Reviewed: Nov. 7, 2009

My husband and father in law L O V E D these, no need for any changes although I do scrape the seeds just to make them more heat friendly. As I am typing my husband is drooling over the pic asking when we will be having them again.

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nicnatnkk

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Reviewed: Oct. 30, 2009

These are awesome! I've been making these for about a year now, I can't enough of them! And they are so easy! I used philly vegetable lite cream cheese, I have also tried making them in the toaster oven if I don't want to bother with bbq and they are still great.

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catjean

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Reviewed: Oct. 24, 2009

I loved these; however, I recommend using regular cut bacon, not thick cut. The thick cut took too long to cook.

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DQUABECK

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Reviewed: Oct. 21, 2009

I used fresh jalapenos from the garden--unbelievable! I also baked them in the oven and added a swipe of brown sugar/water on the bacon. WOW!

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moondancemama

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Johnston, Iowa, USA

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Reviewed: Oct. 13, 2009

These were Awesome! I've wanted to make these for some time, and finally had the time yesterday. I did add just a bit of garlic powder and sea salt to the cream cheese. These were so good, I think they'd be fantastic as written. My husband and I couldn't stop eating these...very addictive! If you'll soak the toothpicks in water for a few minutes, they won't burn when grilling. Thanks for sharing.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Oct. 4, 2009

These were great. Very easy to make. I used turkey bacon and fat free cream cheese. Made a nice low fat side to my chicken.

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Amanda Thorson

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Moorhead, Minnesota, USA

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Reviewed: Sep. 22, 2009

Very tasty!! Made 3 rounds on our camping trip this weekend and they were a hit. I found pan frying or cooking in the oven works better than on the grill. Much easier to move around and keep the cream cheese inside. The other tweaks were adding 1/2 cup sharp cheddar, worchestershire sauce and garlic to the cream cheese. AWESOME RECIPE!!!

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Codio0078

Living In: Rock Springs, Wyoming, USA

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Reviewed: Sep. 10, 2009

I've been making these for years, very popular. Only I use Westfalian ham (prosicutto works, too) as there is much less fat plus I shorten the baking time or the ham dries out too quickly. I've also had success using turkey bacon. These are a hit every time!

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Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Sep. 9, 2009

SO. GOOD. !! Only I baked mine in the oven on a cookie rack on top of a cookie sheet! much easier! A little tip.. secure the bacon with toothpicks and you don't have to worry about it unraveling! Very good! 10 thumbs up!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Sep. 3, 2009

These are my favorite appetizers and I always make them for my guests. I prefer to use the sweet mini bell peppers rather than the jalapenos. I usually cook them on the grill, but am going to try the oven method next time.

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LEGALLADY05

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Reviewed: Aug. 29, 2009

I have been making these little gems for a few years, and they are always a big hit. I agree with others that 1/2 a slice of bacon works well. Haven't tried seasoning the cream cheese, but will next time. Yes, remember to use gloves when touching the peppers!!!

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KARENRUDY

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

We made these for a BBQ and they were loved by everyone. We used 2 packages of cream cheese and 1 package of dry ranch mix. Mmmmm very good. We made a bunch of them to freeze. Instead of cutting them in half we just cut the top off and removed all the seed and membrane. If you have never messed with jalepanos before be careful they will burn your hands. I did not know this and ended up with severe burns so don't forget your gloves !!

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Sweetly

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

The use of Fresno Peppers made them too hot for the kids but all else loved these!

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Jeff PG

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Reviewed: Aug. 24, 2009

These were great! I've been wanting to try them for a long time, but nobody in my family has ever been interested. The other night when we had "breakfast for dinner" I picked one jalapeno from my garden and made myself two poppers to go along with my scrambled eggs - I broiled them in the oven since it was raining outside. One of these with a spoonful of eggs folded in a piece of toast...YUM!!!!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 23, 2009

OMG we made these today and they were awesome! I boiled the peppers and that did help with the heat. Next time I will take the advice of another reviewer and and soak the peppers maybe overnight. My hubby can eat them raw with no problem but even tho I love the taste my palette cant take the heat. I wish I had seen the tip about freezing them before hand to keep the cheese from melting.I will try that next time too. But they were so good. I am also going to cut the stem end off and clean them out and stuff that way to keep more cheese from melting out and hopefully reduce the heat as that end is the hottest. Seemed like the slit method lost alot of cheese. We did a have a few flare ups but that made the bacon crispy and so delicious. This is definitely a keeper. We will be making these again for labor day!

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Jeane

Cooking Level: Expert

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Reviewed: Aug. 20, 2009

The way this recipe is written, it lacks enough flavor for us (hence the 3 star review). However, I made some changes that seriously made this one of the best jalapeno popper recipe of all time. I used about 4 ounces cream cheese and 4 ounces finely shredded Mexican cheese blend. Then I added 1/2 tsp seasoned salt, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a dash of thyme. I froze them for about 20 minutes prior to grilling them on high for about 4-5 minutes on each side. They were delicious. We sat there and stuffed ourselves even after we were full because we couldn't stop eating them.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Aug. 14, 2009

used chive cream cheese and turkey bacon, froze before grilling...used jalapenos out of my garden and wish they had been a touch hotter, but this was a great snack/appetizer! And I was wondering what to do with all those peppers....

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Sarah W

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Reviewed: Aug. 12, 2009

A friend stuffed pepper w. smoked chopped pork and cream cheese mixture. Wrap with Applewoods smoked bacon and cook on smoker.....the best ever!!!

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mauwildduck

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Aug. 12, 2009

I have made these many many times and each time more people love them! i do however make a few changes. I triple boil the jalapeno's. they still have a zip that way just lighter. I also mix my cream cheese mixture with shredded cheese, parm. cheese and a variety of spices. I also add a bit of soy sauce and lemon juice to the mixture. These are amazing and i have never had one complaint!

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Glitz

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Aug. 6, 2009

These are known to most meat smokers as "ABT's." Cut off the tops of the peppers and remove the ribs and seeds, a pepper corer helps with this. For the filling I use chive & onion cream cheese and mix in a handful of shredded cheddar and a fair amount of my favorite BBQ rub. I use a "Jerky Shooter" to fill the peppers almost to the top and wrap them in a full slice of bacon secured with a toothpick. Thinner bacon works best. On the smoker at about 250°F burning hickory. Takes about 1 1/2-2 hours, just until the bacon is done. A lot of the heat disappears, but not all! You will get an occasional surprise. These are killer with "Something cool to drink", COLD beer I'd say.

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peculiarmike

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Grilled Bacon Jalapeno Wraps

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