Reviewed: Sep. 2, 2006

I have made these a few times whenever we go somewhere. They're always a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2006

Very tasty! We used home-grown jalapenos from our garden and even though we didn't have any bacon bits, they were delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ugagirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2006

Needs more bacon bits, but very good recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TheFoxyK9

Cooking Level: Intermediate

Home Town: Key West, Florida, USA

Living In: West Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2006

I made these a while back and my husband and I both agree they are definely good. I used panko bread crumbs instead of regular but followed the directions for the filling. I also blanched my peppers for just a couple of minutes before filling. Next time I make them I will not remove all of the seeds because they were not quite as spicy as we like them. Since it is just the 2 of us, this recipe made more than we could possibly eat so I used my foodsaver to vacuum seal them and froze the rest. When I cooked them, I baked some of them and fried some. Both are good, but frying did taste better of course.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

Good!! I did not use the bacon bits. I cored my jalapenos instead of halving them, then blanched them for about 4 minutes. I then used the ziplog baggie trick to pipe the filling in, used toothpicks to put the pepper tops back on, then moved on to coating the peppers. The coating part was time consuming and annoying, but oh well. Finally, I baked them at 350 for about 40 minutes instead of frying. They were tasty! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2006

Excellent! Thanks for the great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2006

These were WONDERFUL!!!! We will be making these alot!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2006

My husband and I put aside an entire day for this recipe. We gather all the jalapenos in our garden and have a "popper-making party". After the peppers are breaded we freeze them on trays and then vacuum seal them (12 per bag). To defrost, remove from bag and they will unstick as they become room temeperature. If you try to defrost them in the bag, the breading will stick. We've actually had our friends tell us we should go into business selling these. Yummy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GOLFFOX

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2006

I've been looking for a recipe for Jalapeno poppers and this one is a restaurant specialty in my kitchen! Fresh Jalapenos work wonderful in this recipe, I got mine right out of the garden. Beware though, DEFINITELY USE GLOVES! I didn't the first time and now I be sure to. Also, I found that it's best if cooking in a skillet on the stove to use shortening and be sure that it is at least deep enough to cover the entire jalapeno and stuffing. If you don't, you'll have to "flip them" in the oil and all the stuffing bubbles out. My whole family enjoyed these little babies, including my husband, who is very hard to please! Definitely try these for your next cook out, tailgate party, or just plain snack time. They're a real treat!

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

JasnsWif

Cooking Level: Expert

Home Town: Dallas, Oregon, USA

Living In: Greensboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2006

These turned out great. I didnt add any bacon bits or as much cheddar cheese as it calls for but it still turned out. I made them for my dad that loves the deli ones and he was talking about how much better these ones taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2006

awesome and easy

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

modesty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2006

Quite tasty, but really messy and time consuming to make.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SusieQ1707

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2006

These were a huge hit! Based on a combination of other reviews, I used buttermilk instead of milk and used panko breadcrumbs instead of regular. I also blanched the peppers for several minutes to soften them up. Time consuming, but worth the effort!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2006

Great recipie-we left out the bacon bits because it didn't seem authentic. Very good, didn't last very long in our house!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ALNSARAH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2006

These were really good. I made them for my daughters. One likes cream cheese one chedder. So I made some with cream cheese only and some with cheddar only. They loved them. Thanks so much for the post.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2006

It's very time consuming, but definately worth the effort. Everyone requests these.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Rock Hill, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2006

Crunchy...yummy...with just a tiny bit of heat. I was surprised the filling stayed in when we fried in my cast iron skillet..plan on making a double batch this weekend and maybe adding cayenne to half...mmmm (I was able to reheat the next day and they were still crunchy good)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2006

These are a little bit of work but worth the effort. They are restaurant quality. I fried them in a deep fryer and they came out perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2006

Flavor is good but for some reason the flour didn't hold on to well using. I'll try buttermilk next time or half and half and add a little bit of bread crumbs to the flour mixture.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JENN_77

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2006

I blanched the peppers for 2 minutes before stuffing, and I also baked mine at 350 for 25 minutes. They were great right out of the oven. My husband had some when they were cold and tried to reheat in the microwave and he didn't care for them. I will try again with different types of cheese.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Best Ever Jalapeno Poppers

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!