Best Ever Jalapeño Poppers

Wonderful recipe Heather. Thank You. I blanched my peppers in almost boiling water for 2 minutes. Then cooled them before filling. The peppers were just right, not too crunchy, not too soft. I did cook my bacon before adding it to the cheese mixture. Next time I will add more bacon. Also, after seeding the peppers they are not very spicy, so I think I will use Jalapeno cheese with the cream cheese for a little kick. I also sprinkled them with salt after they were fried. My husband wanted to eat the whole batch right then. I hope they freeze well, I want to use them when we go to an RV rally. Thanks a bunch for a great recipe.

WOW! This recipe is THE BEST. Just like a restaurant. Triple coating and letting each coat "set" is key. Time consuming, but totally worth the effort. My only changes are that I use real bacon that I chop up and I blanch the peppers for 2 or 3 minutes before I stuff them. I grow jalapenos in my garden so I wait until I have a LOT of them and I increase this recipe as needed. Then I flash freeze the poppers BEFORE frying. Throw them into a freezer bag and whenever I want some poppers I can fry up as many or as little as needed. They are just as awesome from the freezer and You can get all the hard work done in one day! Thank you for this crowd pleaser!!!

These were very eye appealing little goodies and very palatable. I was a little disappointed there was no heat to them. I suppose by eliminating the seeds you lose the hot effect. I will definately make them again with two small changes. Would use shredded pepperjack cheese to recapture the heat and seasoned bread crumbs, great breading but quite bland. Otherwise it's a keeper.

These poppers were the absolute best! I made a quick horseradish dipping sauce and it was just like my favorite restaurants. I used 1/2 c. mayo, 3/4 TBS. Katchup, 2TBS. horseradish, 1/4 tsp. paprika, 1/4 tsp. salt, and 1 dash black pepper. My husband loved them...can't wait to take them to a party! Thank you so much. :)

I fixed these for a New Year's party last year and panicked becase I thought I lost the recipe! These are fantastic! These are great to make ahead and then freeze. Once they were hard, I popped them into a gallon freezer bag and we can take them out as we please without going through the hassel of preparing them. They cook great from frozen.

I was sooooo disappointed with these!! After reading all the reviews, it just seemed to scream out 5 star, but these were definitely not! I used real bacon, jalapeno monterey jack cheese for a kick, and still the filling was completely bland. The whole thing was bland!! Will NOT be making these again!! Sorry.

The best popper recipe EVER! I had to use swiss cheese instead of cheddar because my husband doesn't like cheddar. If you like the heat, add the seeds and membrane (to your liking) to the cheese mixture. Also, I like to add garlic powder to the flour....can't go wrong there. This is a HUGE request for football season...as my hub has the guys over for EVERY game. Fabulous!! Thanks Heather.

I've been looking for a recipe for Jalapeno poppers and this one is a restaurant specialty in my kitchen! Fresh Jalapenos work wonderful in this recipe, I got mine right out of the garden. Beware though, DEFINITELY USE GLOVES! I didn't the first time and now I be sure to. Also, I found that it's best if cooking in a skillet on the stove to use shortening and be sure that it is at least deep enough to cover the entire jalapeno and stuffing. If you don't, you'll have to "flip them" in the oil and all the stuffing bubbles out. My whole family enjoyed these little babies, including my husband, who is very hard to please! Definitely try these for your next cook out, tailgate party, or just plain snack time. They're a real treat!

Made these and thought it was one of my crowning culinary accomplishments. It took quite a bit longer than I guessed and a lot more japelenos than I thought, (had to go back to the store) I had more cheese mixture than anything, so I hope it helps someone if I say make sure you have plenty of bread crumbs, flour, milk and peppers. But I was glad I made them, because now I have a freezer with many delicious appetizers ready for guests and/or my boyfriend who loved them. Left some seeds in and used pepper jack with cheddar and cream cheese because we like them good and hot. P.S. I wanted to add to this review, there are about three things that I neglected to say, first I used Turkey bacon in place of pork and I've not yet tasted bacon in these poppers so it doesn't add to the recipe to do that. Next when I said I left some seeds in, this made them Very Hot, it's great. Lastly, it would probably work better to boil the pepper a little first, like some reviewers have suggested because although they're good aldente, the breading separates when you bite them. I would think it would work better to have them softer.

So far we have ate about 100 in the past week! I'm sure we will be eating these for years to come. We also tried with just backing in the oven, don't dip in milk just put the bread crums on top and bake for 30 minutes at 300f. They were great too just without the oil.

