Reviewed: Jul. 25, 2008

Excellent appetizer.

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Reviewed: Jul. 22, 2008

Fantastic! Smoky, cheesy, and just plain good! Cooking jalapenos mellows the spice, so next time I may leave some seeds in when I stuff them.

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STEVIELYNN

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Reviewed: Jul. 8, 2008

I made this last night because I had some fresh jalapenos from the garden and my husband was wondering what I was going to do with them. I used dry ranch mix in the cream cheese filling and they quickly disappeared and my faily said they were "A definite do over again." I am sure my husband will double the amount of jalapeno plants in the garden next year.

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Kedo

Cooking Level: Expert

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Reviewed: Jul. 6, 2008

I liked this recipe. It was easy and tasty. I did not change a thing, but I did put them in the freezer for about 15 minutes before putting them on the grill. I did not think they were spicey, but I took all the ribs and seeds out of the pepper. I didn't bother with securing them with tooth picks and I didn't have any issues with leakage or unwrapping, but I tucked the bacon in as I was wrapping. I also was able to do these a day ahead which is a bonus in my book. Thanks for sharing this recipe I will be making this again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 1, 2008

These were delishious! My husband loved them and wanted me to make more...i did them in the oven at 350 for around an hour, came out really good and spicy! Thanks for the recipe...will make again :)

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Amanda L.

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 23, 2008

These tasted great, but they were pretty messy & not very appetizing looking. Next time I will heed the advice of prior reviewers and freeze them for a bit before grilling to see if that keeps the cheese from "oozing" out. I'll also leave some membrane/seeds for a little more bite (though my peppers were also exceptionally large and I've been told the larger the pepper, the less bite?). UPDATE: Just made these again today w/extra jalaps from Jalapeno Chicken II and put them in the frig for awhile before grilling...had NO issues w/the good stuff oozing out on the grill-it all stayed neatly inside the pepper where it belongs. ;)

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

My wife and I do them this way all the time we have found that one of the best ways is to cut the bacon in half and use the whole peace to wrap it in by crossing the bacon so that it seals the whole thing. Also some of the cheap bacon tends to be so thin that it leaves holes in outer shell and the cream cheese tends to leak out. I believe far better than store bought Jalapeno poppers.

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Albert

Cooking Level: Intermediate

Home Town: Fernley, Nevada, USA

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Reviewed: Jun. 14, 2008

We absoloutly loved these, so much my hubby added them to the menu at our restaurant. So simple and good, a bit greasy, we also added finely chopped tomatoes.

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Shantal B

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 13, 2008

These were really tasty! You need to watch them carefully on the grill and turn them often. I used Oscar Meyer center cut bacon and only used about 3/4 of a slice on each jalapeno. I put them in the refridgerator for about an hour before putting on the grill. I didn't have any problems with the cheese leaking. I didn't need to use toothpicks and just stretched the bacon and tucked it in. I might try adding some shredded cheese or garlic powder mixed in next time.

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slancaster

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 13, 2008

These were very good, quite spicy, maybe I didn't get enough of the membranes out, but my husband loved it! I did use whipped cream cheese just because it was easier to scoop into the peppers. And I used center cut bacon, so a little less fat. Will be making again soon, but next time I'll be wearing gloves to work with the peppers, my hands were on fire for several hours!!

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scooter

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Reviewed: Jun. 12, 2008

These are awesome! I mix in some minced garlic, garlic powder, chili powder and a handful of shredded cheddar cheese into the cream cheese mix with a dash of sea salt. Also use turkey bacon and low-fat cream cheese. Keeps them a bit healthier and lowers the chance of grill flame ups from the bacon grease. Huge summer party hit!

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Carie Parker

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Jun. 10, 2008

A nice side for grilled steak, fish and chicken. Hubby loves the heat!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 10, 2008

I GOT RAVE REVIEWS WHEN I MADE THESE FOR A PARTY!! I CUT TOPS OFF AND ONLY MADE 1 SLICE DOWN SIDE, CLEANED OUT MEMBRANE/SEEDS AND USED CREAM CHESSE,PEPPER JACK CHEESE, AND GARLIC POWDER. I ALSO USED WHOLE PIECE OF BACON TO WRAP-I 1ST CUT A 2" PIECE OF BACON TO COVER END WHERE TOP WAS,THEN WRAPPED REST OFF PIECE AROUND. DIDN'T USE TOOTHPICK,BUT DID PUT IN FRIDGE FOR 2-3 HRS.BAKED IN THE OVEN 450 TILL BACON WAS CRISPY.VERY YUMMMY!!

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MARYG

Cooking Level: Expert

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Jun. 9, 2008

Made these several times always the first thing to run out!! Never had a complaint! I like to mix in a cup of shredded mexican cheese blend to the cream cheese before I stuff just for added cheesieness. It is great without though! Also one time forgot the toothpicks and used spaghetti noodles and that makes the entire thing 100% edible!

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 9, 2008

I love these!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Jun. 6, 2008

My grandma always makes these during the holiday's, and they are great!

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KDLTX

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Reviewed: Jun. 5, 2008

I love these to bits. They are always a big hit. But I have to strongly recommend trying a bit of a variation--stuff them with shrimp and monterrey jack.

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cheeziekt

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 5, 2008

Everyone LOVED these! I followed others and put them in the freezer for about 15-20 mins before baking them. My group is all on diets so I used fat free cream cheese and turkey bacon. You couldn't tell! They were amazing!!

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Regs83

Cooking Level: Beginning

Home Town: Waterbury, Connecticut, USA

Living In: New York, New York, USA

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Reviewed: Jun. 4, 2008

My husband's family has made these for years. They're a huge hit! We call them 'mice' & every time we host a BBQ they're the first thing off the grill.

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Rachel Wadsworth

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Mission Viejo, California, USA

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Reviewed: Jun. 3, 2008

These are awwwwesome! I make them all the time for myself and friends bring me the ingredients to make for them lol..I have wrapped them in the bacon but have also wrapped them in ham. Slice the ham slice into strips to fit the halved pepper. Oh, gotta go and make these today now Delish! (I did mine in the oven at 300 will have to try the bbq!

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