Reviews for Best Ever Jalapeño Poppers
Tried it w/ Banana peppers and it tasted pretty good! Liked the taste but kind of a pain to make, good recipe though
These are time consuming to make - but a fantastic addition to a Super Bowl Party or similar type event where finger foods are necessities. My cheese ended up being a blend of Colby/Mont Jack, and it was fine. I baked at 350 for 30 min (until bubbly) like others, and no one missed it being deep fried.
this is a great recipe. the breading prosses is messy but well,well worth it! I used garden vegatable flavor cream cheese and left out the bacon bits. I was also worried about the pepper being to crunchy because some blanched them before stuffing them. they were great! just the right amouint of crunch. thanks!!
Great! This was my first attempt at making jalapeno poppers, and they turned out just wonderfully. I'm generally not into this kind of fried snack food, but I wanted my Italian boyfriend to try them for the first time. Due to our international status, I was forced to use a number of substitutions. I used pancetta instead of bacon, which I fried a bit and then coarsely minced. Instead of cheddar I used a mix of a mild, fresh pecorino and provolone piccante. I can't get jalapenos in my area either, but I did find some long, red chili peppers which worked perfectly. The real kicker that makes this recipe work so well is the breading. It's perfect -- worth following to a "t". Great recipe. I will be keeping this in my collection. Thanks!
These were awesome!! Everybody loved them!! I added some salt and garlic powder to the bread crumbs, brushed them with butter, and baked them for 30 minutes at 350. I didn't have bacon, so I left that out. These were well worth the time and effort!!!
I made these a couple of days ago with some fresh jalapenos that I pulled out of the garden. My breadcrumbs were tortilla crumbs that I found at the grocery store and they worked wonderfully. As others have said, they do take some work, but are well worth the effort. --- I can also vouch for their freezability. I froze them uncooked and then pulled them out again a few days later and dropped them into my FryBaby. I would almost venture to say they were better after being frozen. I will surely make these again, they were just fabulous. I missed the spiciness, but because they were not spicy, my kids ate them and that was a plus.
I do not understand what I did wrong with this recipes. I seasoned the recipe as suggested by others, but all I could taste was cream cheese...
These were great! These are much better than the box. Worth the extra time. The jalapenos were still crunchy, so maybe I will blanch them next time. Thanks for the great recipe. :-)
A little messy and time consuming .But the end result is well worth the mess and wait. I would make this again. I will also make a sweet dipping sauce for the next batch. Peppers were blanched for 3-4 minutes.
After reading the reviews I knew it would be a tedious and messy ordeal-and it was. BUT it was worth it. I set aside quite a bit of time and had an assembly line of jalapenos in various stages all going at once. I was grateful for the suggestion of blanching them to soften them, I also added more cheddar, some chili powder and added some garlic powder to the flour/bread crumb mixture. I double dipped and deep fried and they were perfect. I will definately be making these again soon although I will double the recipe and freeze some.
Great recipie-we left out the bacon bits because it didn't seem authentic. Very good, didn't last very long in our house!!
This is a great treat my children love them. I tried something different, I cut the jalapeno peppers into rings and stuffed into won ton wrappers and deep fried for about 4 min. For an added kick I put in a few drops of chipotle tabasco sauce and hot pickled jalapeno peppers. It was quicker and they freeze well.
Yummy but definitely need to precook the peppers.
Made these today on a rainy day when there was not a lot else to do. Used my own garden jalapenos and followed the recipe exactly. I prepared them, placed them in the fridge until I was ready to fry and the cooked to perfection. Boy oh boy. My Jalapenos are HOT! I seeded with rubber gloves and took all precautions, but I guess jalapeno peppers depend on where they are grown, but I am going to be sorry tomorrow. I am freezing the leftover deep fried poppers and hope they are as good when reheated. Great recipe. Thanks! BTW, they didn't need to be blanched at all. Pepper skin was just as tender as if they had been blanched or roasted in advance.
I use cream cheese, minced garlic & tex mex shredded cheese and wrap the in bacon. Or you could put bacon bits in the cream cheese, no need to rolls in crumbs just put them on a foil lined baking sheet. The are great and less work.
These turned out fabulous! I baked them instead of frying and used panko crumbs to give them some extra crunch. I also used 1/2 cheddar cheese and 1/2 pepper jack cheese. A little time consuming but worth it. I made them in advance, stored in freezer, and then popped them into oven at 400 degrees for 15 minutes with great results.