These are excellent! I made these earlier tonight and I swear my mouth is still burning. Hubby's a heat-freak so I was pretty shocked hear "hot, hot, hot" through a mouth full of pepper. And while that has more to do with the peppers you buy than anything, these absolutely did not lack in flavor. I used fresh crumbled bacon and a lot of it. I also threw just a teeny bit of chipotle powder and ground pepper into the flour and then threw some ranch powder into plain breadcrumbs to balance things out and add a little "zing". You'll probably use a lot more milk, flour and crumbs than called for so be prepared. When deseeding/deveining the peppers don't forget to use gloves if you have them or even plastic wrap around your hands, a teaspoon to help scrape and wash up often! I don't fry much (still a bit intimidated by scalding hot oil) and thanks to a later start I wasn't going there tonight. So I parboiled the peppers for about 3 minutes before stuffing and then baked at 350 for about 25 minutes or so until I started to see a little cheesy leak or two. Then I broiled a few minutes to crisp up the tops. They were perfectly tender and gooey. Next time maybe I'll brave the hot oil, but either way there will definitely be a next time. And while there were a lot of steps to this recipe they weren't overly complicated. Well worth the effort, especially if you make enough to freeze for later. Thanks for a great recipe!

This IS absolutely the BEST recipe. They were gone in 5 min xmas morning. I left out the bacon bits and used japanese panko crumbs so they were very crispy. kept them warm in a very hot oven (425) so they stayed crispy until I served them. I do sometimes microwave the peppers for 2 min to get them a bit soft but I have also made them straight w/ o pre cooking the peppers. They have a bit more structure and crunch. 12/20/15. I want to add an update. I froze the uncooked poppers then I took them out and sprayed them with a bit of oil. I pre heated the oven to 425 and baked them. They came out crispy. Its important to pre heat the oven. I let some come to room temp and some I did frozen and both were fine. I make them in batches and freeze them and then you can take a few out just for yourself at anytime w/o the fuss of frying. Hope this helps

Made these for 2012 Super Bowl and they were a hit. A little tip for separating the hot from the mild poppers...for those who like them "hot," when you split them in half keep the stem on that half with the seeds intact. Let your guests know those with a stem are hot and those w/o are mild. this way everyone gets to enjoy them!

This recipe truly deserves more than 5 stars! I followed the recipe as written, and deep fried, they are fabulous! I found that blanching them first is not necessary if using a deep fryer. I tried one immediately after cooking, and it still had some crunch to it which was fine. After they sat about 3-5 minutes, the pepper was perfectly cooked. I didn't have any problems with cheese leakage, except for a few from the whole bunch I made. That was my fault for turning my back while they were frying. Very important to let these dry about 15 minutes between breading. I found that to be crucial. I will never make another popper recipe again. These disappeared so quick! Thanks for this delicious recipe :)

These are the best pepper poppers ever. The process is time consuming, but so worth it. If you like them hot, leave some of the veins and seeds in or mix some back in with the cream cheese mixture before stuffing them. To make the stuffing process easier, roll the cheese mix up like a snake (like you would do with Play-Doh). Thanks for this great recipe.

AMAZING! We loved them! We also like them HOT!!! Jalapenos are hard to judge there heat though before you actually bite into them! So I added some of the seeds back into the cream cheese mixture! I also have fried a lot of food and I ALWAYS season my flour! This time I used a creole seasoning! ITs spicey and adds a little salt as well. One more thing dont be afraid to STUFF them! I wasnt sure if you could put to much so I kind of held back a little! Next time I will load them up!

These are AWESOME, although I used pepperdews (A South African sweet pepper) and it was divine! Will def make these alot!

YUMM! I am having a fiesta inspired party this weekend, so I made this recipe in advance (all but frying). Of course I had to taste test and delicous they were. I BAKED the samples just to see and they were great (350 for 30 minutes, after refridgerating overnight). I will try frying them this weekend to compare. The only thing I did different was I used pepper jack cheese instead of cheddar, and I mixed in a little Italian flat-leaf parsley, corn flakes and parmesian cheese in with the breadcrumbs I made. I also boiled the peppers for a little over a minute to soften them slightly. They were G-O-O-D!

I have made about 10 different poppers recipes and this is by far the best. I recieved many compliments and they all disappeared. I would agree that more bacon is needed. Last time I made this recipe, I added about half a bottle of bacon bits and it was perfect. Also, make sure you abide by the wait times, it is necessary for the breading to stick properly.

