Reviewed: Jan. 11, 2009

Best thing ever!!! My boyfriend begs me to make them. They are spicy with a great crunch from the corn flakes. And baking makes them healthier than frying. Absolutely Awesome!! But ps- wear gloves when working with the jalapenos. The first time I made them my hands were on fire!!!

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Amy

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Reviewed: Dec. 28, 2008

These were wonderful! I used crushed Cheeze-Its (garlic and parmesan flavor) to bread and, because many reviews said these lacked heat, I left a few seeds in each ... needless to say, I had everyone at the party crying for a glass of milk! Next time I'll leave the seeds out, but follow everything else.

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Lookin2Cook4GoodLookin

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Reviewed: Dec. 3, 2008

What a delight! I was glad to find a baked alternative to the popper. I didn't change a thing and it was perfect...and easy! Will be making again any chance i get.

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nikkimarie

Cooking Level: Intermediate

Home Town: Stanford, Montana, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 8, 2008

Delicious! The time it takes to make these poppers is time well spent. Much better than I have had in any restaurant. Great way to use all those jalapenos from the garden. Thanks for a great recipe!

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cherie

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

My husband asked for homemade poppers and at first I said, "are you crazy"? But I checked AllRecipes, and this one seemed do-able. Whaty I really like is that it mixes cheddar & cream cheese. I don't like plain cream cheese poppers, but the smoothness of the cream cheese really made the filling nice with the sharpness of the cheddar. I was a little worried about the heat of the jalapenos because I can never tell if they are going to be too spicy for people. These were just perfect. I did blanche them briefly as other reviewers suggested and that was good, except be sure not to breathe in the steam! I used bread crumbs because I didn't have any cornflakes. I bought 24 pretty good sized jalapenos and filled them all because the filling is a lot. Excellent recipe, I can't wait to make these again!

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NEENEE265

Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Oct. 4, 2008

I have made these too many times to count and every time I do they are gone before I get a chance to sample them. When I make them for someone who has never tried them before I then get recruted to make the for every occassion. I am known as the "POPPER LADY" ;)

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harbie

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

Best ever!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Aug. 15, 2008

Very good. No need to dredge in flour as other reviewers suggested (if you're subbing breadcrumbs, at least). I actually found that they stuck better without dredging. Served at a birthday party with Pepper & Apple relish (bought at Pepper Palace). Perfect combo!

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Hayly Amber

Cooking Level: Beginning

Home Town: Jackson, New Jersey, USA

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Reviewed: Aug. 13, 2008

Very good and simple recipe! I will make these again and again and again!!!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Aug. 5, 2008

I used crackers instead of cornflakes, and didn't use quite 8 oz. of cheddar since my kids got into it while I was doing the peppers. I roasted and peeled them. My jalapenos were pretty big and getting dark so these were hotter than *beep*. I did run out of cheese and breading before I made it through them all, double coating w/o making a double batch. Again though, the peppers were huge. Oh, and I also dredged them. These were very time consuming, but very delicious.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Jul. 30, 2008

Good stuff! Not as crunchy as what you get in a restaurant, but not as unhealthy either! I used less-fat cream cheese and you couldn't tell the difference. One trick is that it's much easier to stuff the peppers if the cream cheese mix is soft. I microwaved it 45-60 seconds and that did the trick.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jul. 30, 2008

These are wonderful! I used non-dairy "sour cream" (Tofutti Sour Supreme) instead of mayo and panko instead of crushed cornflakes. I also added a bit of black pepper and chili pepper powder to both the bread crumbs and cheese filling. Very easy and I love that these are baked and not fried.

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2008

All I have to say is...... YUMMMMMMMM

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2girlsand1boy

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Reviewed: Jul. 16, 2008

These were delicious. I didn't boil the peppers first, and they cooked down just fine in the oven. I also didn't add spices to the filling...I just didn't think it needed any. I didn't have corn flakes so I coated them with crushed Fritos. Try it, it's good!

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 24, 2008

I made these for a cook out. They were gone very quickly. I do recomend either adding some of the seeds to the filling or just adding some red pepper to it. They are not at all spicy with nothing added and thats just not a jalapeno popper to me. Very good with that one change. They do take some time to bread though.

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Tia

Cooking Level: Expert

Home Town: Morton, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jun. 16, 2008

Made these for the hubby and some friends (I can't do peppers and I'm allergic to mayo so I'll have to go by what they say). Everyone liked them and cleaned them up. Time well spent.

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BLCKANGL00

Cooking Level: Expert

Home Town: Chesapeake, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 15, 2008

These were great! I did tweak the recipe just a bit..instead of corn flakes, i used 1/2 italian breadcrumbs, 1/2 crushed french fried onions. I thought the creamcheese mixture could use some seasoning...my huband gave this 5 stars though. Said they were better than the store-bought kind! So I will definately make these again!!

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Foodnut08

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 11, 2008

OMG- these were so incredibly good. My friend and I made these last night and I ate so many I skipped Weight Watchers today! We blanched the peppers first and the fumes nearly knocked my kids out so be careful if you go that route. I'll need to invest in an oxygen mask next time I do that. We used a sharp cheddar cheese with bacon in it then dredged in flour before using the egg/milk wash. Added chili powder and cayenne pepper to the cornflakes. They were messy but fun to make! I think the cornflakes really make a difference! Definitely a keeper!

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Pourthewine

Cooking Level: Intermediate

Home Town: Easton, Pennsylvania, USA

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Reviewed: Jun. 10, 2008

These were pretty good, but I can't get over the poppers that Lone Star used to have so I can't give 5 stars..I subbed some Pepper Jack cheese for part of the cheddar hoping to give it more flavor. I also added some crumbled bacon and blanched the peppers for about 5 mins. They were still crisp afterwards, so I didn't really like that.

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GINGERLY88

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Reviewed: Jun. 2, 2008

these where good but making them was painful the peppers where way to hot evey time I touch them my hand start burning and went numb my whole body was numb by the time I was done probley had nothing to do with the recipe so I GAVE IT 4 STARS ANYWAYS

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