Reviewed: May 6, 2008

Made these for a party, they came out very good. They're a bit messy to put together, but have fun with it. If I made them again, I'd use smaller proportions, since I had a lot of the cheesy mixture left over.

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lillpup

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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Reviewed: May 4, 2008

Pretty good, but the recipe as is, could use a bit more flavor, in my opinion. I added crushed garlic and onion powder to the filling, and it could've used more salt. Also, not rating the recipe based on this because I know it depends on the peppers, but mine weren't hot at all and definately could've used some kick in the filling (and that's coming from a person who thinks mild sauce is too hot!) I will definately make these again, only adding some more flavor next time.

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Apr. 5, 2008

These are fantastic and so easy to do! My family isn't big on the breading, so we skip the last step and just bake the jalapenos with the cheese mixture. Even my kids love them, and they are always requested at parties!

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HOLLYTAMALE

Cooking Level: Intermediate

Home Town: Escondido, California, USA

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Reviewed: Feb. 4, 2008

These were a hit! The recipe could easily do 30-35 poppers. I used 2 tablespoons of sour cream instead of the mayo, 1 teaspoon garlic powder, 1/8 - 1/4 of a cup of Monterey Jack cheese, shredded or cut up fine, and a few dashes of paprika. I also blanched the peppers for 2 minutes. Be warned - Do not breathe in the steam from the boiling water when you empty the pot! I knew these peppers were very hot when I did that so I toned down the filling. I coated once in flour and twice in egg, breadcrumbs. I also left the stems on and this added for easier handling and looked nice too :-) I did fry mine only because my daughter had made mozzarella cheese sticks (yummy!) and the oil was hot. Took about 1 1/2 minutes at 375F or 190C fryer temp. As for the extra filling I had left over, I heated up and used it as a dipping sauce :-)

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Lynesi

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 31, 2007

My son and I really enjoyed these poppers. I substitued sour cream for the mayo and added chopped bacon to the mixture. Also added a little garlic. The cheddar cheese flavor was wonderful. The crushed corn flake coating is the way to go rather than bread crumbs. I really liked that they were baked rather than fried. Thanks!

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pharmgirl

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

I made these for my husbands weekly poker night and I was told they were gone in minutes. Did not have the leaking problem, maybe because I made them ahead and refridgerated them, then the guys baked them when they were ready.

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Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 23, 2007

I made this for my hubby's 30th bday poker night. It got rave reviews. I made some minor changes based on our likes (mild Cheddar instead of sharp.)

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Nicole R

Cooking Level: Expert

Home Town: Ida, Michigan, USA

Living In: New Boston, Michigan, USA

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Reviewed: Sep. 18, 2007

I think they could have been a five...if I would have let them cool down a bit to enjoy the flavor more. Here are some of the suggested items I followed: -Italian seasoning vs corn flakes -Blanched the peppers for 2 minutes -Added other spices such as onion powder and garlic powder -Used a mixture of cheeses (smoked cheddar and moz) I thought using flour first was a waste of a step. Makes the process very messy.

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Ped

Cooking Level: Expert

Home Town: Blaine, Minnesota, USA

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Reviewed: Sep. 4, 2007

Totally awesome! At a campground we frequent these are the #1 requested appetizer. I wrap the peppers in a half slice of bacon secured with a tootpick and bake at 350 degrees for approximately 30 - 35 minutes. Thanks for a great recipe!

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SUEDONOFRIO

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Reviewed: Aug. 23, 2007

Very Good!! I added green onion, crumbled bacon & extra cheddar cheese to the stuffing. I also left some of the seeds & vains in the Jalapenos. We like very spicy food. The Jalapenos came out great. I made about 75 of them for a weekend get together and they were gone w/in 30 min of taking them out of the oven. These have already been requested for the next get together.

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Michelle T.

Cooking Level: Expert

Living In: Waller, Texas, USA

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Reviewed: Aug. 11, 2007

These were great. I blanched the peppers, rolled the stuffed peppers in flour first, and baked them. I didn't have any corn flakes so I crushed up some tortilla chips. It was very different. Next time I get corn flakes I'll try this again.