WOW, I made these today for the football game and they were a big hit!! There a little bit of work but well worth it. THEY ARE SOOO GOOD

This is a great recipe. I followed other review advice and upped the flavours a little. I used locally made onion-garlic cream cheese, cooked up thick sliced bacon at home (instead of bacon bits), and chopped it up, used whole wheat flour, italian flavoured bread crumbs, organic whole milk, and sharp cheddar cheese. I also laid them out on wax paper on a cookie sheet, and froze them after coating them. once they were frozen i put them in a large freezer ziplock for later use. i bake them in the oven @ 375 F (or the toaster oven), for about 10 minutes or until the cheese starts oozing out (as suggested by another reviewer) it is also a good idea to blache the peppers before stuffing them, i usually don't, and they have a little crunch, but i don't mind this. and also: if you like them real spicy, keep some of the pepper seeds in your mixture. and if you have any mixture left, you can use it just like regular cream cheese :-)

From the land of fresh Hatch chills, you make this much too complicated. Been making these for years, but just recently found a stuffed chili holder at World Market that makes it a little easier,(it includes a great chili corer) depending on how large your jalapeños are. First off, core them & remove the seeds. No boiling...soak them in milk for 1/2 hour,(doesn't kill the heat, just tempers it) insert a mozzarella string cheese stick,to size, wrap a partial piece of bacon around the chili, insert a tooth pick to hold, stand up in holder or lay on foil on baking sheet & bake at 350 for about 30-45 min. There's plenty of fat with the melted cheese & bacon, so I wouldn't fry them. Oh, if you want to split one side to stuff it, you can also add a tailless shrimp inside & the bacon will hold it closed. I never freeze them, just make what I need. And they are always a hit.

I just spent most of my day making these. I grew my own jalapenos this summer in the garden, and I have saved most of them for this recipe. I would harvest them, put them into a plastic bag, and stored them in the fridge. They do get moist, so I made sure to put in a paper towel so that the peppers stay crisp. Some of the first that I harvested stayed perfectly well for the past few weeks this way! I had twenty jalapenos, so I made forty poppers. This recipe was the perfect amount for the number of peppers I had. No leftover cheese filling at all! I cut and seeded the jalapenos - Make sure to WEAR GLOVES! Next, I did take up another reviewers advice and I blanched the pepper halves in near-boiling water for 2 minutes. I put them all upside down on a rack and let them dry. While they dried, I mixed the filling (I used more bacon). I blotted the peppers with paper towel and then stuffed them. Next, I followed the directions to a T - I dipped each pepper in milk (I used skim) and flour. I let them dry for a half hour. Next, I dipped it in the milk and breadcrumbs and let them dry another half hour. Finally, I dipped them in the milk and breadcrumbs once more and let them dry another half hour. I am going to freeze all the peppers for our next party, but had to try one. I took another reviewers advice and baked the popper in the toaster oven, at 375, until the cheese was oozing out. What an incredible recipe! I thoroughly enjoyed this popper. THANK YOU!

The was a great recipe! I added about 3 tbsp of bacon bits rather than one, also soft-boiled the jalapeno halves for 2 minutes and in the water, I put a pinch or two of the seeds to make it spicy, and I double-dipped each popper in the flour and bread crumbs, so I needed about 2 cups of each. These freeze great too. This is best served with ranch dressing as the dip.

I loved these and so did my family. i added more bacon as others suggested and baked mine instead. A hint to those that found these mild - When picking a Jalapeño chilies know that they progressively get hotter the older they get. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper. The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Also for those who found them bland I suggest seasoning your flour some.

These are great!!! I used fresh peppers and added some cayenne pepper and rendered bacon to the cream cheese mixture. Although they do freeze, they are much fresher tasting then when frozen. These are the best that I have made Hands Down. Try these you won't be dissapointed.

A tip to keep some of the heat is to put some of the seeds into the cheese mixture. I used all of the seeds from two peppers and they had just enough kick for me.

left out the bacon..seasoned cream cheese with a little garlic and salt. I deep fried the first four and the pepper was too crispy, so I put the rest in a 350 degree oven and baked for 40 minutes. THey were much better that way.

These were so good! I ended up not having enough oil to fry them, so I just sprinkled breadcrumbs over the top of the stuffing and broiled them until the jalapenos were soft. I think I will make them this way again - less work and healthier. Very tasty.

I'm giving this recipe three stars because it lacked flavor and the amount of ingredients needed was wrong. I used fresh jalapenos straight from my garden and followed the recipe exact... at first. The recipe calls for way too much of the cheese mixture and not enough milk, flour and bread crumbs. The breading process was a bit too much work but... it's the best breading I've ever done! So in the future if I ever decide to make these again I will use an 8oz package of cream cheese and two cups of the milk, flour and bread crumbs. I will add something to it for FLAVOR too. This recipe was too much work and not enough flavor.

