Reviewed: Nov. 4, 2009

I used about 12 piecese of bacon in my filling. I also had enough filling for about 70 poppers. I needed way more bread crumbs, flour and milk to coat 70 poppers. If you don't want to make that many then plan on having some filling left or cut it in half. We baked a few of these per some of the reviews and they turned out very dry so we fried the rest and they were wonderful. I also blanched the jalapenos prior to stuffing them and wish I had kept them in a little longer. The horseradish sauce that someone included in a review goes very well with these.

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cillenc

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Reviewed: Oct. 30, 2009

I made these for a party I was having and they were a HUGE hit. Although it is time consuming I recommend you follow the instructions and coat the poppers all three time. It made all the difference in the world. I will definitely be making these again!

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Jamie

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Reviewed: Oct. 29, 2009

This is very similar to my recipe for jalapeno poppers- a GREAT one! One suggestion for those of you interested in taking it up a notch: use smoked cheddar cheese! Really enhances the smokiness of the bacon and adds a lot of flavor. Makes it a bit more expensive, but trust me, it's worth it. Also, I only do a double-dip and they come out just fine.

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Cookin' Man

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Reviewed: Oct. 26, 2009

These really were the best poppers ever! Only changes I made was to use real bacon and panko bread crumbs. Thanks for a great recipe, rave reviews from everyone!

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Jenna

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Reviewed: Oct. 26, 2009

They were good but sadly not spicy at all!

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Koko

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

I halved the recipe, and ended up with about 50 poppers. It's a bit time-consuming, but well worth the effort. There's no way frozen commercial product compares to the taste of a pepper that was just picked hours before cooking. Next time, I'll add something to the filling for a bit more kick.

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Rebecca

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Reviewed: Oct. 15, 2009

At the end of the growing season I have tons of Jalapenos left and now I have the perfect recipe for them! The only change I made was to add a pinch of garlic powder, cilantro and a little paprika. When I made these last, I froze them before frying! Then I put them into freezer bags. They turned out fantastic. The guys just grab a few and fry them. Quick easy snack, I hope they last the winter!

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Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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Reviewed: Oct. 10, 2009

Yummy but definitely need to precook the peppers.

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Demiser

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Reviewed: Oct. 10, 2009

Made these 3 times. 1st time followed directions as written and the only disappointment was that there wasn't much heat to them, however they were still very good and went fast! 2nd time blanched the peppers and only breaded twice and left the seeds in, forgot to add the bacon but it wasn't missed and still very good. 3rd time decided to use Habeneros since I had so many in my garden...WHOA!! HOT HOT HOT!!! Needed a lot of sour cream for this batch to help tame the heat! Will stick with jalepenos from now on but they were still very good! Definately will keep this recipe!

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Renee

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Reviewed: Oct. 9, 2009

I wish I had known beforehand that the membranes on these suckers pack heat as well. Ty Rich, for your review. I might as well have left the seeds in! However, I won't blame the recipe for my mistake. These were pretty good but take forever to make so I would suggest you prepare these suckers hours before serving. To make sure the seeds are out, rinse the jalapeños or dump them in a bowl and fill with water and pick them out because seeds could have tacked back on in the handling process. I will definitely try these again but NO membranes. If you want to leave them on, I have to say beware. Not even my husband, who adores spicy food, could wolf these down. Overall though, great recipe. If you follow as is, you'll get it right every time.

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Alaena39

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Oct. 9, 2009

Love these!!!

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Tami

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

I had to register just so I could review this recipe - It is great! this is the second time I have made them and they do not last! The only change I would make is if you like a little more heat (not much at all if you clean them out good), I would leave some of the membranes in. the heat is in the membranes and seeds. I'm going to make some for the freezer also for a quick appetizer or snack.

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Rich M.

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Reviewed: Sep. 29, 2009

Wonderful Jalapeno Poppers!!!I used sharp cheddar cheese and left some of the peppers whole. . .they were a huge hit with my family. . .making more for the freezer to have at the holidays.

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grannie sue

Cooking Level: Expert

Living In: Salisbury, Missouri, USA

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Reviewed: Sep. 28, 2009

My hubby just loved these... he couldn't stop eating them! I chose to add a few ingredients from the Sausage Jalapeno Popper recipe on this site. I added 1 lb. cooked sausage to the mixture, omitted the bacon bits, and increased the cream cheese to 2 packages. I baked these at 350 degrees for about 20 minutes then put them under the broiler for a few minutes to crisp them up. I was very grateful for the triple dipping process... it made the coating stick very well! AWESOME appetizer... hubby said he could make a meal out of them with addition of the sausage. Don't forget to wear gloves... I did and paid for it all evening!

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Daisy K

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Sep. 28, 2009

Has anyone tried making these with pickled peppers (from the can or jar) instead of raw ones? I think that it would replace the need for blanching and would add the heat and flavor some of us say were missing. I'm going to try that next time and post the results. Great recipe!

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chocochilita

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Sep. 28, 2009

This recipe was not bad overall. I prefer the regular cream cheese stuffed poppers to this though. I should have taken others suggestions to blanch the peppers first and to use real bacon rather than bacon bits, as I think both of these things would have helped. I also think a full fat cream cheese would have been best to use, I used a low fat and it was lacking in flavor. Changes I made were: added a little season salt to the cheese mix, used only Italian bread crumbs and no flour to coat, and added an egg to the milk for coating. The best part of making this recipe for me was that I learned that double dipping/breading the poppers definitely lends to a great fried coating! My bf commented that these looked like restaurant quality after they came out of the frier. Also, they were not too greasy at all. I think with a few changes as suggested by other reviewers, this could be even better!

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 26, 2009

I did parboil the jalapeno peppers and found this recipe better than any I had ever tried OR purchased in a restaurant!! Delish!!

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Tante

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Reviewed: Sep. 22, 2009

We made these a few weeks ago after we found ourselves with so many Jalapeno peppers in our garden. They were excellent!! The only change we made was using Panko instead of regular bread crumbs. They gave these an excellent crunch! Great recipe!

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Princess

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

So...so awesome!

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ALueck

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Reviewed: Sep. 20, 2009

The recipe title doesn't lie! We had, no joke, two pounds of jalapenos from two little plants in the garden. After using the first poud for hot pepper jelly, I decided to give this recipe a go with the latest pound. THEY ARE PERFECT. Absolutely perfect. It's time intensive, doing all the work alone, but I could see this going much faster as an assembly line process with a few people helping. Regardless, it's worth the time and I'm sure this recipe will come back out of the box next year.

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