Blue Cheese Jalapeno Poppers Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 1, 2009
Olive oiled my hands as suggested and also wore gloves and had no burning. Combined 1/4 cup bleu cheese + 1/4 cup 4 cheese mixture + 1/4 cup cream cheese and I loved them! My husband would like them better with a milder bleu cheese. Dipped all peppers into 1/2 cup wondra and then dipped all peppers into 2 eggs (clean gloves after) and then dipped all into 1 cup plain bread crumbs. I made a treat for my dog by forming a patty out of the leftover crumbs and eggs and cooked in microwave for 2 minutes. These work very well made ahead! Cook at 350F for 30 minutes and then remove from oven. When ready to serve, sprinkle with a bit more 4 cheese combo and put under broiler as suggested by another reviewer.
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Reviewed: Aug. 5, 2008
These are very good. As written the recipe is a 4.5 but with minor improvement it is a five. The other reviewer was right and the panko didn't stick well to the peppers so I dredged them in flour before the egg. This helped significantly but I also decided not to replace the top half of the pepper because the panko stuck better to the cheesed top. I used a VERY potent raw milk roquefort, so with half of the peppers I mixed the roquefort with some neufchatel cheese to tame it. The mixed batch were my favorites and my boyfriend enjoyed the stinkier variety. Overall, very delicious and I like them better than "poppers" with cheddar. Thanks!
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Reviewed: Oct. 2, 2007
This tasted really good but the panko bread crumbs didn't stick good at all. It also took a lot longer than I thought. I would definitely try this recipe if you like the ingredients.
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