These are the best poppers ever!! My husband and I made these for a New Years Eve Party and we won the appetizer contest!!! The only changes we made were: we added a little more bacon bits to the mixture, and we only dipped the jalapenos into the milk/ bread crumbs once. We also added Pampered Chef SouthWestern seasoning mix to the plain bread crumbs. We also froze the poppers ahead of time and fried them the night of the party. We had a chipolte jelly to dip them into. They were fantastic and we will definitely make them again and again. Thanks for such a great recipe!

These were tasty. I do want to blanch the peppers next time though. I didn't like that they were still crunchy. NOTE: I found that 12oz figures out to be about 15 peppers if that is helpful. Next time I might serve with a dipping sauce as others have done. All in all pretty tasty. A definite keeper for my appertizer/game food recipe box, thanks!

This recipe is good! I substituted pepper jack cheese for half of the cheddar, but they're still a little lacking in flavor, in my opinion. I think next time I might use a little less cream cheese and a little more pepper jack cheese, and maybe a little more cheddar. You pretty much have to use at least some cream cheese to hold the filling together, though. For the breading, I used Japanese style bread crumbs (called Panko). I *HIGHLY* recommend this breading. It is so crispy, and it supposedly absorbs less oil, so it's more healthy. If it's not available in your regular grocery store, you can definitly find it in any Asian market or specialty store (it's not expensive). I give the three-step breading technique 5 stars. I was always nervous about the idea of making poppers before I tried this recipe because I thought the cheese would leak out all over the place, but when I found this recipe I decided to try it... with no leaks at all! Excellent recipe overall. I would definitely recommend it.

Divine and worth every bit of effort!!!!!!!!!!!

I thought these were a little bland, but they were well-received at my party. I followed the recipe, but added more bacon pieces after tasting the filling. Even so, I still couldn't taste the bacon in the finished product. I used panko bread crumbs for extra crunch. I only rolled them in the bread crumbs once, as I ran out of time. I couldn't bring myself to fry them, so I baked them at 350 degrees for 30 minutes. Reduced fat cream cheese or neufchatel works well in this recipe.

Just wanted to throw in my two cents. Great recipe! This has definitely become a household favorite. For those who want a little extra spicy in theirs, save a few of the seeds and add them to the cream cheese. I seeded 100 and saved about two tablespoons of seeds, which gave the poppers a great kick when done. I also first fried mine, then froze them, reheating them for 10 minutes at 400F.

I, like many others have augmented this recipe. I blanched the whole peppers, cooled in an ice bath, sliced off the tops, halved and cleaned them. I used a cream cheese and shredded cheddar jack cheese mixture. I placed them in the freezer just long enough to firm the cheese. I proceeded with the milk and flour twice and milk and bread crumbs twice. Let them rest well between each coating! They should look as though they were battered after 8-10 minutes. Season your crumbs heavily. I used dried chives and chili powder...try anything. I fried in veg shortening. EXCELLENT! Cripsy without cheese loss. Wear gloves when cleaning the peppers and do not place frozen peppers in hot oil! This is laborious but well worth it.

I blanched the peppers for 2 minutes before stuffing, and I also baked mine at 350 for 25 minutes. They were great right out of the oven. My husband had some when they were cold and tried to reheat in the microwave and he didn't care for them. I will try again with different types of cheese.

Made these for Super Bowl and they were sooo tasty. I used real bacon and followed all instructions re: dipping/dbl dipping. I thought I'd try baking them for ease of preparation but I found that they didn't brown or crisp up at all so I axed that idea and switched to the frying method for that golden, crunchy texture. If you are thinking of baking, just something to keep in mind. Also, from experience in the past, I find that blanching the peppers leaves them with little to no heat, which kind of defeats the purpose of the Jalapeno Popper. They are supposed to have some "snap" to them, right?! And then the cream cheese helps cool the palate! So, long story short--don't blanch them first and deep fry them. Let go of health concerns for one day:) Oh another thing is that after I filled the peppers with cheese I put them in the freezer for 10 minutes to firm up again. This made the dipping process really easy! Hope this helps you too :)

This is a good recipe with room to play! I leave out the bacon (not the flavor I wanted), add a couple cloves of garlic, 1 tsp onion powder and maybe 1/2 tsp salt to cream cheese mix. I pipe the filling using a zip lock bag, less mess! I use panko bread crumbs for the second dip, and fine bread crumbs for the third dip, and sprinkle the poppers with salt before the third drying... very crunchy, very good! My husband is an absolute FIEND for these, and after trying several recipes, this is the one we've settled on as our favorite. Thanks for such a good post!

