Stuffed Jalapeno Firecrackers
This recipe came about after years of competition with family and friends over the perfect stuffed jalapeno. Bring your tissues because these are HOT! Goes well with Summer Beer I from this site.
This recipe came about after years of competition with family and friends over the perfect stuffed jalapeno. Bring your tissues because these are HOT! Goes well with Summer Beer I from this site.
Fantastic twist to the usual jalapeno popper. After reading reviews I pulled it off like this: Did all the recommended prep plus baked the jalapenos for 15 minutes at 350 to lessen the heat. Let them cool a couple of minutes so I could handle them and filled them with a mixture of 1/2 tub of whipped cream cheese, 1/4 cup or so of cheddar cheese, 1/4 cup parmesean cheese, and 1 teaspoon seasoning (Costco no salt seasoning). Took the 1/2 slice of bacon, wrapped it around and put them cheese side up in the 350 oven. Change it to low broil and kept an eye on them for 5-10 minutes until the cheese started to brown and the bacon was lightly crisped. Heaven, heaven, heaven!!! There was a little crunch in the jalapeno which was nice so you got a couple of good bites without dragging the filling all out. Enough heat in the jalapeno to be flavorful and not burn your tongue off so you can't taste the next one. Delish! Will certainly do this again and again and again!Read More
I also have made these for years. The only thing that I do differently is I leave the pepper whole and before I put the cream cheese filling in the pepper, I squeeze into the tip of the pepper just a tiny bit of raspberry jelly (have used strawberry and red plum too, but raspberry is best)so your last bite has a very pleasant surprise in store. Give it a try in at least a couple of them and see what you think.Read More
Fantastic twist to the usual jalapeno popper. After reading reviews I pulled it off like this: Did all the recommended prep plus baked the jalapenos for 15 minutes at 350 to lessen the heat. Let them cool a couple of minutes so I could handle them and filled them with a mixture of 1/2 tub of whipped cream cheese, 1/4 cup or so of cheddar cheese, 1/4 cup parmesean cheese, and 1 teaspoon seasoning (Costco no salt seasoning). Took the 1/2 slice of bacon, wrapped it around and put them cheese side up in the 350 oven. Change it to low broil and kept an eye on them for 5-10 minutes until the cheese started to brown and the bacon was lightly crisped. Heaven, heaven, heaven!!! There was a little crunch in the jalapeno which was nice so you got a couple of good bites without dragging the filling all out. Enough heat in the jalapeno to be flavorful and not burn your tongue off so you can't taste the next one. Delish! Will certainly do this again and again and again!
These are fantastic!! I also added some chopped pineapple and garlic powder to the cream cheese. Everyone loved them! Also added a sprinkle of brown sugar over the bacon for extra yum. Just used plain bacon. Rather than broiling, bake at 350 for 40-45 minutes to take out some of the bite of the peppers.
Here in Texas it seems every store has the jalapeno bacon. If you cannot find it at your local grocer you can purchase the bacon online
I made these not too long ago only didn't use jalapeno bacon (I've never seen this) and mixed Harry and David's Pepper and Onion Relish with the cream cheese....The little bit of *sweet* is GREAT with the spice!! ;o)
OK, rule of thumb, the smaller the Jalapeno, the hotter it is. Use gloves to seed the peppers, else you get the oils on your hands and hurt for some time. I cut strips of bacon in half before wrapping. I sprinkled onion and garlic powder and dried cilantro over the cream cheese before wrapping. Did this in a toaster over on broil.
Super yummy and easy. For a lil' smoked flavor just broil them till bacon is getting cooked n then throw them on the gril for the last 5-8 minutes. It gives them a savory grilled flavor and is especially easy when you are already grilling anyway. Also, they freeze well so you can prepare to thrill guests ahead of time. Just prepare as instructed toothpick n all and freeze them instead of cooking them. Thaw and cook when you want.
My family loves this. I find is faster to just lay and push the bacon into the cream cheese a little to make it stick on top, that way the bacon is crisp all over. A little chopped mango or pineapple in the cream cheese gives it a good twist.
These are wonderful! I made a double batch for a party last night and they were a huge hit! I could not find jalapeno bacon so I used pepper bacon instead and I made half of them using pineapple cream cheese. I do recommend using gloves to seed the peppers, however...especially if you are a contact lens wearer! (Ouch!!)
