Reviewed: May 19, 2009

The process was great. I double breaded mine and they turned out just as coated and crispy but I dipped them in egg rather than water. I found the filling to be a little bland as well. I added a pinch of salt and pepper and a tiny bit of garlic powder just to bump up the flavor the second time I made them and they were incredible!

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csmith404

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Reviewed: May 13, 2009

Very tasty - couldn't stop eating them. I used Panko breadcrumbs and poppers came out very crunchy. Also, I used few little sweet peppers and they came out very tasty as well. Thanks for recipe!

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Knopka

Home Town: Lapmezciems, Tukums, Latvia

Living In: Alpharetta, Georgia, USA

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Reviewed: Apr. 29, 2009

the breading and jalapenos were great, and the filling had the right consistency, but no flavor whatsoever. even so, they were delicious when dipped in ranch dressing. will definitely cook these again, but i will make sure to spice up the filling better next time.

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sarah

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Reviewed: Apr. 19, 2009

The best we've tried yet. Frying at 365 degrees makes a big difference:keeps the stuffing in and tames the firey heat of the jalapenos.

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mamah

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Reviewed: Mar. 30, 2009

These taste way better than going to any pub and you can bump up the heat which is great

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DANI

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 12, 2009

This was the best Jalapeno popper recipe ever. My husband loved them and we are going to serve them at our tiki party this summer.

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wendy801

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Reviewed: Mar. 11, 2009

This recipe was a big hit for my Super Bowl party! The only changes I made was using real bacon instead of bacon bites, next time I will add even more. I put them in the freezer for about 10 minutes before frying. After frying I sprinkled with a little salt. I will definately make this recipe again...Thanks for sharing!

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Jen

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Katy, Texas, USA

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Reviewed: Mar. 9, 2009

These were absolutely delicious. I couldn't stop eating them. I only had Italian flavored bread crumbs so that's what I used, and the flavor was great. Next time I may take a user's suggestion of blanching the peppers first so they won't be so crunchy, but it's not a must. I froze the leftovers and reheated at 425 for 15 minutes. Still amazing!

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sjsholar

Cooking Level: Intermediate

Home Town: Wallace, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 7, 2009

these were extremely time-consuming to make, but pretty delicious in the end. after doing a test batch, I discovered that the jalapeños are too tough and too spicy if left alone, so I blanched the rest of them in boiling water for 1-2 mins. I found I needed much more milk, flour, & breadcrumbs than the recipe called for. at the same time, I was left with a great deal of extra cheese mixture -- so the proportions are a bit off, but the end result was mighty tasty. oh! and I seasoned the breadcrumbs with some Creole seasoning that I had on hand -- recommended.

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Cassidy

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 3, 2009

I made these this week. There is only 2 of us so I made the recipe up fully cooked them, and then froze them in a gallon freezer bag. I took out a few later in the week, and reheated them in the oven for about 15 minutes on 350degrees. They were even still crispy. I will premake them and use them for parties in the future.

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becca_joy

Cooking Level: Intermediate

Home Town: Turner, Maine, USA

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Reviewed: Feb. 20, 2009

These are absolutely fabulous! Pleanty of flavour, taste, kick, yummyness. I think Mrs RPM was using very old ingredients which had lost all their flavour, this certainly doesn't taste bland.

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The Laughing Gnome

Cooking Level: Expert

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Bath, Somerset, England, U.K.

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Reviewed: Feb. 15, 2009

Can I give this recipe TEN stars? AWESOME. #1 WARNING: USE GLOVES! I made of mistake of not and paid for it, but it was well worth it. I stuffed the peppers the night before, then battered and fried them the morning of Superbowl Sunday. People raved about them!

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Feb. 11, 2009

First of all, love these, considering how time-consuming they were. But if you love Jalepeno poppers, VERY much worth it. Two things: I will follow others' advice next time and blanche the peppers first. The peppers were a tad too firm, and separated from the outer shell when I ate them. Also, I'm not very experienced when it comes to frying, so make sure your oil isn't too hot, otherwise they'll burn. I experimented with the heat, and now they're perfect.

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EricInOshkosh

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Reviewed: Feb. 5, 2009

This is the best popper recipe I've found and well worth the extra effort and time. Definitely make a huge batch and freeze the extras (don't forget the gloves). Just as great the second and third time around. They never last long in our house.

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HOTHAIR22

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Reviewed: Feb. 3, 2009

These were really good! My husband is a huge jalapeno popper fan and he devoured them! Thanks for the great recipe!

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Amber in Kansas

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 1, 2009

Do these just like told, make sure like others say you double coat them made the outside of the popper perfect, these tasted so fresh, loved them! I also boiled them after I gutted the peppers in boiling water for a couple minutes, everyone at my party LOVED them, VERY time consuming though, will only do these on very special occasions.

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GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Jan. 30, 2009

yumm!!!Good stuff!

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private chef marty

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Reviewed: Jan. 29, 2009

THESE WERE FANTASTIC! I skipped the bacon (which I think lost a bit of sweet taste to the popper) because I really didn't want to open my deep freezer reserve bacon for just 1 strip. They were still good and my husband ate 8 of them by himself. ***UPDATE*** For the Super Bowl, I decided to make 50 of these poppers with a few modifications. Will have to wait until they are eaten to get final review.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 29, 2009

This recipe is the best ever! I followed the directions but added more bacon. Thank you!

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LISA6120

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Reviewed: Jan. 26, 2009

The recipe was good, I didn't use the bacon bits and it still taste great. I blanched the peppers for 2 minutes like suggested, which made them the perfect crunch/soft texture. I got impatient and didn't do the triple dip (only dipped twice), which I wouldn't recommend. The recipe was not bland at all. Like other reviews suggested: it's all about the spice of the jalapenos. One person mentioned baking, don't try it with the recipe given. I did it to a half dozen of the peppers and they turned into a floury crunch-less waste. Also, I'd desperately recommend not only using gloves while de-seeding but also glasses (even sunglasses work)! I know it sounds crazy, but I was squirted in the eye while de-seeding one of the peppers and had to spend a half hour rinsing my eye under cold water. So be careful.

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