This is the best recipe I have ever tried!!! My family askes for these at every gathering. I have to buy my jalapenos when they are on sale and make them up ahead of time. The smallest batch I have ever made was 100. The largest was for my daughters graduation party which was 500. Thanks again.

These were good, but it seemed to me it was lacking something in flavor. I will make these again but I will have to fiddle around with the recipe.

This is a great recipe. Rather that purchasing bacon bits, I made my own. One thing to mention however. I was searching for a recipe because I had some jalapenos and needed to find something to do with them. i found this recipe and thought it sounded great. While taking the jalapenos out of the package I noticed it had a recipe onthe back. Imagine my surprise when the recipe is IDENTICAL!! Every word is EXACTLY the same. So....perhaps credit for this recipe should go to Rosemont Farms in BocaRaton FL instead

My husband and I put aside an entire day for this recipe. We gather all the jalapenos in our garden and have a "popper-making party". After the peppers are breaded we freeze them on trays and then vacuum seal them (12 per bag). To defrost, remove from bag and they will unstick as they become room temeperature. If you try to defrost them in the bag, the breading will stick. We've actually had our friends tell us we should go into business selling these. Yummy!

These were a huge disappointment. First of all, we found this way too time consuming. Secondly, the poppers were as crunchy as if I'd just picked them off the plant, (wished I'd blanched them first) thirdly, we found the recipe a bit bland even tho we added some cayenne pepper and lastly, the breading came off as we took our first bite. I'm glad everyone else had success with this recipe but it looks like this gal will stick to the boxed version. Thank you anyway!

These little poppers take some time to prepare, but it's worth it. I prefer baked rather than fried, so this is wonderful. I like the chedder flavor. The corn cereal needs to be high quality or it turns out to be a little rubbery.

awesome! I had about 8 jalepenos from my garden that needed using up. I only used half the cream cheese/cheese/bacon bits called for, and I could have halved that again cause I had ALOT left over. I only dipped in milk and breaded them once and they still were awesome. I'm sure repeating that step would have made them even better, but you don't really need too. My only recommendation is to start frying them on the cheese stuffed side first so that the mix doesn't get too melty and fall out when you flip them in the oil. Very good recipe! Will be using this one again!

Would give these 10 stars if I could! I only made one change, after slicing the peppers in half lengthwise and seeding them, I preboiled them for 5 mins. I also put some of the seeds in the pot while boiling them to add heat back to the peppers. The bacon bits really make these stand apart from all the rest. These are worth the effort. Make ahead and freeze for a treat anytime.

these were good, I would definately suggest seasoning your flour or bread crumbs, seem a bit bland.

I'm new to Allrecipes.com and this will be my first review. These jalapeño poppers were so delicious and crunchy I loved them. I followed the recipe exactly as it is given. I also made some homemade ranch sauce to go with these. Making these was very time consuming but worth it. I recommend seeding them and filling them a night before. I followed the advise from others and added seeds to the filling, even so these were not at all spicy. Next time I will add lots more because we love spicy food. Also, have someone help you out and that will make the process faster. I can't wait to make them again and eat them again.

These were awesome and surprisingly not too hard to put together. *I tried these a second time but with some changes for what I had on hand. I guess you could say they really aren't like the recipe. I used a can of diced jalapenos and some extra cheese. I also added a tbl of bacon fat from when i baked them for these. Mixed all toether and rolled into balls. I rolled the ball in flour and then dipped in milk and breaded like usual. I did 3 coats to ensure the mixture stayed it. I baked them and they tasted great, but I do suggest frying them because they get a more solid crust.

I've never made poppers before this, and I probably never will again as I found it to be a lot of work!! They were very tasty but my kitchen was overwhelmed with spiciness that had us all coughing. I think blanching the peppers is a must or they may turn out a bit too crisp. Let them cool for the flavors to fully develop. The triple dip process made mine turn out huge[not a bad thing!]. Freezes well, pop them in the micro for a minute. Yummy!!!

Me and my boyfriend love these jalapeno poppers.They are by far the best we have ever had.I think the bacon does something extra special for these mouth watering treats.we usually make a lot of them and freeze them in baggies to eat anytime we are in a rush.but I learned my lesson the hard way,do USE GLOVES!!!!They are best when served with ranch or salsa!

These are great! I followed the recipe exactly, no changes and they turned out wonderful.

