Reviewed: May 20, 2012

Awesome!! I did this on italian bread, soo light. Loved it!!!

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Reviewer:

sewoverdrawn

Cooking Level: Intermediate

Home Town: Jupiter, Florida, USA

Reviewed: May 17, 2012

I followed the recipe exactly........Easy and delightful.. so very good.......Can't wait to share with, the rest of my family.... We love the spice and this is just enough... Not too much and not too little. Thanks for sharing... Perfect!

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Reviewer:

Chris

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Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Granbury, Texas, USA

Reviewed: May 9, 2012

Great! I used sliced ciabatta brea.d from the deli. I would not "tweak" this recipe at all, perfect as is

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Reviewer:

robrtjaxon

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Apr. 21, 2012

Wow these are so tasty! I tried to use healthy ingredients when able, such as red. fat sour cream, neufchatel cheese, 45-calorie-a-slice wheat bread... and wow it was still really really good. Otherwise I used normal tortillas, and shredded cheddar because I had it, plus sprays of butter spray instead of buttering the outside of bread. Going to have to make another one asap... :)

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Reviewer:

Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Lafayette, Colorado, USA

Reviewed: Apr. 12, 2012

Umm.. Wow :D A true home run here. A couple of suggestions would be to use a combination of fresh jalapenos and jarred ones. I found the jar kind didn't have enough spice so I had to add some cayenne pepper. Also, don't skimp on the bread! I have made this twice now. Once with ciabatta bread and then with whole wheat. While it still tasted delish on the whole wheat I think artisan bread is the best way to go on this. Both time I made it with colby and I don't think you can go wrong! Absolutely superb!

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Reviewer:

Bernadette Marlene

Reviewed: Feb. 20, 2012

I love this recipe as written...I wouldn't change a thing...you could really play around with this. Definitely a keeper.

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Reviewer:

Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

Reviewed: Feb. 9, 2012

Pretty good. I used mozzarella (all I had on hand) and it was still good. I bet cheddar would be awesome. For the bread I used English Muffin Loaves from this site.

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Reviewer:

mamabing

Reviewed: Feb. 7, 2012

Yummmy! Made just as the recipe states but added more jalapeno peppers because we like things spicy. The tortilla strips just add crunch to make it taste like an actual popper. Easy, quick and good!

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Reviewer:

Shanrenae19

Reviewed: Feb. 7, 2012

I must admit, I wasn't really totally looking forward to this sandwich. It intrigued me, but at the same time I HATE cream cheese, so I wasn't sure what to expect. What I should have expected is an amazingly close to tasting just like jalepeno poppers w/out the deep fried oozing mess sandwich! I followed the recipe, though I did sub white Italian sandwich bread for ciabatta roll. I gave Mr. LTH a bite and even he thought it was great and he's Mr. Sissypants when it comes to heat (I used diced canned jalaps and the heat level was just right). THANK YOU for a new sandwich staple in my world, BrandE!

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