Reviewed: May 29, 2008

We started our first garden this year and grew our own jalapenos. My husband found this recipe and tried it. It was a hit! You do need to put them in the refrigerator like some of the other reviews say to do. It does keep the cheese from melting out.

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angie75

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Reviewed: May 27, 2008

These are so amazingly delicious! You'd better make a lot because they disappear fast. The smoky grilled flavor, heat of the pepper, and cooling effect of the cream cheese all goes together perfectly. These are my favorite grilled item ever! My husband LOVED these too. Hint: Wear gloves when preparing a lot, otherwise the oils from the peppers can irritate your skin and "burn" your hands. I didn't have any problem making 6 pepper's worth, but when making 26 peppers, my hands were on fire by the end. We made over 50 of these for July 4th and there were none left!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 20, 2008

Yes these are amazing, but I would soak the toothpicks in water for 5-10 min. before sticking in the peppers(as you'd do for wooden shish-k-bob sticks). I love how these taste!

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WOHL

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Reviewed: May 9, 2008

Since I don't like spicy food, I used small sweet peppers and it turned out great.

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LAURA2379

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Reviewed: Apr. 13, 2008

These are my favorite... I only use 1/2 a slice of bacon and it works fine... also I bake mine in the oven at 400 degrees for about 40 minutes... fabulous!

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HCBYRD

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Arlington, Texas, USA

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Reviewed: Apr. 12, 2008

I have been making these for years. They are great. I also like to put a chunk of sharp cheddar in the jalapeno.

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Darrah Ingram

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Apr. 7, 2008

I just made this recipe at a Padre game and it was like I couldn't cook them fast enough. Everytime I took them of the grill they were gone within 2 minutes. I read all the other reviews and decided that everyone has there own way of doing things. I prefer to cook them the way the recipe says to cook them. I like using a whole piece of bacon. I would suggest that when you are at the market buying jalapenos that you look to get ones that are short and fat. This way it makes it easy to handle and the bacon wraps around the pepper 2 times and almost holds the creamcheese in. For some I would say you might to cook this one a couple of times to get the hang of it cause might get discouraged if they over cook and all the cheese heats up and melts out of the pepper and bacon. Go slow and turn them alot and when you see the cheese running out they are most likley done. Remember you can always take them off of the grill and place them back on after the cheese has cooled down. Go Padres, Go Chargers!!!!

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Osider760

Cooking Level: Expert

Living In: Oceanside, California, USA

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Reviewed: Mar. 29, 2008

Great recipe. It doesn't need anything extra. I added some cheddar cheese to half of my peppers and left the other half exactly as the recipe is written and they were equally great. This was easy. I was a little worried because my husband is a little "wimpy" when it comes to spice, so I took out all of the seeds. But it was very mild so the next time I'll leave more of the membranes and seeds for more heat.

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LadyV

Cooking Level: Intermediate

Living In: Georgetown, South Carolina, USA

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Reviewed: Mar. 27, 2008

Our family makes these all the time. I use 1/3 to 1/2 slice of bacon as to not find the bacon flavor too overpowering. Also, I put a large pinch of brown sugar on top to add a little different taste. I also use 1/3 fat or fat free cream cheese and when cooking for my diabetic grandfather, I use brown sugar Splenda he so can enjoy also.

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JENNIFERH

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

Love these! We baked in the oven on 350 for 15-20 minutes. I think I may have turned up to 400 for a few minutes at the end. Worked for us. We will make again.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

We used a small cube of cheddar cheese secured with cream cheese, then wrapped in bacon. Absolutely delicious! I did take the advice to blanch the raw jalapenos to soften them up and I think it cut the bite a good bit. Wonderful with a side of ranch dressing!

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Aliskill

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Mar. 24, 2008

We read a ton of reviews and decided on this recipe with the ranch seasoning in the cream cheese. We loved it! (My only suggestion would be to try to keep the membrane out of your eyes!- oops!)

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Barbie

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Reviewed: Mar. 22, 2008

I make these but using grated sharp cheddar cheese and fresh shrimp. Great on gas or charcoal grill. We buy about 40 jalepenos to 1lb of shrimp to ensure everyone gets more than one. Quality ingredients especially bacon is the key.

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LESLEY60

Cooking Level: Intermediate

Living In: Garland, Texas, USA

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Reviewed: Mar. 22, 2008

Every time I take these to party they are gone before the plate hits the table. We either grill them or cook them in a hot oven for about 20 min. Sprinkle a little garlic powder for a bit of extra flavor. MMMMMMM!!! I think I'm going to make a batch now!!

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LUCKYCHANCE

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Reviewed: Mar. 22, 2008

HEY - you stole my recipe! Just kidding...I've been making this exact thing from years (atually learned from my brother, who makes them often). They are always a hit and everyone who tries them starts making them themselves. Not sure why anyone would add to the recipe - it's perfect just the way it is, jalapenos, cream cheese and bacon. I stretch the bacon as far as it will stretch before wrapping around so it's thin and cook faster and gets crispier. People eat them up as fast as we take them off the grill.

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LUZIANNE

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Reviewed: Mar. 22, 2008

I love this recipe! I usually cream the cream cheese with beaters to make it easier to spread. I also add a couple of dollops of whole-fat mayo for extra flavor. I have tried flavored cream cheeses, too. I use pickeled jalapenos; the ones in the can. I also cut my bacon into halves to wrap around the stuffed jalapenos. I bake mine in the oven at 450 for about 20 minutes or so. The cream cheese puffs up and the bacon is crispy and they are addictive! I make this for every party and they are always the first things gone. I am asked for the recipe more times than I can count. Try them!

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ToastyJ

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 22, 2008

The recipes says grilled, not baked.

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mark

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 19, 2008

I made about 135 of these for a party last summer. It was tedious and time-consuming...but they were great. Not ONE left on the platter. I grilled them all. Used very lean bacon to avoid flare-ups. Will do again!

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