These taste great, but take WAY too long to make. The prep time estimate is a lie. It doesn't take 45 mins, more like 2-3 hrs to halve, seed, mix, stuff, and hand-dredge a batch of poppers three times. If you compare making your own poppers to buying factory-made, the reward-to-work ratio is rather lousy. Granted, that isn't a criticism of this recipe, but of making homemade poppers in general; (it's still a helpful observation for those thinking about making this.) Of course the upside is, you can add bacon or use another cheese, or make whatever other tweak you want. My point is, I started making these, thinking I would be done in 45 minutes, and I ended up having to spend more than 2 hours. So be warned: don't start this recipe unless you have 2-3 hours to spend. Also, the 36 poppers I made only took about half the cheese filling that this recipe says goes in 32 poppers. I froze the other half and I'll use it the next time I make them (if I ever do.) Honestly unless your time is only worth about $3 or $4 per hour, it's cheaper, easier, and equally yummy just to buy them at Costco. As far as taste, bacon always adds flavor. It is definitely a departure from the "original" flavor I was going for, however. Also the peppers were very firm. I think I'll try baking them for a long time at a low temp, to see if this softens them up a bit. I didn't want to blanch them as it would make them too soft to work with, plus it would have added even MORE time to the prep process.
This is an awesome hit with everyone...the only thing that I did different was bake them instead of fry them...much healthier and the jalepenos were a little crisper...I have made these time and time again...
This was easy to make my family loved it will make again
Very easy recipe, with great results. Tastes so much better than the frozen poppers. I had tried to make my own before, but couldn't figure out how to get the coating thick enough. Now I know!Works great for cheese sticks too! Thanks! Delicious!
I've made these twice in the past couple of weeks. They are SO good -- though they are a bit of work!
These were fabulous!! After filling the halves, I put them back together before breading them- absolutely no mess. Thanks!!
These were tasty. Instead of frying, I sprayed some canola oil on them and baked at 350-375F . I also added more bacon, green onions and some onion and garlic powder. I broiled them the last minute to make them crunchy. They were time consuming to make. I worked quickly and it still took me about 1 1/2 hrs. from start to finish. My family liked them but I don't think I'd make these all the time just because of the time consumption. Overall, a good recipe.
These are super! I have been meaning to try this recipe for ages and finally gave it a go. I also tried some with Brie instead of cheddar and they were delicious as well. Will definitely do them again!
These were really good, but they are a lot of work and make a mess! I had a lot of jalapenos from my garden and this was a great way to enjoy them! I will make these again.
I made these the other day and i wsa so disapointed in them. They taste nothing like jalapeno poppers! All it taste like is cream cheese inside a pepper. I will never make this recipe again.
These poppers tasted awesome however the prep work took some time. Be careful with the hot oil also; works best if made with one other person helping out.
This is the first time I've made jalapeño poppers at home, and it won't be the last. We loved these! It just may make the super bowl menu. Thanks.
This was good. I added some crushed red peppers for a little extra heat. I would like to remention to wear gloves I did not and my hands burned for two days. Still I would do it again
I had extra large jalapeno peppers and maybe that is why they were still very crisp after frying them for 3-4 minutes. The triple coating is the best part. I seasoned the filling with salt and pepper and I used Italian bread crumbs for the coating. I will try making them again and this time I will take the advise of another reviewer and parboil them for a few minutes. UPDATE: just made them again and this time I parboiled the jalapenos for 7-8 minutes. The end results were fantastic. Will always take this extra step when making them.
These were awesome! A little messy to make but were sooo good, hubby made another batch the next weekend...definitely a staple at our house!!!
These were INCREDIBLY delicious! I wound up giving them 3 layers of bread-crumb breading and that seems to be a good amount. It took me a bit longer to make these than the recipe claims, however. TOTALLY WORTH IT!
to the folks that change the recipe than give it a bad review....WHAT????...you are basically giving your own recipe than and giving it a bad review not this one b/c this is an excellent recipe,yes it takes time but get reallistic ,you are stuffing small peppers!!!! excellent recipe!!!!!!!!!!!!!
Great recipe for poppers! Here are a few hints that helped me.Use gloves while cleaning the jalapenos (I halved them first then used a spoon to scoop the seeds and membranes out), boiled them for 2 min (very necessary), chilled in ice water, dried them on paper towels, then stuffed them and mound stuffing slightly. Recipe needs more bacon then recipe states, I added 4 additional pieces of bacon.The amount of stuffing could fill at least 20 jalapenos. I ended up with 40 poppers. The three layer breading process is key but u need more breadcrumbs then the recipe states. After the first coat of breadcrumbs I ran out so I used some buttery crackers blended in the blender for second crumb coat.I fried mine in oil because I was afraid the cheese would leak out. Time consuming but worth it if you love jalapeno poppers!