I make these all the time only my recipe doesn't call for cajun seasoning, never thought to try that. I will be though!!! Also I use peppered bacon. Found they turn out the best that way!! If you scoop the seeds out you will find they are less spicy for those who can't do heat!
Gray streaks on the peppers warn HOT!!!!! You want milder? Look for smooth shiny green skins.
I also have made these for years. The only thing that I do differently is I leave the pepper whole and before I put the cream cheese filling in the pepper, I squeeze into the tip of the pepper just a tiny bit of raspberry jelly (have used strawberry and red plum too, but raspberry is best)so your last bite has a very pleasant surprise in store. Give it a try in at least a couple of them and see what you think.
AmAZING! Or as my husband likes to say " the best thing I have cooked in a long time!" I used maple smoked bacon, pinapple cream cheese, and cajun seasoning. 350 degrees for 30 min then under the broiler (6 inches) for 5 min
A most excellent recipe! After washing, splitting, and seeding the jalapeno peppers, I lightly brushed them with extra virgin olive oil to add an extra zing to the harvest. I used a chive & onion flavored cream cheese to fill the halves of peppers and gave them a few generous shakes (two, three, four, five shakes, depending on your individual tastes) of Old Bay seafood seasoning. Love that Old Bay seasoning! Here's a tip: sprinkle Old Bay on hot, freshly, fried French Fried potatoes. Your tummy will thank you. Wrapped the filled peppers with cracked, black peppered bacon and secured with toothpicks. Baked at 350 degrees for 25 minutes then moved the rack to the highest level to broil for five minutes. Wooooooo, Buddy!!! These were out of this world! Better than anything I've gotten at a restaurant. These Stuffed Jalapeno Firecrackers will cause an explosion of flavors in your mouth which will leave your tongue tingling with delightful pleasures. Seriously, these were great. Thanks to Templina for submitting this outstanding recipe. Never thought I could prepare and cook such quality food which would rival a restaurant. It's a beautiful day! I think I will go and make some more to enjoy later.
I've been making these for years after my Texas friends turned me on to the recipe. They called them "Texas Poppers". The ingrediants are very flexible, and I use an envelope of taco seasoning for each 8 oz. of cream cheese. I also bake these in the oven at 350 degrees on parchment, which soaks up the bacon fat. Bake them till the bacon is crispy for the best flavor. Another version is to schmeer each jalapeno half with cream cheese and then put the halves back togeher before wrapping the bacon around. Lastly, and this will seem excessive except with the people who REALLY love hot, do it with a Habenero - seeds and membrane removed - you will be surprised hor the citrus flavor of the habanero plays off of the bacon.
LOVE, LOVE, LOVE THESE!!!
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.
YUMMY! I love the addition one reviewer stated to use relish, I couldn't find the one stated, but used sweet pickle relish instead and WOW! Jalapenos, cream cheese, cajun seasonings and sweet pickle relish wrapped in bacon is outstanding! So good!
My husband has made these in a different version for years. We have a lot of friends that like them but don't like the blast of heat they get so he removes the seeds and membranes at their request before stuffing them. This is easily done with a grapefruit spoon even if you cut them in half. He likes to cut them in half so they will lay flat then put a little precooked sausage (or whatever sounds good to you)in them, a thick slice of Cream Havarti* cheese and top with a half slice of lean bacon. Bake in a 400 degree oven until the bacon is done and serve. You will still have some heat but not a lot and a lot of people will able to eat them that would not the other way. If you want them hotter then don't remove all of the seeds and membrane. He never has any leftovers to bring home! *Havarti cheese melts very well so don't make the slices so big that it melts and runs into the cooking pan. If you crumple some foil and put it in your pan it will hold the peppers so they don't tilt and lose the stuffing. Non-stick foil works great for this dish.
Sounds awesome, I don't like to write a review if I haven't tried it, but I just know they will be awesome, my only problem is I wondered where to get Jalapeño bacon? I've never heard of it. And if I can find it I will buy it for sure!
Excellent recipe, I made these for the first time last week since then I've made them once more. I've tweaked the recipe a bit and added fresh garlice and crab meat and they turned out well.
