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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alysania

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Reviewed: Sep. 16, 2009

My husband loved them I had to put some up in the freezer for later

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Tina

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Reviewed: Sep. 16, 2009

Awesome recipe!!!!!!!! I tried mixing things up a bit instead of using the bacon bits I bought some cooked salad shrimp and put in in the food processor for a few seconds to chop them up then added the chedder and cream cheese I also added some garlic powder ohhh these were so yummy! But because of the texture of the shrimp before dipping them at all I let them sit in the fridge for about 20 min to set try them they are AWESOME

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jkranenberg

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Reviewed: Sep. 15, 2009

Simply delicious!!! This was my first time making poppers. I usually buy them already prepared. After planting jalapeno this year in my garden, I decided to try making my own poppers. They were absolutely delicious. This is the first recipe that I loved without making any modifications. I did however deep fry them at a lower temperature, to ensure that they did not cook too fast. The peppers we used were so hot, we had to eat them with cooling reinforcements (milk & bread) nearby. All of my family loved them. The batter was the best.

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MDM

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Reviewed: Sep. 13, 2009

Fantastic poppers! Made 24 using jalapenos from our garden. They were devoured in minutes flat!! Easy to make - my 18 year old made them himself. A little time consuming but oh-so-worth the effort!! Cooked them for two minutes in the deep fryer. Three minutes would have burned them. Thanks for an amazing recipe, HLSANDS!

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LUCYFROG

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 13, 2009

Great poppers. I used reduced fat cream cheese and baked them to make them a little lighter.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Sep. 13, 2009

This recipe truly deserves more than 5 stars! I followed the recipe as written, and deep fried, they are fabulous! I found that blanching them first is not necessary if using a deep fryer. I tried one immediately after cooking, and it still had some crunch to it which was fine. After they sat about 3-5 minutes, the pepper was perfectly cooked. I didn't have any problems with cheese leakage, except for a few from the whole bunch I made. That was my fault for turning my back while they were frying. Very important to let these dry about 15 minutes between breading. I found that to be crucial. I will never make another popper recipe again. These disappeared so quick! Thanks for this delicious recipe :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Sep. 9, 2009

This is an awesome recipe! I didn't use the bacon bits in it and they still tasted great. I have made this several times in the past two weeks and everyone loves them!

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Eric

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Reviewed: Sep. 5, 2009

I tried to bake them... but peeking in the oven a few minutes in I realized, NO, I'VE GOTTA HAVE THEM FRIED IN FAT. They just would not be the same. So I did and they were delicious. I agree with another reviewer that they were a little on the bland side. I think garlic powder or garlic salt mixed into the cream cheese would do the trick. One more thing, I did blanch my peppers first and for me they were just PERFECTLY spicy. But my husband requires more. He said fill it with jalapeno cheese. hah. I might try that with half of them next time :) Thanks for this recipe! I was so proud to serve these to my husband who adores jalapenos.

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BiscuitBaby

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Reviewed: Sep. 1, 2009

I haven't made this but it sounds great. Can you freeze these?? You can buy them frozen at the store, so why can't these freeze too...

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Nick

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Reviewed: Aug. 31, 2009

I cannot see how anyone could make this recipe and have it come out "bland" unless they got the wrong type of pepper by mistake! I made these today with home grown Jalapeno peppers. I used 1/2 cheddar and 1/2 colby-jack cheese, and skipped the bacon bits. They came out very spicy, and very tasty. Instead of cutting the peppers all the way in half, I just slit them down one side and pulled out the seeds. The filling was easy to spoon in, and then each "popper" maintained its shape nicely. If you don't want to deep fry them, it works just as well to fry them in a large skillet, gently turning them over during cooking to brown all sides evenly.

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Mrs K Andrews

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Reviewed: Aug. 31, 2009

These were simply amazing! I picked the peppers from my garden yesterday and followed the recipe exactly except that I blanched the peppers for 2 minutes before I stuffed them. I put the two sides back together to make the pepper whole again before I breaded them. I was afraid that they'd come apart during frying but they turned out just beautiful and they were so tastey dipped in horseradish sauce.

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SDUNCAN1

Home Town: Atlanta, Georgia, USA

Living In: Toccoa, Georgia, USA

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Reviewed: Aug. 30, 2009

These were good,you definitely need to blanch them first. Followed recipe, next time I will add some salt to the mix they needed more flavor. Make sure you have a lot of time to spare because these babies take a while.

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brandy colorado

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Reviewed: Aug. 28, 2009

this is a great recipe. the breading prosses is messy but well,well worth it! I used garden vegatable flavor cream cheese and left out the bacon bits. I was also worried about the pepper being to crunchy because some blanched them before stuffing them. they were great! just the right amouint of crunch. thanks!!

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qwarky cook

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Reviewed: Aug. 23, 2009

Awesome recipe. Used our home grown Jalapenos and they were superb! This is a welcome addition to my collection! I added about a tablespoon of sour cream to the stuffing mixture, and corn meal to the breading. The recipe takes a bit of time, but is well worth it!

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JennD

Cooking Level: Intermediate

Home Town: Liberty, New York, USA

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Reviewed: Aug. 22, 2009

Super good! I added 2x the bacon and also added some canned jalapenos diced so that it was spicy. Also added a pinch of cayenne pepper to the cheese mix. We loved them...although I wish they were quicker to make...took a super long time and I was bored by the end of it all. Add real bacon and not bacon bits otherwise you will not really taste it.

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ktlm007

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Reviewed: Aug. 20, 2009

AMAZING! We loved them! We also like them HOT!!! Jalapenos are hard to judge there heat though before you actually bite into them! So I added some of the seeds back into the cream cheese mixture! I also have fried a lot of food and I ALWAYS season my flour! This time I used a creole seasoning! ITs spicey and adds a little salt as well. One more thing dont be afraid to STUFF them! I wasnt sure if you could put to much so I kind of held back a little! Next time I will load them up!

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lilwest2311

Cooking Level: Intermediate

Home Town: Buford, Georgia, USA

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Reviewed: Aug. 20, 2009

These were delicious and fairly easy, though they did take a lot of time. I had to scale the quantities way down because I only had eight or nine jalapenos from my garden and this recipe is obviously intended for a much bigger crowd than just my husband and myself, but we really enjoyed them. I will be making these again just as soon as I have more mature peppers on hand.

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