Is there a better name for these? No way! These are the absolute best. A little work involved, but good things come to those who wait. I made 2 dozen peppers, and in the future, plan to make a large amount and try freezing them. Thanks!
Made these 3 times. 1st time followed directions as written and the only disappointment was that there wasn't much heat to them, however they were still very good and went fast! 2nd time blanched the peppers and only breaded twice and left the seeds in, forgot to add the bacon but it wasn't missed and still very good. 3rd time decided to use Habeneros since I had so many in my garden...WHOA!! HOT HOT HOT!!! Needed a lot of sour cream for this batch to help tame the heat! Will stick with jalepenos from now on but they were still very good! Definately will keep this recipe!
Super time consuming but amazing. Restaurant quality if not better! I followed the recipe exactly and next time i would mix some seeds in with the cream cheese for some heat and add some salt to the bread crumbs. Delich!!
Amazing! These disappeared so quickly, I hardly got to have one! I used sharp cheddar cheese, because that's what I had, and three slices of real bacon, although I really couldn't taste the bacon, so I'm not sure if it's necessary to have it. I cooked these the day before, tried one, delicious! Froze the rest, baked them at 425* for 15 minutes the next day, tasted exactly the same. I did not blanch them and they were fine. Only reason this is not a 5 star recipe is because it took WAY longer to make. Plan on spending a few hours on this one. Totally worth it, though. I served them with Ranch dressing and pizza sauce. Thanks!
I made these this past weekend and they were better than any i have ever had in a restaurant or the frozen ones.I did make my own bacon bits and used canned whole jalapenos and they had plenty of heat to them,excellent recipe i will make these again.
Best jalapeno poppers ever. My boyfriend loves the ones from Arbys and he says these taste absolutely awesome. He'd eat the whole batch standing up if I let him. I omitted the bacon as I didn't have any. Made a sweet chili sauce to go with them and were just fabulous. Making again for the Bears vs. Packers game.
This is the BEST recipe I've found yet for poppers! It's so good! This recipe is definitely going into my recipe box. My family loves this one.
Hands down, this is the absolute BEST Jalapeno Popper recipe ever... My husband is my best sampler... but he's honest... plus I had his brother and cousin... who are also very particular say these were the best they've ever tasted! No restaurant can compare. I have to be honest and thought this wouldn't turn out just because usually when you dip something in milk more than once the previous stuff you rolled in would come off... but it didn't and I highly reccomend that you dip the poppers once in the flour... then do the whole process in the bread crumbs 2 times, like the recipe says to do! I used a deep fryer and about 375 degrees... 2 minutes was perfect... I used italian bread crumbs and used jalapeno jack cheese mixed with cheddar. No bacon bits for the vegetarians, and it was perfect... full of flavor. I also boiled the jalapeno's for 4 minutes to remove some of the heat and they were not too hot, but had a great kick! I will be forced to make these over and over again for all of our family occasions! Thank you so much for sharing this fabulous recipe!
Family has already asked when I am making these again!
these taste great!! They are a little bit hard and time consuming to prepare but it is worth it!
Absolutely perfect! I used the "Mexican Cheese" blend from the grocery store, used skim milk, and light cream cheese for it to be slightly healthier! I also baked them in the oven for 15 minutes at 350 degrees F - I sprayed the bottom of a dish with a little butter, and melted butter in the microwave, then painted a few dots on to each popper. Delicious! :) The bacon flavor was excellent and not too overpowering!
I made these for the heck of it, and I was a little dissapointed because I thought they were going to be a little hot. They were not hot at all :( but they tasted good anyways. I will be putting some hot sauce "salsa rosada" on top so they taste even better. Thanks for sharing!
These were really delicious. We used more than 1 Tbls of bacon bits, and we used real bacon. We also used Panko breadcrumbs. Worth the effort. UPDATE: we made them again, baking them instead (spraying with cooking spray). They turned out even better and healthier.
This recipe is great! It is a little time consuming but I just picked a Sunday afternoon while I was watching football and took my time. I thought it would be hard to make but it was easy and they fried up so nice and freeze so well. I froze mine after I cooked them and then microwave them. They come out perfect. I think next time i will add a little green onion to them.
