Reviewed: May 21, 2012

Although these do involve a good deal of work, they really are the best jalapeno poppers! They also freeze well, so you can make a large batch and enjoy them at other times.

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Marley29

Reviewed: Apr. 19, 2012

Good, Kind of a process but tasty.

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Megan

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Home Town: Conyers, Georgia, USA

Living In: Los Angeles, California, USA

Reviewed: Apr. 18, 2012

It takes a lot of time but the compliments and empty platter were worth it! They hold up very over night in fridge and reheated in oven. They stayed crisp and delicious! I've made them for 3 parties and they're a hit every time!

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catita

Reviewed: Apr. 7, 2012

Yummy is an understatement. Hubby made these for my birthday dinner. He used milk and flour; then milk and breadcrumbs; then milk and panko breadcrumbs (by accident). Delicious!! Will make again and again!!

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ALICAT2999

Reviewed: Apr. 2, 2012

This is a very good dish. Despite what others said, they were very spicy. The spice comes from the jalepenos so don't blame the recipe if your jalepenos are bland. Buy better jalepenos next time. The recipe could be improved by blanching the peppers first and adding a dash of salt to the flour. Otherwise, it's almost perfect.

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verafx

Reviewed: Mar. 20, 2012

These were Delicious! I did minimize and add an egg to the milk. I also used Almond milk instead or regular and omitted the bacon bits. But other than that I will def make again! I served them with sweet red chilli sauce! What a great combo! Thanks for this great recipe!

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yummiicooks

Reviewed: Mar. 17, 2012

These weren't very good, they were bland and for some reason the jalapeno just tasted like a bell pepper. I boiled the peppers first for about 2 minutes but should have done 4 as they were still kinda hard after frying. I also left in all the seeds and used seasoned breadcrumbs. The breading came out great but alas I was left with a not spicy at all bell pepper with creme cheese. I'll stick with my poppers wrapped in bacon cooked in the oven.

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meluvsfood

Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

These were amazing! The only thing I did differently was blanched the jalapeno peppers longer. They were nice and soft and yummy!

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JESS0387

Reviewed: Mar. 7, 2012

Incredibly labor intensive! But darn TASTY!! I doubled the bacon bits and added a pinch of sugar to the filling mixture. Where the recipe says let sit for 10 minutes to dry, put them in the refrigerator. The cold makes the flour and breadcrumbs adhere better. Part of me doesn't want to do all the dipping again and the other part of me wants to make like 10 dozen and freeze them. To be eaten as desired.

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CountryAngel

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

Living In: Temple, Georgia, USA

Reviewed: Feb. 25, 2012

A good basic recipe to extend from. I used a mixture of cheeses instead of just cheddar. After halving and seeding the peppers, I boiled them for about 2-3 minutes and shocked them with cold water to stop the cooking, then cooled further before filling (as suggested by another user). Without this step, the peppers are a little too tough. If You don't have bread crumbs, you can use corn meal like I did myself. Not a perfect recipe, but it's easy to fix it to your taste.

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