Reviewed: Jun. 17, 2013

These were a huge hit. I made them as stated in the recipe. I took the advise of others and baked them on low in the oven for about an hour on a rack. This crisped the bacon perfectly and the cheese did not melt out. Also take the advise and wear gloves while prepping these. I cleared all of the seeds and membranes and they still had a kick...which is what we like. I will make these again and again!

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Reviewer:

mel0621

Reviewed: Jun. 16, 2013

I followed the suggestions of adding a packet of ranch and putting them in the freezer for 15 minutes prior to grilling. They were a HUGE hit! When my daughter saw me making them, she told me she wouldn't eat any because she didn't like them, because she didn't like cream cheese. She LOVED these! They were beyond great!!

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Reviewer:

tpenn621

Reviewed: Jun. 14, 2013

Great recipe just in time for summer grilling. Has a nice creamy flavor packed with heat! Will have to double the next time I make these...they go quick.

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Reviewer:

yellwdaisy

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

Reviewed: Jun. 10, 2013

I made this recipe for a small BBQ with friends. They loved it! They all told me I have to make this again, like I didn't have an option not to. The only thing I did that I didn't see in any other suggestion was precook the bacon a little in the oven. It got crispier on the BBQ that way.

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Reviewer:

Jess27ica

Reviewed: Jun. 10, 2013

These are awesome :) If you don't have a grill, you can just wrap these up without the toothpick (make sure it's wrapped tight) and cook them in the oven. Cover a baking dish in foil and broil the wraps for about 10-15 minutes, then bake at 400 for another 20 or so (based on how crispy you want them), flipping them over halfway through. Because of the foil on the dish, cleanup is very easy and they come out perfect and crispy.

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Reviewer:

briahnanicole

Cooking Level: Intermediate

Reviewed: May 21, 2013

Every time we make these, they are a big hit. We have a few friends that can't handle the heat of the jalapenos, so we started using the colorful sweet peppers as well. They are still as good as the original recipe. Outstanding for picnics, outdoor parties, or where ever/when ever the grill is heating up!

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Reviewer:

jmanore

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Lindstrom, Minnesota, USA

Reviewed: May 20, 2013

I pre-soaked the jalapenos for about 20 minutes after seeding them as I do not like super spicy food. That was enough time to remove most of the heat. The flavor was excellent.

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Reviewer:

misslibs

Reviewed: May 14, 2013

Husband loved these....but I wish I had known to wear gloves when cleaning Jalapenos. My hands burned for hours..... lesson learned!

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Reviewer:

Kristin

Reviewed: May 9, 2013

These are very good. But after slicing in 1/2 and cleaning the peppers, I blanched them in boiling water for 2 minutes and removed to an ice bath. I'm not a big fan of biting into raw jalapeños. I also served with a sweet pineapple salsa which really brought the dish together - sweet, spicy, and salty. Medium heat worked for me; high heat burns them by extracting the cream cheese out causing flames. Alternatively, I would like to try to partially bake the bacon to - cooked but still limp- wrapping the pepper and then broiling until crisp.

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