WOW --perfect! made them for a playoff game and it was a score. Too bad the JETS didn't
These are wonderful. I grew an abundance of peppers this year and this was one of my favorite ways to use them. I thought I had plenty frozen, but they're going fast!
use panko bread crumbs...comes out amazing!!
The recipe was good, I didn't use the bacon bits and it still taste great. I blanched the peppers for 2 minutes like suggested, which made them the perfect crunch/soft texture. I got impatient and didn't do the triple dip (only dipped twice), which I wouldn't recommend. The recipe was not bland at all. Like other reviews suggested: it's all about the spice of the jalapenos. One person mentioned baking, don't try it with the recipe given. I did it to a half dozen of the peppers and they turned into a floury crunch-less waste. Also, I'd desperately recommend not only using gloves while de-seeding but also glasses (even sunglasses work)! I know it sounds crazy, but I was squirted in the eye while de-seeding one of the peppers and had to spend a half hour rinsing my eye under cold water. So be careful.
I thought these were good, but I tried using low fat cream cheese and baked them. Next time I will use regular cream cheese and fry them! They froze nicely, which made for a nice treat later on.
These were amazing. Used crumbled bacon rather then bacon bits. Boyfriends Mother & cousin always ask for these everytime I go and visit. Thanks for the great recipe!
These poppers turned out great! I was extremely pleased that they stayed together when fried. Highly recommend this recipe to all of you out there who pay way too much for store/restaurant bought poppers.
Super delicious!!! So much better homemade and definetly worth the effort :)
These poppers took some time, but they are VERY worth the time and effort!! I suppose if you made a smaller batch? I think I used 100+ jalapenos! Cleaned out my garden!!
Love this recipe!!! Did not have bacon bits nor did I feel like frying any bacon. I used fresh jalapeno peppers and did not blanch or broil and peel them. I like them with a little crunch to them. I stuffed some with the cheddar and cream cheese and some with just the cream cheese (for me, I love just the cream cheese). They were a little time consuming but, I think the rolling, resting, rolling again and then letting them rest in the refrigerator for a while is the key to perfection. I had cut the tops off the peppers to seed and stuff them and to my amazement none of the cheese stuffing oozed out during the frying process. When it looked like the cheese might be ready to break out I removed them from the oil. Used this method to fry chunks of pepper jack cheese to make cheese stick. They turned out great, too. Thanks for a great recipe and a wonderful technique for frying these hot but tasty morsels. Everyone loves them.
Only thing I would clarify is, cut the jalapenos diagonally, not long-ways. I used finely chopped onions as well, had no cheddar cheese but it still worked out fine! A+++++++ WOULD BUY AGAIN!!!1! They were so hot and so good it this happened: (?°?°)?? ???
I haven't made this but it sounds great. Can you freeze these?? You can buy them frozen at the store, so why can't these freeze too...
These are AWESOME! We made them exactly per the recipe except we added some cayenne pepper into the cheese mixture for a little extra zip. They were a hit and we were glad we froze 8 or 10 of them for ourselves. They are just as good frozen! Just bought the ingredients for making twice as many as last time, because it's a GREAT appetizer to have on hand in the freezer for game days!
Pretty easy just time consuming. Unfortunately, after changing the recipe around alittle it was still missing something. Needed salt and some red and black pepper to spice it up. I will try it again and change it around some more.
I agree with all other reviews, these taste just like the poppers you buy at restaurants! I omitted the bacon bits and used egg mixed with a little water instead of milk to dip them in and they were fantastic! And I definitely recommend doing the triple battering!
This is very similar to my recipe for jalapeno poppers- a GREAT one! One suggestion for those of you interested in taking it up a notch: use smoked cheddar cheese! Really enhances the smokiness of the bacon and adds a lot of flavor. Makes it a bit more expensive, but trust me, it's worth it. Also, I only do a double-dip and they come out just fine.
These were better than any store bought jalapeno poppers. I rolled them in the milk and breadcrumbs twice to ensure a good crust. I also left most of the white membrane in the jalapeno, to give them heat. These were so good! Thank you.
Delicious, thanks to the original poster! I (of course) modified the recipe a bit; I used equal amounts of cream and cheddar cheese (tried Tillamook cheddar once but couldn't taste the price difference) added a LOT more bacon (8 slices) and used Panko instead of the breadcrumbs for a crispier texture. I also wasn't satisfied with the heat so I left some of the seeds and ribs in. Try this with Habeneros for a real kick in the pants (tried this leaving the seeds in and just about burned my face off)!