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Lauryl

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2007

Delicious but I followed the advice of another reviewer and used 1/2 crushed tortilla chips and 1/2 crushed Cool Ranch Doritos for the coating - awesome - everyone raved about them.

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KREISECK

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Reviewed: Aug. 5, 2007

I liked the cornflake coating more than I thought I would and the combination of cheese. Baking rather than frying appealed to me too.

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MSNOEL

Home Town: Union City, Tennessee, USA

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Reviewed: Jul. 29, 2007

These were definitely good. I read the reviews prior to making them and I took some of the advice. I made the cheese filling mixture the evening prior to making the peppers - it turned out delicious. I did add a little bit of garlic salt because some of the reviews said that the filling was too mild. I did blanch the cut/seeded peppers for about 2 min prior to working with them. I would suggest drying the peppers off or letting them air dry for awhile before stuffing and coating them because the batter did not stick as well to the wet peppers. I also found that it worked well coating the stuffed peppers in flour prior to coating them as well. I actually tried several coatings when I made these. If you want your poppers to look pretty, I suggest italian bread crumbs. Work in small batches because the bread crumbs tend to get goopy. They tasted very good too - one coat is just fine. I also tried a 1/2 and1/2 mixture of bread crumbs and tortilla chip crumbs. These were pretty good, too. My favorite was a 1/2 and 1/2 mixture of finely crushed tortilla chips and cool ranch doritos. Mmmm - these were oh-so-crispy and tasty. I used 18 peppers and I did have a little bit of filling left. Some of the cheese did melt out of the filling but it was not a big problem. I recommend filling the poppers a little over the edge - more filling tastes better. I hope this helps!

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Reviewer:

JULIE0330

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Reviewed: Jul. 28, 2007

A bit messy to put together, and not as nice looking as the versions you see in restaurants, but these had a good taste.

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SMURFGIRL

Cooking Level: Intermediate

Home Town: Wethersfield, Connecticut, USA

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Reviewed: Jun. 29, 2007

This is a great recipe for poppers. I have made them many times for many different occasions and people love them. They are always the first to go at gatherings and are always requested by people if I am bringing something for their party. They have great flavor, are nice and crispy, and the peppers are always soft and the perfect texture. Cleaning the jalapenos is the hardest part but even that is not so bad. I will try the piping method for the filling as somebody mentioned...that sounds like a good way to stuff them. Try these...you will love them!

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: May 23, 2007

Great alternative to deep frying

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fozzbeats

Cooking Level: Expert

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 2, 2007

I just made these last night as a "try-out" for a Cinco De Mayo Party this weekend. I'm glad I did. First, these are good, however, not "showy" material. Not sure if they're good enough to bring to a potluck. We tried all different ways using a variety of the reviews found here. If I do bring them here are the changes I will make. I will add a bit of chili powder to the filling - which was very tasty. The crushed cornflakes are WAY BETTER then the bread crumbs (as was suggested by others) and we added chili pepper flakes to the coating. I read a review to blanch the peppers first, which we didn't do but I will next time because they were not nearly soft enough. We found the the amount of Jalapeno Pepper to filling was not in proportion so I would ream the pepper out a bit more before I stuff them too. I will also change the cooking time. The coating was done and the cheese started oozing out at the 10 minute mark. It was a good start to a potentially great appetizer.

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Reviewer:

I_Dabble

Cooking Level: Intermediate

Home Town: Mcgregor, Ontario, Canada

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Reviewed: Apr. 2, 2007

These were very bland and just so hard to make. I will not make these again. I made them for a party and nobody ate them. The plastic wrap stayed on them the entire time...not even one was eaten. I guess they didn't look very good either. It was hard to keep the crushed corn flakes on them..it was just a big mess.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 15, 2007

These are wonderful! I made a few changes: I cut off the tips and scraped the insides clean with a apple peeler. I stuffed with cream cheese, garlic salt, and cheddar cheese using the ziplock bag method. Then dredged in flower, dipped in egg, rolled in italian bread crumbs. I repeated for extra crunch. I put them upright in a muffin tin and baked. Be sure to not overcook! They have a wonderful aroma when baking!

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