Reviewed: Apr. 14, 2012

Im a Texan and have been making these for years, every family get together we make them by the 100's because they are so tasty. Instead of cajun seasoning we use cream cheese with flaked crab meat and FRESH jalapeno peppers, they have a much better taste and easier to work with. Here we call them armadillo eggs and no bbq, picnic or any other thing we all do together would be complete without Dilla Egss

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3 users found this review helpful

Reviewer:

Helen

Reviewed: Apr. 12, 2012

I've made ones like this several times and ALWAYS a huge hit!! We love them! Except the recipe I follow has 1/4 cup shredded cheddar cheese mixed in the cream cheese. And instead of mixing cajun seasoning into the cream cheese, I mix chili powder (and I think you could use cajun seasoning too) with 1/2 cup of brown sugar and sprinkle this on top of bacon wrapped peppers. So good!!

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3 users found this review helpful

Reviewer:

Suzanne

Reviewed: Apr. 11, 2012

Gray streaks on the peppers warn HOT!!!!! You want milder? Look for smooth shiny green skins.

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18 users found this review helpful

Reviewer:

loiswalton

Living In: Broussard, Louisiana, USA

Reviewed: Apr. 10, 2012

Love these I have been making these for years only difference is I add shredded cheddar cheese to the cream cheese. Never any leftovers.

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2 users found this review helpful

Reviewer:

nicolepizzo

Cooking Level: Expert

Home Town: Paragould, Arkansas, USA

Reviewed: Apr. 10, 2012

To neutralize your hands after handling peppers, clean with any citrus. I always end my salsa with the lime as it is part of the recipe and makes my hands eye safe.

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6 users found this review helpful