Reviewed: Nov. 13, 2011

this recipe is good but i changed a few things. first i used a serrated knife to lightly scratch the skin instead of peeling it, to peel it was taking to long and was proving (for me) to be impossible, second i added a little bit of sausage to the filling mmmmmm good. have fun and enjoy!!

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Reviewer:

carniebrat08

Cooking Level: Beginning

Reviewed: Aug. 16, 2011

Loved the cilantro/garlic in filling. I leave stems on (as handle) for easier breading. I slice lengthwise along one side & use potato peeler end (prev mentioned) to gently scrap out seeds & some of the ribs. I swish around in water to help flush seeds out - then blot peppers dry. Using a baggie to pipe the filling works like a charm too. (Tip: lightly dust filled peppers with flour or cornstarch 1st so egg adheres better). Because this process requires a few steps I make at least 40 (or more) a batch. I prep the crm cheese and peppers one day...fill and bread (I use Panko crumbs) the next. I immediately freeze (single layer) on large baking sheet & then store in airtight bag. Poppers ready & waiting - YAY! Note: Jalapenos can vary in heat intensity and you can't tell by sight, feel or smell - only once you take a bite. P.S The 'Raspberry Inferno sauce" recipe on here goes wonderful as a dip for these! Give it a try.

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: May 7, 2011

I cut the peppers in half and stuffed with cream cheese mixture (I omitted cilanto and added shredded cheddar) Then I breaded the poppers and put into the fridge for an hour to firm up. Right before frying, I breaded the poppers one more time to give the poppers a nice thick, but not to thick, crust. I will use this recipe again! YUMMY

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3 users found this review helpful

Reviewer:

albina

Cooking Level: Intermediate

Reviewed: Dec. 9, 2010

this was a good recipie.. my mistakes were truly my own. My motherwas given some pepers and it was passed that they were jalapenos... WRONG they were habaneros uh so I was killing my self and my friend with them. We only made it through 2 each... but the flavor was good.. And it killed her stuffy nose.. LOL. Defienitely will try again and I will go get my own peppers from the store... lol

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Reviewer:

kooldrinkahhhh

Cooking Level: Beginning

Home Town: North Chicago, Illinois, USA

Living In: Waukegan, Illinois, USA

Reviewed: Sep. 24, 2010

this recipe had a good flavor to it which shocked me because most popper recipes are either bland,chewy or undercooked. I would also recommend lowering your oil temp or to use a peanut oil or some oil that can handle the high temps and not ruin the flavor of the popper. not good if left over the next day. Guys dont be macho, trust me USE GLOVES when handling the peppers

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3 users found this review helpful

Reviewer:

chuck-e

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Reviewed: Jun. 18, 2010

MMMM...Yummy! These are good, but very time consuming (I tripled the recipe)...I can def. see why jala poppers are so expensive when you buy them out and already made; I did add some canned chopped jalapenos to the cream cheese mixture, which I think, made them a little hotter...my husband thought they were outrageously hot (but they weren't). Anyway, I enjoyed them, and I would make them again, only next time, I might leave my own addition of chopped jala OUT, so that my *pussy cat* of a hubby can enjoy them too! Haha! Thanks for the recipe! :o) And yes, use a ziploc baggie (as someone else pointed out) to pipe the filling into the jala.; it is a BIG help in saving time and its so much less messy!

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Reviewer:

SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

Reviewed: Nov. 29, 2009

ALERT!!! To help keep the burn off your hands and in your throat from the fumes...while cleaning the peppers, use plastic gloves and clean them under water. It is a life saver, trust me, good luck...countrygirl, :o)

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5 users found this review helpful

Reviewer:

Country Girl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Leicester, Leicestershire, England, U.K.

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 8, 2009

I have to say the filling for this is excellent. I added cheddar cheese to the cream cheese mix and used the leftovers as a delicious dip with crackers. This is a keeper.

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Reviewer:

lynnf1234

Reviewed: Nov. 7, 2009

This is a great popper recipe! I substituted panko bread crumbs, and cut out the veins inside the pepper to decrease the spiciness of the recipe. I serve with Trader Joes Sweet Chili Sauce. Yum Yum! To increase the spiciness of this recipe, simply mix the seeds from the peppers into the cream cheese mixture.

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Reviewer:

JAILORMOON

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Auburn, Washington, USA

Reviewed: Aug. 15, 2009

I followed this recipe to a "T" and they turned out super duper spicy. So hot in fact that my husband had to put them in the fridge over night and ate them the next day because they burned his mouth so bad. I suggest if you do not go for the extraordinarily spicy then do not broil the jalapenos before stuffing them with the cream cheese. Might be unbearable for some. Other than that, my husband thought they were great.

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5 users found this review helpful