Great peppers, enjoyed them very much! If you are having trouble with coating the peppers, try putting them in the freezer for about 20 minutes before dipping them in the milk.

Much better than pre-made ones in the freezer section of your grocey store. Yes, they are bit time consuming to prepare but the effort is worth it. I added garlic powder and cracked pepper to season the flour. Make a big batch, they freeze great.

Good, but make sure you dont have any plans for the day. They take lots of time. I would say not quite as good as the fast-food type, but close. I'm not sure they are worth so much effort.

Excellent recipe. I left out the bacon bits. And I didn't cut the jalapenos in half as suggested...instead I sliced off the top, and scrapped the seeds out with a fillet knife. Blanching is also a good idea because it softens them up a bit. Try a double dip thru the milk (or soy milk) & bread crumbs because extra breading is always good. These are excellent with red pepper jelly.

The change I would make is to the oil temp 365* is much to hot. Be cautious and adjust as needed.

HIGHLY overrated. My friend has been talking up this recipe for years and I just wasn't impressed. They were ok, but I ended up throwing most of them away. The cream cheese mixture needed a little something. I just felt there was something missing. I also don't like the whole frying factor. I should have taken another posters advice & baked them instead of fried them.

Perfect, except i had problem with the cheese escaping from the jalapeno's. Some would keep it in, the others wouldnt. I think im going to just cut the cap off, stuff them, and then shove the cap back inside before battering them, to see if it works better next time. Also, I added some feta cheese to the cheese mixture. Adds a great flavor.

Great recipe, perfect appetizers for an evening with friends!

These were pretty good. My jalapenos weren't spicy at all so it wasn't the best. Also, there was way too much filling and I needed more milk, flour and bread crumbs to bread them. But everyone enjoyed them overall. I just need to find a way to get better jalapenos and maybe cut down on the filling a little. Maybe use pepper jack cheese next time.

"Cant get them any better in any restaurant" was my hubbys reaction to these !! We were given a bag of various peppers from a friends garden. and I hated to see them go bad. so I decided to give this a try ! It was a bit time consuming. and messy. but as soon as we ate one we knew they would be made many times in our house! I didnt change the recipe at all . ingredients wise. But I did bake them 350 . for about 25 minutes. instead of fry them. they were crunchy, and the filling oooozed when u bit them. DEFINATELY the BEST poppers we have had!! ty Heather :)

I made this as an appetizer for my nephews first birthday. It was awesome. I changed only a few things. I didn't put as much cheddar cheese as was called for because I didn't have it. Next time I think I will put the right amount and see how much chessier it is. I also baked these instead of frying them. I made them ahead of time and baked them at 350 for 20 minutes then I let them cool and froze them. The night before the party I let them thaw and baked them the next day at 350 for about 25 minutes. I also sprayed them with cooking spray before baking them so they would get a little crispy. These came out awesome served with some buttermilk ranch sauce. I made about 70 and they all disappeared.

I made these for the second time recently and they were great! They are very time consuming and a little messy so make sure you're in the cooking mood. I highly recommend using Panko (Asian style breadcrumbs)- they stick better and are extra crispy. I also seasoned my flour and breadcrumbs with taco seasoning. Thanks! This is definitely another keeper.

Time consuming (of course) so I think you should make a bunch to freeze. Double coat for sure! I didnt need gloves, but my hands take a beating all the time. Not as messy as you might think, but a lot of dishes! I did boil the jalapenos for a minute or so to soften them. Great recipe, very versatile. TRY IT!

Great recipe. I just wanted to do plain poppers and so I only filled the jalepenos with cream cheese and omitted the bacon and extra shredded cheese. I am sure they would be delicious with those added though. Thanks!

Just ok. Nothing special. I did the recipe as written. I might play around with this recipe, though. Thanks for the recipe.

Just made these!! The breading technique in this recipe really gives a good, crispy coating to the poppers. I did alter the recipe a bit to taste, but I do that with most recipes, and this is a really great recipe b/c it can be tweaked to fit personal preference. I didn't opt to do anything to the peppers prior to, such as blanching, and I did BAKE instead of FRY (350 for 25 min, and broiled for 2-3 mins).

I made these a while back and my husband and I both agree they are definely good. I used panko bread crumbs instead of regular but followed the directions for the filling. I also blanched my peppers for just a couple of minutes before filling. Next time I make them I will not remove all of the seeds because they were not quite as spicy as we like them. Since it is just the 2 of us, this recipe made more than we could possibly eat so I used my foodsaver to vacuum seal them and froze the rest. When I cooked them, I baked some of them and fried some. Both are good, but frying did taste better of course.

