika, 1/4 tsp. salt, and 1 dash black pepper. My husband loved them...can't wait to take them to a party! Thank you so much. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Jalapeno Poppers
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 108
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