Takes a good while to make, but well worth it in the end. My first time making jalapeño poppers and they taste great! Like others have said, Blanch the peppers in nearly-boiling water and let them cool down before stuffing, or else the peppers will be a bit crispy. What I did with my stuffing is use all the ingredients stated EXCEPT I didn't have bacon bits...and I substituted the cheddar cheese with just hand-chopped up Kraft American cheese slices because I don't like cheddar. You'll only need about 4 of those if you're making the whole recipe. I used only two slices because I was only making half. I also added my own personal seasonings like dried oregano, paprika powder, pepper, garlic powder, a little bit of chopped onions, but this isn't necessary, as I'm a flavor-freak I wanted to do it to mine. Also if you want your poppers to have a bit of extra spiciness like I did(as the poppers themselves really aren't spicy at all) then I suggest you chop up ONE habanero pepper (use gloves! Habaneros are probably 10x hotter than Jalapeños if not more) very finely and and add to the cream cheese mixture, this made my poppers just as spicy as I wanted them. I know it may be a little more work than you want to do, but please do follow the instructions precisely when it comes to the coating, 1ce in the flour and 2x in the bread crumbs, I did this and the coating of these poppers came out amazingly well, well worth the little extra time.
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?