Reviewed: Feb. 21, 2007

These were very easy to make and turned out incredible! Very comparable to restaurant versions, and even tasted great the next day. Will definitely make again.

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cookinct

Cooking Level: Intermediate

Home Town: Fairfield, Maine, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Feb. 6, 2007

AMAZING! I added fresh cilantro and 1/4 cup sour cream to the cheese/mayo/cream cheese mixture. Then piped it into the halfed jalapenos using a ziplock bag (cutting one corner off). Also the process went fast b/c I had a helper. She cut and seeded the jalapenos while I piped in the mixture. Then she rolled in flour/egg and I coated them with corn flakes. Absoutley amazing, I got rave reviews! I cannot wait to make again.

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Jan. 26, 2007

I made them for New Year's Eve and they were a hit. I hollowed out the peppers instead of slicing in half but then ended up having a hard time getting the breading to stick. The whole pepper adds to the spice, which everyone liked.

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jag611

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Reviewed: Jan. 21, 2007

Awsome!!!!!

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jasonL

Cooking Level: Intermediate

Home Town: Hudson, New Hampshire, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Jan. 6, 2007

These were a huge hit! I must have had larger jalapenos than other reviewers because the inside filling was just enough. Dipping in flour first greatly helped the Italian bread crumbs stick. Might try cereal instead next time for some crunch. Definitely wear gloves as others have suggested!

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JANET0325

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

I did not like these-- I give them 3 stars because my husband gobbled them down. They were bland, despite adding tabasco and chili powder to the filling. Also, the filling was not very creamy, possibly because I used reduced fat cream cheese and there was a good portion of it leftover, despite filling 16 HUGE jalapenos. Although I thought I was very careful handling the seeds, I did burn my right hand slightly. If this happens to you, try soaking it in milk for awhile, and don't rinse the milk off. Good luck if you try this recipe-- it is not worth the trouble IMO.

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ChaChaKABOOM

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Reviewed: Jan. 2, 2007

Excellent, EASY recipe. I followed other reviewers' suggestions of dredging in flour (with a bit of cayenne added) before the egg. I also added a couple tablespoons of chopped cilantro to the cheese mixture, and used panko instead of cereal. My jalapenos were about 2 1/2" long X 1" at widest spot. 15 turned out to be the perfect number for the filling amount. Great!!

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 2, 2007

These were okay. Very time consuming and messy. I will not make them again. They are not bad when finished but not worth the effort.

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 30, 2006

This was very good, (I previewed them tonight before I make them for a party later.) Though a few people mentioned they weren't as hot as they would like, and I'm sure many already know this. Jalapeno's differ from pepper to pepper and also it helps to leave a seed or two if you'd like them spicier.

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 30, 2006

Followed the recipe exactly - even after reading reviews - turned out pretty decent. Filling isn't super creamy - I would cut back on the shredded cheese and maybe add a little sour cream. I made a berry sauce to dip them in which they much needed. Did have to dip in flour before egg to make flakes stick. Some onion and/or garlic in filling would probably help as well. Overall good though, will make again.

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Jami Buretta

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Reviewed: Dec. 29, 2006

These are FANTASTIC! Great recipe, pretty simple and they were gobbled up! I will definately make more!

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CR

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Reviewed: Dec. 22, 2006

This dish was a real hit at my party. Several people asked for the recipe.

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Kris and Cornell

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Reviewed: Nov. 20, 2006

This is a hit every time I make it and people can't believe it's homemade! I use reduced fat mayo, cream cheese, and cheddar/monterey jack cheeses. I also use corn flake bread crumbs instead of cereal, I find that it sticks better. Also it's wise to use latex gloves when handling the peppers.

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Susan A.

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Nov. 20, 2006

This recipe is outstanding and worth the work. Everyone I have made these for who likes spicy food loves them. I serve these with a sauce recipe I found online that imitates Arby's Bronco Berry sauce. The sauce adds a nice contrast between the sweet sauce and hot jalapeno poppers. The seeds in a jalapeno are what make it really hot, so if you like these super spicy leave some seeds in. Otherwise, make sure you remove all the seeds. Also, I have found that garden jalapenos usually turn out hotter than store bought, but it may have been a fluke. I agree with other reviewers that you have to protect your hands. My eyes burn when I clean the jalapenos, although I have not protected my eyes.

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Liz

Cooking Level: Expert

Home Town: Burlington, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2006

Excellent recipe. I used light cream cheese and cheddar, so it didn't melt all over the place. I also used some healthy bran cereal which was a bit sweet which was just perfect. It's a lot of work, but worth it. We couldn't stop eating them.

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RAD0

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Reviewed: Oct. 1, 2006

I explored the internet and included many recipes from "allrecipes" for the best tasting jalapeno popper. I chose this recipe based on the baking method, rather then fried. I followed this recipe to the "T" and found it easy to pipe in the filling, (using the ol' corner of baggie method) and gently rolling the peppers in milk/egg, then cornflake crumbs. Not hard at all, milk, egg mixture really stuck to pepper, and cornflake crumbs a perfect combination. Was delicious! Family ate all, (and had quite few from garden). I really like the baked part, honestly didn't miss the "fried" mess that usually comes with frying. Really worth a very small effort!

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Andi

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Reviewed: Sep. 14, 2006

These were great! The whole family loved them. There was so much filling left over that we ended up doubling the amount of peppers though. I added a bit of chili pepper, paprika, and garlic salt to the cheese mix, just to spice it up a bit, and that worked really well. Before dipping the peppers in egg I dipped them in flour with a bit of those same spices, plus salt and pepper. Crush the cornflakes finely, and beware, they get gummy after ten or so peppers, and you'll need a fresh bowl... but we tried both bread crumbs and cornflakes, and all agreed the cornflakes were *much* tastier. The crunch is great! Finally, we warmed and thinned a little raspberry spread to dip them in, and it was the *perfect* touch... sweet and spicy, these babies were well worth the work.

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VALIERRAN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Aug. 30, 2006

These were great! My friends gave the recipe five stars. I actually used whole, canned jalapenos and cut in half. I also like the fact they are baked and not fried. I served with ranch dip on the side. Great recipe!

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Aug. 29, 2006

They were messy time consuming to prepare. But my husband and son thought they were good so I gave it 4 stars

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: Aug. 18, 2006

Wonderful! I used breadcrumbs (didn't have cornflakes) and fresh garden picked peppers. Most of the 'heat' comes from the seeds and ribs. Scrape the ribs out for milder tasting poppers, leave them intact for a hotter taste.

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Sheena

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