I've been making these for years , LOVE 'EM ! I like to mix a cup of shredded Cheddar in with the cream cheese. I've also added things like chopped shrimp , mushrooms , clams ect... I've also found it best to freeze these before cooking, this allows the bacon to cook before the cheese mix runs out , Start cooking them face down and then flip when bacon is browned ...addressing the heat issue : save the seeds and membrane when cleaning these ... mix with about a tablespoon of water in a small blender ( I have the bullet ) add about a tablespoon ( adjust to taste )of this VERY HOT mixture to the cheese mixture , this is the best way I've found to control the heat ;) .......... These can be made on the grill too ;)
Let me just say 'oh yeah'. Seriously. Sensational.
These are excellent. My husband and friends love them. The Cajun seasoning makes them even better than the ones without this seasoning. I made only one change and that is only because I didn't have the jalapeno bacon so I just used regular bacon. Gloves recommended, but if you don't have gloves wash your hands a lot. Enjoy!!!
I like spicy, but I think fresh jalapenos are sometimes a little too spicy. I seeded the jalapenos, which rendered them completely un-spicy. I should have known better. I also had trouble getting the bacon crispy to my liking. I baked at 350 for 20 min. first to crisp up the bacon and to help with the jalapeno heat, which wasn't an issue at all. It was mostly crispy but in some places still fatty and raw-looking. I used a broiler pan so the fat could drip off and it would crisp up better. I thought it wouldn't need turned in that case, but I was wrong. I didn't put on much cajun spice because again, I didn't want it to be too spicy. Next time I will leave some seeds and membranes in, will use larger jalapenos, and will add more cajun spice. I will still bake first, but I will flip them often to get all sides evenly crispy. Overall a good recipe but I was slightly disappointed.
Great recipe! It was very easy to prepare. Make sure to use gloves when seeding the jalapenos so the oils don't get on your hands (very painful.. for a long time). I mixed cumin, garlic powder, cilantro and mexican cheese blend with the cream cheese before wrapping it in bacon. I think it didn't need to be broiled for 8 minutes on each side. A couple of the pieces of bacon were almost cooked too much. It was a great appetizer and everyone loved it. I will definitely be making this again.
good but hotter than i expected. i put garlic powder, chives, and Old Bay seasoning in the cream cheese. otherwise followed the recipe exactly.
My own version of this recipe: stuffed deseeded peppers (use gloves!) with sharp shredded cheedar cheese and canned tuna. You can use salmon instead of tuna also. Everyone loves!
I took another reviewers suggestion and cooked at 350 for 20-ish minutes then broiled them off. I love the cajun seasoning addition...these were fantastic and cooked to perfection! Thanks!
Made these today for a family BBQ and they were gone before I had a chance to put them down. I used regular bacon and baked them at 350 degrees for 30 min. I also sprinkled them with brown sugar after I pulled them out of the oven. It added a sweetness to the pepper which complimented it really well. I'm gonna make this for every gathering I go to. :) Will try mixing the cream cheese with crab next time. Thank you, thank you, thank you for the recipe!!!!!!
Yum! Very spicy and I didn't even use jalapeno bacon (never seen such a thing here). I used Neufatchel cream cheese & turkey bacon. Hubby loved the addition of the Cajun seasoning. Thanks :)
I make this frequently. The big difference with mine is that I brown a pound of sausage, drain and mix with the cream cheese. It is amazing. Sometimes I will sprinkle cheese on after they are done. Not diet friendly, but it is really good. I have also wanted to make it and been really short on time, so I put the cream cheese and sausage mix in, layer on the peppers, (you can use any peppers, not just jalapenos. My brother in law likes them with goat horn peppers, my husband like pablano and a guy I work with changed it to bell peppers.) Then layer baco on top and bake at 350 for about 30 to 45 minutes, when bacon is done.
Really good base recipe. I made just a few tweaks - I used maple bacon and mixed a couple tablespoons of brown sugar with an equal amount of barbecue sauce for basting the peppers right near the end of baking. I filled the whole peppers with cream cheese and wrapped with bacon, instead of doing half-peppers. I was worried about the poppers being too hot for a mixed crowd, so I baked them for about a half hour total, instead of broiling, and they came out sweet and mellow and delicious, but I don't know how hot the peppers were to start with. Next time I make them, I think I'll reduce the baking time to keep more of the heat and keep the peppers more crisp. At any rate, these were great! Thanks.