One word, yummy!!! I could'nt stop eating them. Everyone was amazed I made them myself. I cooked them ahead of time, than froze and reheated when I needed them. I only have 6 left in the freezer, I hid them so my husband can't find them in there! You've got to try these, you'll be hooked!

Phenomenal. I baked them at 350 degrees for 30 minutes and they came out great.

I made this for friends and family one night, and it was the hit of the party! They are fantastic! I did make one change, but I'm certtain it's fabulous either way; I exchanged the shredded cheddar for a prepackaged "fiesta" mix of cheddar, monterey jack, and a mexican cheese (can't remember the name). This will definitely be made many times in my household.

I made this for my supper clubs Cinco De Mayo theme. They were a huge hit. Everyone wanted the recipe. I found them very time consuming to make, but worth it!

When I made this, it never even made it to the table...we ate it standing up at the stove! I just added monterey jack instead of all the cream cheese and served it with jalapeno jelly...holy smokes...one of the best (if not THE best) appetizer I have eve made...it's staying at the top of the list!

Was hesitant to try these (especially trying to picture bacon and jalapeno together). Opted to follow the recipe and add pepper jack cheese to the filling. These were absolutely delicious as is! I love jalapenos and my husband just likes them. He said outside of the flavor of the pepper, they were a bit bland - but I thought the filling was the perfect compliment to the great flavor of the pepper (so that was just a preference thing) I rate it 5 b/c I love the pepper falvor and the filling my husband would rate a 4 because he thought there should have been more flavors in play other than the pepper. Too bad...More for me I guess! :)

These are absolutely fabulous! Pleanty of flavour, taste, kick, yummyness. I think Mrs RPM was using very old ingredients which had lost all their flavour, this certainly doesn't taste bland.

Excellent poppers! I first blanched them as recommended and triple dipped. I also had some leftover cheese and just made some fried cheese balls. They were not hot at all, and I am very sensitive to heat! I omitted the bacon (this is an unhealthy meal already!) and it was marvelous! A great idea for when company comes over for a cookout.

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.

Not bad, but not worth all the work either. You're better off buying a package of poppers in the freezer section.

Oh, these ARE the best ever!! Blending the cream cheese and shredded cheddar in a food processor seemed to help. I didn't have bacon, but these still tasted terrific. I have a feeling that I too will have to make these again soon and set aside some time to make a 100 or so to freeze and have handy!

Great Recipe. Everyone loved them. I used a zester to remove as much skin as possible which allows the coating mixture to adhere to the peppers more readily. I used a suggestion from another recipe and when I cut the Jalapeno I left the stem on one half. I removed all the seeds and saved them. I made two batches of filling and added half of the saved seeds to one batch of filling which I used to stuff the jalapenos with the stem still on. It was easy to distinguish which stuffed peppers were going to have a kick.

So many great reviews....I had high hopes but I found these to be very boring and bland. I left the pith in and blended a few seeds into the cheese and got a little glow but overall just not worth the effort.The crusty coating is very good when deep fried;then I experimented with baking at 350 as one reader recommended. The result was a flaky loose crust which I felt was unsatisfactory There's better stuff out there!

My hubby just loved these... he couldn't stop eating them! I chose to add a few ingredients from the Sausage Jalapeno Popper recipe on this site. I added 1 lb. cooked sausage to the mixture, omitted the bacon bits, and increased the cream cheese to 2 packages. I baked these at 350 degrees for about 20 minutes then put them under the broiler for a few minutes to crisp them up. I was very grateful for the triple dipping process... it made the coating stick very well! AWESOME appetizer... hubby said he could make a meal out of them with addition of the sausage. Don't forget to wear gloves... I did and paid for it all evening!

Delicious! I added back in some of the seeds for some spice. It worked a little too well. Next time I'll add less or use pepper jack. Overall, really good, restaurant quality poppers. Definitely worth the time.

These are great! Much better than store bought. But it will take more than 45 min. prep the first time you try it.

I made the poppers with Panko instead of the bread crumbs to keep them crispy. I dipped them in milk and then in flour, but I dipped them into (a beated) egg to keep the Panko on it better. I had family and friends try it...they loved it and asked for the recipe! 2ND TRY: This time I halved and seeded the peppers and cooked them in boiling water for 3 minutes. I used bread crumbs this time around; the poppers didn't stay as crunchy as the Panko ones did. The peppers were softer since I blanched them. But the cheese mixture had a weird texture that I didn't like (both times), so I think next time I will use less cream cheese?

