Reviewed: Apr. 25, 2009

These were a hit at my last party. Little time-consuming but well worth it! If you're going to use the broiler to cook these...I recommend broiling the jalapenos first, then fill and wrap with bacon. Because the bacon is slightly cook before wrapping, when you put these back in the broiler it only takes a few minutes to finish cooking the bacon and sometimes the jalapenos don't get that cooked (browned).

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Lovebug<3

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Reviewed: Apr. 25, 2009

Even Michael loved them!

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SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

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Reviewed: Apr. 20, 2009

These are always requested by my friends. However, I do make some changes to the recipe. I use whole jalapenos instead of halved ones. I cut a piece of jalapeno out, fill the bottom with shredded cheddar cheese, then fill w/cream cheese, then wrap w/bacon. Slow cook on the grill for about 45 minutes and they are no longer too hot. Cook over direct heat for 20 minutes for hotter jalapenos.

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Kenric

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Reviewed: Apr. 20, 2009

We did not care for these at all. Lacking a lot of flavor. I added some garlic powder to the cream cheese and it still was not enough. Not a keeper for us!

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hottie

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

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Reviewed: Apr. 18, 2009

These are wonderful!! They go well with any meal. I personally like a little less cream cheese, but my boyfriend likes extra so it works out perfectly!

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crystalcooks

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Reviewed: Apr. 15, 2009

OMG, these were the best we've ever made! I followed the advice of a user and boiled the peppers after cleaning them for 4 mins, then soaked them in cold water another 3-4 mins before making and grilling and they were PERFECT, even the kids ate them!

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countrymomma270

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

These are fantastic! Now this is what I bring to all the family/holiday get togethers. Everyone loves them and they're so simple to make! I've also learned you can put them in the oven at 200 - 300 degrees and keep them in there for awhile, them come out great. The lower the heat and longer they stay in the oven, the better they come out. (That is, if you don't have a grill handy/heated.)

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heatherhoolala

Cooking Level: Beginning

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Mar. 30, 2009

O yeah! don't worry about the bacon falling off...worry about the cream cheese melting out. we used tin foil to cover them. what a great appitizer

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John

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Reviewed: Mar. 19, 2009

yum! I've been trying various recipes and although the bacon makes this one untraditional, it was quite a hit with my family.

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Sarah Caldwell

Cooking Level: Intermediate

Living In: Havre De Grace, Maryland, USA

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Reviewed: Mar. 19, 2009

These tast great, but were difficult to cook. Bacon on a grill? It kept flaring up and burning everything. I will try this again using my toaster overn on broil and see what happens.

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AMERRIOTT

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Reviewed: Mar. 18, 2009

My company always love these peppers. We wrap italian sausage around the cream cheese gives it a richer flavor.

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mschris

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Reviewed: Mar. 7, 2009

These are awesome, however, as with most things I made some changes. I thought just cream cheese would be bland so I added about 1 1/2 tbs. of McCormick's Grill Mates Cinnamon Chipotle seasoning and probably 1/4 c. of shredded sharp cheese. They were wonderful!! Definitely a keeper!!

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Feb. 28, 2009

LOVE THESE! I looked up the recipe because my friend made them and we couldn't stop eating them. He makes them with maple-flavored bacon, and OH MY GOODNESS, the mixture of hot and sweet is amazing. I highly recommend that substitution. And great idea in the other reviews about refrigerating ahead of time to avoid the cream cheese leaking out! Thanks!!

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AmandaSC

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Reviewed: Feb. 24, 2009

Yummy! We have made this version for quite a while, but I took the advice of others changed the recipe up a bit. First after taking the seeds out, I boiled the jalapenos for a few min. I like mine with a bit of a kick but not too much. I also used another's suggestion and added the dry ranch powder to the cream cheese. Very good! I will have to try the garlic and worcestercire next time. I also used the oven this time. 350 for 25 minutes. After that, I then popped them in the broiler for a few more minutes. My bacon just needed a little extra browing. Yum Yum! One step I think is a must is to pop em in the freezer before cooking. I didn't do it this time and the cream cheese did ooze out. But delish anyways!

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Rebecca

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Reviewed: Feb. 24, 2009

Very easy to make.With just the right kick.

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Paul

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Feb. 20, 2009

So delicious - I was actually thanked for bringing these to a Super Bowl party! Half were prepared as written, and I added worcestershire sauce and garlic powder (just a bit) to the cream cheese in the other half. Both were delicious, but my personal preference is on beefing up the worcestershire and garlic. Either way, these aren't your ordinary Jalapeno Poppers - the bacon adds depth and makes them addictive. Seriously, people were standing there eating one after the other - glad I quadrupled the recipe!

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CHESAPEAKELIFE

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Reviewed: Feb. 19, 2009

Didn't turn out as well as I'd hoped. Maybe the bacon I bought was too thick. . . seemed undercooked after suggested time. Easy to make.

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Kelli

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Be sure to de-seed your jalapenos before filling them with cream cheese! These are simple as heck, and a huge crowd-pleaser! So tasty and addictive - Every time I make them I eat one too many! I broiled mine in my oven seeing as I have no grill & it was wintertime. These are highly recommended and so easy to make!

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Feb. 16, 2009

These are amazing. I had them at a superbowl party and decided to make them for a party I was attending. I followed the recipe but I baked them instead, and they still turned out great. They came out quite greasy from the bacon though, but I'll bake them differently next time.

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Onna

Cooking Level: Beginning

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Reviewed: Feb. 15, 2009

We used this to finish up the garden jalepenos. It's a good recipe, but the peppers were still really HOT; I think I would roast them on the grill first, then stuff with cream cheese, wrap in bacon, and roast on grill or in oven.

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