These were loved among my friends! I created a vegetarian alternative by using some TVP instead of bacon, and mixing the hydrated TVP with Cajun seasoning.
A hit at my 4th of July party! I left off the cajun seasoning because I'm a heat wimp. I didn't think these were too spicy!
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!!
GREAT RECIPE! These are perfect for any occasion or as an appitizer at dinner. I used fat free cream cheese and mccormick spicy seasoning. I've made them 3 times since I found the recipe and have yet to find jalapeno bacon, but have found regular thick cut bacon works well. I broil for 5 minutes then bake at 350 for 25minutes. Bacon comes out crisp and jalapenos aren't as powerful. The whole family loves this recipe!!
My husband requests these for any type of gathering we have. I add garlic powder and crushed pineapple as suggested by another reviewer. I also sprinkle brown sugar on the bacon before I wrap them (also suggested by the reviewer). I never have leftovers. Once cooked and cooled, I refrigerate them before serving. Something about the chilling of the final product brings it up a notch. One of my favorite things to make!
For those that can't handle too much heat, try using the miniature bell peppers. I make some with jalapenos & some with the mini peppers. Another variation: mix the cream cheese with cooked, crumble sausage & grated parmesan cheese, stuff the peppers & bake at 350 for 20-25 minutes.
These are delicious. My fiance and I make a version of this where you stuff a shrimp inside with your cream cheese and we also try different flavours of cream cheese just to change things up!
Love them! Made tons of them & froze for great appetizer later!
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
These are now a regular event at family gatherings. Highly recommend you cut a stick of sharp cheddar and place on top of the cream cheese for extra flavor.
These are very good! I did not change anything but, I did not have Jalapeno bacon and regular bacon was fine. I used Tony Chachere's Creole seasoning. (Walmart carries it) I like to try a recipe from it's original the first time and then tweek it the next time to make it even better. Thank you for sharing your recipe. Yummmmy!!
My friends and family love this recipe, however, we are not big fans of bacon so instead we put prosciutto on top, not wrapped around the jalapeno, and we slow cook them on the grill, they are awesome.
I added crushed pineapples to the cream cheese & beat it for a few minutes. I also added some sugar to taste to the cream cheese/pineapple. I don't think you need to cut the bacon in half unless you have small peppers. Depends on how you like to wrap them. I like mine wrapped completely. Then I sprinkled brown sugar on the bacon. DELICIOUS!
The size of the jalapenos vs the length of bacon is vital. Too small, have to cut bacon in odd lengths, to big and bacon requires multiple tooth picks. Try adding sun dried tomatoes to the cream cheese.
These are some great Stuffed Jalapenos!!! I doubled the recipe and we were fighting over who go the last one! These are a staple on my bbq menu
Love these I have been making these for years only difference is I add shredded cheddar cheese to the cream cheese. Never any leftovers.
We've been making these for 6 years now and they are awesome. I am always requested to bring them to functions. I alternate with the fillings depending on the items available in my fridge. Sometimes I'll mix a tbsp or so of leftover spinach dip with the cream cheese or asiago and artichoke dip or both, and throw in some grated cheddar and some dried onions or finely chopped chives with my spices then stuff and bacon wrap them. There are many creative ways to jazz these up. Anyway you do is always a hit! Don't forget to wear gloves when coring the peppers.
Love these guys... Blanch the peppers first before cutting & stuffing. Try adding some cooked & crumbled sausage to the cream cheese before stuffing. When the firecrackers come out of the oven, drizzle a little honey on them before serving.(yum...yum...)
These are awesome! Like some others, I would suggest baking for about 30 minutes...it helps cut back on the heat a bit. Also, Philadelphia makes different flavors of their cream cheese spread. The Garden Vegetable and Pineapple flavors are to die for and add even more layers of flavor to this fantastic appetizer.
Good but hot!
A huge hit here. even my wife who avoids spicy foods loved em. so did my daughter. Making them again tonight.
These are great, and definitely hot! I couldn't find jalapeno bacon, so I just used regular. I would recommend putting the broiler on low to prevent the skins from burning. I will definitely be making these often!
You might would like to try parboiling the peppers for about six minutes. Let them cool. Split them and scrape out the seeds. Add the cream cheese and then lay a shrimp on the bed of cheese. Wrap them with the bacon,insert toothpicks and grill them. Just have the ice cold beer ready when they come off the grill. Yummy!