These turned out beautifully - no cheese leakage! I did not have time to let them dry very long in between breading steps, but they still were great. I made a raspberry dipping sauce that not everyone liked, but I loved. The next time I make these I will try placing a cut strip of crispy bacon over the cheese mixture instead of mixing in the bacon bits, and I may blanch the peppers first. My jalapenos were quite large and remained crunchy after cooking, which I really liked, but others prefer a softer pepper.

WAY better than any store bought. They were kind of messy to make but worth it. BE SURE TO WEAR GLOVES, or your hands WILL burn for hours after..lol

These were wonderful!!! A few changes I made: I didn't go crazy on getting the membranes out, just the seeds and what membrane I could easily get, so that kept them a bit spicy. I did blanch them for 3 minutes before stuffing. I followed the stuffing exactly but added garlic powder and extra bacon. I used real bacon bits, not "baco bits". I also added paprika to my flour and italian seasoning, salt and pepper to my bread crumbs. After I stuffed them, I refrigerated for 15 minutes. I like each coat rest for over 10 minutes, to give me time to clean up in between. After the breading and resting, I deep fried for about 2-3 mintues. They came out perfect!!!! They are cooled and in the fridge to be brought to a 4th of July party this afternoon! I'll updated after we reheat in the oven!

These were really good, but the jalapenos were really crunchy after frying. I guess we should have fried, frozen, and then baked them. The only problem with making them was that we have never made anything with jalapeno's before and had no idea that you need a face mask when you are seeding them! The smell was so strong that my husband was coughing and had tears running down his face! We will be making them again though!

I made the recipe exactly like the directions say to and they are amazing. I made these for my husbands Poker night and our friends and their wives all loved them! I will be making again for Christmas appetizers :)

These are WONDERFUL! I made a batch of 120 for my first try, and although it is extremely time consuming, it's well worth it, and very very easy to do!!! Reheating after freezing is a blessing, it softens the jalenpeno's and doesn't lose any of the taste. I RECOMMEND making sure the oil is nice and Hot before putting the poppers into it. It saves the cheese from running out, and the batter stays on great this way. Otherwise, it falls off the popper a little. I left the bacon bits out and I'm glad I did. THANKS HEATHER!!!

These were delicious! I took the advice of some of the reviewers and I added bacon bits and cilantro to filling. The cilantro really helped bring the flavors together. I made them for the first time last night, and I'm considering buying 50 jalapenos so I can freeze 100 for the upcoming football games!

BIG hit at the Fantasy Football draft this past Sunday. Couple things to beware of before you start. First, its a VERY messy operation. Second, listen to the people who tell you to wear gloves when seeding the peppers. I was in agony the next morning! Here's a little helpful math for those of you who are "yield challenged" like me. You can do about 45 to 50 pepper halves to two 8oz (the standard size "brick") packages of Cream Cheese and one 16oz package of Shredded Cheddar.

Flavor is good but for some reason the flour didn't hold on to well using. I'll try buttermilk next time or half and half and add a little bit of bread crumbs to the flour mixture.

OK, this recipe was a good starting point, but I tweaked it a bit, and the results were a hit at my recent party. 1) I blanched the seeded, halved peppers (2 mins in boiling water, cooling in ice water). 2) I reserved a handful of the blanched peppers to add to the filling. I also added white and green onions, red bell pepper, fresh garlic, chili powder, cumin, salt, and freshly ground black pepper, and upped the amount of bacon (I used real bacon ends and pieces I keep frozen for just such recipes). After cooking the bacon pieces, I added the filling ingredients plus all my extras above to the bowl of my food processor and blended until it was a rough mixture. 3) I filled the drained, dried pepper halves as per the recipe, but I made sure that the filling was heaped on top (probably double the amount--trust me, it will cook down). Then, I froze the filled halves on cookie sheets until solid. 4) I did the milk and flour coating per the recipe, but added salt and chili powder to the flour after a test fry revealed that the breading was pasty and bland. When it came time for the second coating, I used panko. 5) I cooked the still mostly frozen peppers in my deep fryer at 365 for about 2 minutes. PERFECTION!!!

Our cooking club made these in June. $20 Can. worth of peppers. That is a lot of jalapenos. We added garlic to the mix as well as a little heat. We were probably a little heavy on the bacon as well. We added some flavored bread crumbs to the breading. These are a pain in the --- to make. Especially in bulk. In the 10 years of cooking club, this was the worse mess ever. BUT they were a great hit. People hovered at the grad parties. The kids dug in the freezer for leftovers. They were delicious. And you need a lot if you are going to make them, people want 5ths not seconds. They freeze very well.