Reviewed: Jan. 30, 2009

My husband came home from work with this recipe he had gotten from a friend. I am not a jalapeno eater myself, but he says they are great.

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gertrong

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Reviewed: Jan. 29, 2009

You can do these in the oven at 425 degrees but be sure to use turkey bacon so the grease doesn't splatter. These are always a hit at any gathering.

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srv4lvr

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Reviewed: Jan. 21, 2009

Although I have made these probably fifty times, I'm just getting around to reviewing them. I have made them as written and also made them adding dry ranch dressing mix and shredded cheddar to the cream cheese. They are delicious either way. They are a favorite at our house!

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Cricket aka MrsB

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Pearl, Mississippi, USA

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Reviewed: Jan. 12, 2009

I added a little shredded cheese (combo of cheddar, mozza & jalapeno jack) with the cream cheese. Awesome! You definitely need to use two pieces of bacon per pepper: I used one per pepper, trying to reduce the amount of fat, but you need the two slices to cover the pepper.

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Shauna

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Reviewed: Jan. 11, 2009

Very good, all made were eaten. Trick is to keep the cream cheese from leaking out an getting the bacon cooked sufficiently. I let them sit wrapped in the fridg over night. I grilled them on a hot grill upside down until bacon browns. then turn over to help keep filling in. After the other side browns, I then put them in the oven under the broiler (on low) for about 10 minutes. They stay warm in a glass baking dish for about an hour.

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Tom

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Reviewed: Jan. 9, 2009

very good

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 6, 2009

Yum! I could eat these as an entree! They are best grilled but I have cooked them in the oven a couple of times with good results.

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Texastwinkie

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

My son made these last night. He didn't seed them. He spread cream cheese on them, wrapped in bacon and put them on the grill. I was afraid to eat them with the seeds, but ended up eating 4 of them myself. They weren't as hot as I thought they would be. Another good way to eat these is to slice and seed them and put peanut butter inside of them. Believe me that's also very good. You don't have to bake or grill them. The bacon wrapped ones are still the best.

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SHELLBACK

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jan. 3, 2009

One of the best things that I've ever tasted. Out of this world good, a must try.

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treymatula

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Reviewed: Dec. 28, 2008

I made these for our boxing day lunch and they were a hit! I used 12 peppers (24 halves) with only one package of cream cheese and had lots of filling! I split the cream cheese in half, left one half plain, and added the membranes and seeds from 6 jalapenos (all chopped up) to the other half. Some of the people in our family LOVE hot stuff, others of us not so much. We wrapped them in bacon, secured them with a toothpick, and made sure to cook the "hot" separate from the "not". We cooked them in the oven on a foil lined sheet with sides til the bacon was cooked and then watched them disappear off the trays! Excellent recipe. Sooo simple!

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AuntyB

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Reviewed: Dec. 26, 2008

I made a huge batch of these little devils so I was lucky enough to have leftovers. Here are a few of the great ways I used them up: 1) Slice them up and use them to top pizza (with a little chicken and roasted red pepper), hamburgers, quesadillas, or nachos 2) Mix them into potato soup or chili 3) Add them to artichoke or spinach dip 4) Make a baked potato happy 5) Add to cornbread batter 6) Stir into ranch dressing for an amazing salad topper Is anyone else getting hungry? Time to get cooking!

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bibliophile

Cooking Level: Expert

Home Town: Malone, Wisconsin, USA

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Reviewed: Dec. 26, 2008

We don't use toothpicks. We cook these on a broiler pan in the oven at 400 for about 35-45 minutes(with the bottom pan lined with foil for easy clean up). Using the broiler pan ensures the jalapenos don't end up swimming in bacon grease. Also, try putting honey on the bacon before wrapping the jalapeno - it adds a nice flavor! My sister didn't know about the honey and kept asking me what kind of bacon I was using, because the flavor was so good.

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Robyn

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Reviewed: Dec. 25, 2008

very, very good! they got rave reviews. to cut the heat i removed the seeds and membranes then boiled the halves for 5 minutes. all that lowered the heat TOO much. i blended Ranch dressing mix into onion and chive flavored cream cheese and that worked well. i forgot to chill them so the cheese wouldn't melt and run out but the cheese was straight from the fridge so it wasn't too bad. they're a pain to make but worth the effort.

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Ruth's Chris

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Dec. 22, 2008

I actually get cravings for these things. They are wonderful! How can something so simple taste so good? I've done them under the broiler when we didn't want to start up the grill. Of course, the grilling adds that smoky flavor that is just awesome, but both are good. If you chill them again after they are wrapped and then start grilling the cut side first, the cream cheese is less likely to ooze out.

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elite99999

Cooking Level: Expert

Home Town: Old Fort, North Carolina, USA

Living In: Forest City, North Carolina, USA

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Reviewed: Nov. 13, 2008

These are awesome! Try using pineapple cream cheese instead of plain. The jalapeno and pineapple along with the bacon work great together.

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J Martin

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Reviewed: Nov. 12, 2008

I use the ice water overnight, stuff them, and once I turn them on the grill, I brush them with BBQ sauce. My husband had been missing out until I did that. He didn't believe me that they weren't spicy. And anything with BBQ sauce is a winner. Now I just wish I'd made more!

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LAURAJFROST

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Reviewed: Nov. 12, 2008

fabulous! and so easy!!!

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Kat

Home Town: Dallas, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 9, 2008

Excellent! My wife and I love these, although we couldn't get any of the kids to try them. The wraps made from garden grown jalapenos were much hotter than the grocery variety, but still great!

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Oct. 21, 2008

YummY! I blanched them in boiling water for a few minutes, drained on paper towels before filling them. I also used turkey bacon. the last few minutes of cooking time I turned the broiler on to crisp up the bacon.

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skyblue

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Reviewed: Oct. 19, 2008

I took these to a tailgate party and they were a hit. I didn't care for them myself because it's hard to get the bacon done on both sides without the cheese trying to run out. But other than that they were really easy to make and good butI highly suggest you wear gloves messing w/ the jalepenos.

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