My daughter gave me a similar recipe, but this was tops....drew raves!
I've had something similar at Christmas parties the last two years, except the host used yellow cheese. The kicker to her poppers was that she sprinkled them with brown sugar when they came out of the oven. These are so good!
Been making these things for over a decade. Only with 8 oz of cream cheese, I can stuff 25 medium peppers that have been hollowed out (whole pepper with seeds and pith removed) with a full strip of thin bacon wrapped around them and then smoked @ around 275° F for 3 hours. I prefer to use cherry wood. Turning them about every half hour. They come out mild with a great Jalapeno taste. When I take these to a party, they are the first thing gone. I think I get invited to some parties because of my poppers. 25 small to medium jalapenos 8 oz cream cheese 25 slices thin sliced bacon core peppers, stuff with cream cheese, leave about 1/4" unstuffed at the end to allow for expansion, wrap bacon from end to end and then around pepper and smoke, turning every half hour.
great appetizer for any occasion
love these things! We don't like it as hot so we leave off the cajun seasoning. We also sometimes use the flavored cream cheese. Pineapple is our favorite!
I tweeked this by making the stuffing equal parts of goat cheese and cream cheese and wrapping in regular bacon, then onto the grill.
These are "da bomb". Jalepeno bacon isn't available in the small, rural town I live in so have made a couple of varients. The first is using peppered bacon with some extra freshly ground tellicherry peppercorns. With this one I also added a teaspoon of red pepper flakes (I like things really hot :-) ) to the cream cheese. The second varient was to use the brine from some jalepeno rings and I tried marinating the bacon strips in this. Between the two I preferred the first variation. I hope someday to find some jalepeno bacon so I can trie this exactly as the recipe is written.
they were good, but they were a lot of work to get together, not something i'll probably make again
These were ok but lacked flavor. I feel like the ingredients cancelled each other out.
Our family loved these,never stay long on the plate with 4 teenagers!!
Delicious! I have made these 3 x in the past month for various get togethers and they went over very well each time.
my family loved these!!! with the abundance of jalapenos coming from the garden I am going to make these up and put them in the freezer for later!!!!
Thesse are a Texas staple for any Bar-B-Q!! Many different ways to make them and are always delicious! Jalapeno bacon not required but I do reccomend using the thinest and cheapest sliced bacon you can find. Makes for a better crispness of the bacon. I almost always grill them but this can lead to a mess so takes a bit of technique. ENJOY!!
I have made these a number of times and every one loves them. In fact when I have a party, "doubters" who are coaxed into trying them come back to get some and they are already gone. I have found that leaving too many seeds makes them too hot for most folks so I only leave a few seeds. The mild side I find are even milder if you rinse them thoroughly before stuffing. Love them. Next time I am going try the brown sugar - yum - makes me salivate just thinking about them!
I have made these for years, but I put small pieces of chicken breast inside the jalapeno before wrapping "plain" bacon around the chile. We call them "chicken butts". You can also throw the on the grill, they are done when the bacon is done.
So good, and really easy to make. Just make sure you wear gloves when seeding the peppers.
These are soooooo good! I couldn't stop eating them. I folloelwed someone else's suggestion & cooked in oven @ 350 for 25 min on a rack sprayed w veg spray on top of cookie sheet then broil for 3 - 5 min. & put some fresh shredded cheddar on top of cream cheese. I will make these again & again. Easy too! Oh by the way, also used precooked (boxed) bacon & it worked out great :) enjoy!
This is a great recipe! We all love it. I have also used mini red, orange, and banana peppers for people who don't like jalapenos. Also, I've mixed the cream cheese with jamaican jerk seasoning and 3 tble crushed pineapple. The sweet and spicy combo is awesome! Thanks for the recipe!
definitely a hit. made a couple of modifications. after following the original recipe exactly, added diced jalapenos to the cream cheese and mixed in the cajun seasoning instead of just sprinkling on top. made all the difference in the world!! Excellent
I made these for our July 4th party. OMG they were so good. Could not stop eating them. We grilled these instead of using the broiler. They were perfect.