These were a big hit with everyone at my new year's eve party. I took the advice of some and made them earlier in the day and froze them so I could fry up later. I didn't feel the need to boil the peppers first because I like crunchy veggies, plus every other time I've had poppers, the peppers are too mushy. Everyone else agreed with this as well.
Awesome! I used technique from another recipe and cut the end off the pepper and scooped out the seeds and veins with a vegetable peeler, so I had whole peppers. I upped the bacon - used real bacon and chopped it up. I also used Monterey Jack rather than cheddar to give it a little kick. Deep fried them - yum, yum!
I made 100 of these for a party, and they were devoured. Substituted Japanese panko crumbs for traditional bread crumbs. Also only had time to dredge in panko once - but they still turned out very well! Great recipe, and remember to wear your gloves when working with this many jalapeno peppers!!
Needs more bacon bits, but very good recipe.
ZZZZZimpppplllllllleeee the Best! Will make these over and over. Great Flavor,very filling. Cheap and easy snack.
The recipe title doesn't lie! We had, no joke, two pounds of jalapenos from two little plants in the garden. After using the first poud for hot pepper jelly, I decided to give this recipe a go with the latest pound. THEY ARE PERFECT. Absolutely perfect. It's time intensive, doing all the work alone, but I could see this going much faster as an assembly line process with a few people helping. Regardless, it's worth the time and I'm sure this recipe will come back out of the box next year.
AWESOME!! These truly are the best ever - thanks for the recipe
I did the double coating as the recipe called for and the ONLY thing I would change about this recipe is doing the triple coat, as others said. These were a big hit and worth all the effort. Will be making again for sure!
These were awesome!! Does anyone have any ideas for a dipping sauce to go along with them? They were extremely good by themselves, but I was just wondering.
Great Recipe, just what I needed. It turned out just right
365 degrees deep fry for 2-3 minutes is NOT enough time. Wish I would had read other posters suggestings to scald the jalapeno peppers in hot water first. Jalapenos came out undercooked. A disappointing disaster.
These turned out really good. I burned the first batch, but that was because I had the burner way too high. I added extra bacon like some of the other reviews suggested. I thought this overpowered the cheese flavor. Next time I will add the suggested amount. Some people suggested adding jalapeno cheese for an extra kick. I didn’t have any so I added some juice from a jar of jalapenos. That did just the trick.
Definately lives up to the title of the recipe. We thoroughly enjoyed these.
THIS RECIPE WAS SO GOOD!!!!! EVERYBODY IN MY FAMILY WANTED MORE!!!
This recipe was GREAT! The only thing I changed was the cooking method. Because it was sooooo hot outside (and I don't have central air) and because I was BBQing anyway, I put them in a cast iron skillet on the grill using indirect heat. There was NO oil and I believe they probably faired better with containing the cheese filling.
These taste great but a little time consuming and messy to make . I would recommend preparing them the night before.
I have made these at least 5 times and have this to add. I used pickled jalapeno peppers. They are hotter and have that zing missing from fresh. I did wear gloves. Also used seasoned Panko style crumbs and sharp cheddar cheese. Subbed real bacon for fake bacon crumbles (saltier) I like HOT poppers and this really made them the best. Great recipe, I just felt a few details were missing.
These are delicious! They weren't as hot as I had hoped, so I did make a couple of changes. I blanched the jalapenos whole for two minutes, then seeded them once they were cool, they turned out hotter for me that way (the first time I seeded them and then blanched them). I used a 5 cheese blend, added extra bacon (not bacon bits), and used italian breadcrumbs, adding in some garlic powder and cayenne. These are a little time consuming, but so worth it! I thought they would be greasy being fried in oil, but they aren't. They also reheat in the oven wonderfully. Thank you for the amazing recipe! We can't stop eating them!
Very good recipe and easy to prepare. Excellent frozen, and cooked later. Used Hormel Real Bacon Pieces instead of those artificial bacon bits. Fried at 350 degrees in my deep fryer and they turned out great!
Good. I make these all the time. The bacon can be optional.
This is the best yet !!! My whole family loved it. I made extra and froze them ...these freeze extremely well. I will be making these again
I just made 7 dozen of these bad boys.... they are really time consuming.... but well worth it.... I did mine in a deep frier though and they turned out great to me that is the way to do them.... they good evenly and quickly great recipe... just make sure you have time to make them.... o and wear gloves while handling peppers (I didn't and my fingers are on fire!!)... they also freeze well and can be reheated at 425 for 15 minutes...