This recipe is good, but can be significantly improved with a couple of simple changes. After filling the jalapeno with cream cheese, place some seasoned pulled pork on top of the cream cheese layer. The amount of pulled pork should be enough to make the jalapeno look like a complete pepper, generally about an ounce. Then wrap with the strip of bacon. Rather than using cajun spice, use a general purpose BBQ rub (like Mike Mills Magic Dust) that will be less salty as the bacon doesn't really need more salt. Bake (or hot smoke) at 350 rather than broil. It'll take at least 45 minutes for the bacon to cook sufficiently and for the capsicum in the pepper to break down so they aren't too spicy. These are commonly known in competitive BBQ circles as ABT's. Try them this way just once, you'll love the results.
Amazing and simple! I added some twists on my next attempt: Into the cream cheese I mixed in shredded sharp cheddar cheese (replace ounce for ounce to keep it proportional) and some taco seasoning. I also re-mixed the jalapeno seeds into the cheese mixture. Lastly I used Dave's BBQ chicken seasoning on top to help get a smokier taste to it. Also followed the other recommendation of cooking to 350 to soften up the pepper and then put it to broil to crisp up the bacon.
Love this recipe. These don't last very long after they're pulled from the oven. After all the prep I bake them at 350° for 30 mins then broil them for 3-5 mins. They're perfect!
super easy! super delicious! super fast!
This recipe was awesome - I made it for Easter Dinner and the whole family raved about it. I used the garden philly cream cheese, seasoned with some lawrys & added green onions. Not too hot - actually I would have loved it to be hotter!
Love this everyone raves about them.
family hit! I precook the bacon a bit and fully cover each Jalapeno.
Ice Water please.
Thanks for sharing your delicious recipe! I placed the halved, stuffed, wrapped peppers on racks, which were placed on foil-lined baking sheets in a 350 degree oven. Baked 45 minutes and they came out beautifully with crisp bacon. Hubby and I loved them and will be serving at our next barbeque. Once you start eating these, it's hard to stop.
These were great and so easy to make.
So Good! I brought these to a get together and they were immediately gobbled up!! Was asked to bring them to the next get together again! I doubled the recipe and they were still one of the first apps to go! Even people who don't really like super spicy foods find these to their liking.
If you were even considering this recipe, JUST MAKE IT!!! It's quick and easy, and anyone that likes a spicy bite will be throwing you compliments. But be sure to wear gloves while you prep, or get that fresh capsaicin oil off your skin quickly!! We couldn't find the jalapeno bacon, but were able to find jalapeno cream cheese, which turned out to be a equitable substitution. We're making this one again real soon! We modified the directions just a bit, using Boar's Head deli style bacon (the perfect cut - not too thick or thin), cutting each strip in half to wrap once around each jalapeno half. A pound of bacon yielded 2 dozen pepper halves with a few stips of bacon left over for 'quality assurance' tasting. :)
It was a hit at my house!! Made 3 batches and everyone wanted more. Added some hot cajun seasoning and habanero hot sauce to kick it up a little!!!
On the Traeger grill. So smoky and yummy!
Had these at a party over the holidays. So yummy! Also, this past week I saw the jalapeno bacon at Costco in case anyone is interested.
I had them at a birthday party last March and I never stop making them when my family BBQ. I use chicken breast, jalapeno, cream cheese and bacon. 10 stars favorite for me!!! Enjoy
Didn't use any Cajun seasoning but it was super yummy and easy!!! Took much longer than 12 mins but not sure if that's because I crowded the pan or my oven sucks ;)
I've made these several times to the specifications in the recipe. YUM! MY only advice would be to wear gloves when handling the raw jalapenos if you have sensitive skin. The first time I did not wear gloves, and my hands burned for about 12 hours afterward. (Used a rub of damp sugar to alleviate the burn...made my hands soft, too.) Other than that, these are awesome!
One of the best snacks ever created. Try peppered bacon for even more zing!
OMG!! We love this receipe. Made it for friends on a summer trip...they loved them! Couldn't grill them fast enough.
I like to add 1 can crab meat or tiny shrimp, 4 oz shredded cheese and a few dashes soy.
great for appetizers and having people over.
if you really want a firecracker try habanro peppers the more white veins the hotter they are! WARNING Habanros are 400 times hotter
Made these over Fourth of July weekend and they were awesome! I thought I made way too many but they were gone in minutes!