Great recipe! These were VERY well received. A bit time consuming, but not difficult at all. Read some of the other reviews so I did a thorough job with the seed and veins, but added back a little heat/flavor with Tiger Sauce in the cheese mixture. Also finished each with a quick pinch of kosher salt when it came out of the oil. That little bit of seasoning made all the difference. So good!
WOW these were amazing! I made them on a whim after finding fresh jalapenos at the farmers market. I have to admit, I never fully read recipe instructions and my hands have been burning for 24 hours. I really thought I could handle it. The spicy part of peppers is not the seeds but the white membrane inside, so I chopped up some of that to put in the cheese mixture as well. I skipped the flour step but the bread crumbs still stuck (they were fine ground), I added a little bit of cumin for taste and I also used skim milk. I sprayed them well with cooking spray before putting them in the oven for 20 min at 350 degrees. Served with ranch dressing to dip them in, they were SO GOOD I will definitely make these again!
AWESOME!! Followed the recipe exactly and wouldn't change a thing. Made a bunch and froze. They almost looked too perfect to eat. Time consuming, but well worth it. The pepper is crunchy which I like. Thanks for the excellent recipe.
I am so sad these weren't as great as everyone said they were. I bought enough ingredients to make the whole recipe, but only made half this first time. I'm glad I did. I will definately follow some of the advice listed in the reviews second time around. Even though it looked like a was over stuffing the peppers, they came out with little filling in the end. They weren't very spicy at all (to me, my BF was sniffling a little) so I will leave in a few of the seeds next tine. I will season the flour also, maybe with some seasoned salt. I used PANKO bread crumbs and they were so crunchy. I'm not sure what they're like with regular, but I enjoyed the breading this way. I will maybe use half seasoned, half panko next time. Also, I tripled what they recommended for the bacon, and I still didn't taste, so I may use real bacon instead of 'real bacon bits'. All in all, very time consuming as stated many times over, and bland. Good Luck!!!
Very good! Followed recipe as is but didn't use bacon bits. Used jalapenos from my mothers garder. Perfect spice! Added garlic powder and pepper to seasoning. Made buttermilk ranch to dip but nobody touched it! They loved them plain! will use this recipe again and again! Thank you!!!!!!
I have made these many times - always a hit!!! Even with family members who don't think they like jalapenos. Personally, I like the little bit of snap to the jalapeno, so the cooking time is perfect. Wish the coating part wasn't so time consuming. Definetely worth the work!
These are the best ever!!! Great recipe, perfect ratio of cheese to Jalapeno's and spot on with the triple dipping (flour & bread crumbs). For anyone who misses the heat of the Jalapeno's, save the seeds when you cut the Jalapeno's and add them (when you mix) into the cheeses & bacon.
To up the heat and flavor, fry up Mexican chorizo to add instead of the bacon. After cooking the chorizo till it's done (Mexican chorizo is a fine ground meat, not a cooked/smoked sausage like Spanish chorizo), just let it cool before you add it to the cream cheese.
These came out better than the ones I buy in the store! We grow our own jalaoenos, so they are fresh and have a nice kick, but I added a little cayenne pepper to make sure. I also prefer more cheddar cheese, so I added 8 oz and they were fantastic!
I tried to bake them... but peeking in the oven a few minutes in I realized, NO, I'VE GOTTA HAVE THEM FRIED IN FAT. They just would not be the same. So I did and they were delicious. I agree with another reviewer that they were a little on the bland side. I think garlic powder or garlic salt mixed into the cream cheese would do the trick. One more thing, I did blanch my peppers first and for me they were just PERFECTLY spicy. But my husband requires more. He said fill it with jalapeno cheese. hah. I might try that with half of them next time :) Thanks for this recipe! I was so proud to serve these to my husband who adores jalapenos.
These are AWESOME!!! The breading doesn't stick the the backs (as you can pretty much see in the picture) But it doesn't affect the flavor. VERY TASTY! the recipe calls for a couple extra steps than we took. For instance, it says to dip in milk and in flour and let dry. Then to repeat in the milk and then bread crumbs, and to repeat that. We mixed the bread crumbs with the flour, and did a single dip in each. They were fantastic, and not OVERLY breaded. (just perfect in my book) Would totally recommend this recipe!