Most helpful positive review
I've been making a version of this for several years. This is the first time I have added sausage to the mix. I will make them this way from now on. I took a batch to work last Friday and they were a huge hit. I had lots of requests for the recipe. Good thing I have internet access at work so that I could eailsy print the recipe. Here are some of the tips that I handed out to my fellow co-workers....be sure to use rubber gloves when handling peppers. Also, to reduce the "pepper fumes" in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough hysterically! I learned this from experience many years ago. I also added about 1/2 cup of shredded sharp cheddar and a few sliced green onions to my cream cheese stuffing mix. Most people were surprised that these were actually very mild and quite tasty without a mouth of fire. I suspose, if you wanted some heat you could leave the veins or add some of the seeds back to your stuffing mix. ENJOY :)Read More
Most helpful critical review
I have to admit I got confused by the directions. It said it made 60 appetizers, but cutting bacon in HALF only yields 30 slices. Whatever. They got average reviews from our Super Bowl guests, but have inspired me to venture out on my own and create something better. So thanks for that!Read More
I've been making a version of this for several years. This is the first time I have added sausage to the mix. I will make them this way from now on. I took a batch to work last Friday and they were a huge hit. I had lots of requests for the recipe. Good thing I have internet access at work so that I could eailsy print the recipe. Here are some of the tips that I handed out to my fellow co-workers....be sure to use rubber gloves when handling peppers. Also, to reduce the "pepper fumes" in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough hysterically! I learned this from experience many years ago. I also added about 1/2 cup of shredded sharp cheddar and a few sliced green onions to my cream cheese stuffing mix. Most people were surprised that these were actually very mild and quite tasty without a mouth of fire. I suspose, if you wanted some heat you could leave the veins or add some of the seeds back to your stuffing mix. ENJOY :)
I have made this recipe for three different parties, and each time, have been asked for the recipe. This is a fantastic appetizer. I have not been able to make it in less than 60 minutes, so it is time consuming, but worth every second. A few suggestions: wear a mask while scrapping the peppers (after about 15 peppers, it has the effects of pepper spray); wear gloves if possible; I used reduced fat sausage and reduced fat cream cheese and it was still delicious; I precook the bacon in the microwave for about 45 seconds (for 8 pieces) to try to reduce the fat and ensure the bacon is not limp after baking. Enjoy this wonderful recipe!
these are great. I have made them many times now and everyone allways loves them. To battle the grease issue I partially cook the bacon in the microwave on paper towels first. This also helps to get the bacon nice and brown quicker in the oven.
Made these for a Super Bowl Party. A huge hit. They were gone before some of the guests even arrived. My daughter said a friend of hers makes them all the time. She soaks the bacon in honey before she wraps the peppers. That sounds really good too. This will be a repeat recipe for sure! Addition Sept. 4, 2005...I made 100 of these yesterday for a golf party. I made them w/o the sausage. I dipped the bacon in honey before wrapping the peppers. OMG they were soooo good! They were gone before my husband even got any. I ended up making another batch today just so he could have some. I'm sure these will be requested quite often.
These were sooo good. You will need more bacon than listed (consider 30 jalapenos cut in half=60 individual appetizers=60 bacon 1/2's) and they do take time, but so worth it!
Thank you for this receipe! I get so tired of all the fried foods and this is fairly quick and they froze well too..... I made half with the sausage the others were just as wonderful without. I served at graduation party, everyone from teenagers to grandparents raved and wanted me to share the receipe! LOVED IT!!!!!
Took this to the concert picnic. Was told to bring it next week! Huge hit with everyone!!
I have to admit I got confused by the directions. It said it made 60 appetizers, but cutting bacon in HALF only yields 30 slices. Whatever. They got average reviews from our Super Bowl guests, but have inspired me to venture out on my own and create something better. So thanks for that!
Made these for New Year's and they kicked butt!!! I did need an extra pack of bacon and they were a touch greasy. Next time I will use a rack or some crumpled foil. Also I cooked them longer than the recipe stated. YUMMY!! Everyone wants the recipe.
These were gone so fast and I've gotten several requests for the recipe. I made about 80 of these, so I put 1/2 in the freezer. They froze wonderfully. I took put them in the oven straight out of the freezer on 425 for about 1/2 hour. Then on broil for a min to crisp the top. The bacon needs to be pre-cooked a few minutes in the microwave.
These were very good. Everyone loved them. I left some of the seeds in to keep it spicy and they were spicy!
Everyone loved this, I sliced the bacon down the center lengthwise. Microwaved it for a minute and a half. Added a cup of chedder chese to cream cheese mixture. Added some chopped cilantro. They all asked for the recipe. Thanks!
WOW if you like jalapenos you gotta love these. If they tasted any better I would quit eating other food. I have made these at least five times and all I get are requests for the recipe and compliments. Mkae these and you wont be disaointed. Use the hottest peppers you can find for a little more pizzaz
these were really good. sometimes I leave the sausage out.
I'm only giving these four stars because the recipe itself needs to be changed to say that 1 lb. of bacon cut in half is NOT enough. NOT, I say. I cut mine into thirds and it STILL wasn't enough. So tomorrow I have to run out and buy more bacon to finish this recipe. That, as they say, is a drag. I went ahead and made what I could with what I had, and will make more because they are delicious! (But it would have been better if I'd had what I needed from the start). My son has a lovely Mexican girlfriend and she and her brother were here this afternoon as I was making them, and they asked for seconds and thirds, so I'm taking that as a good sign that they were a hit! They aren't too spicy, which is fine for me. People who like them hotter could use spicier sausage (as recommended by someone else), but for most people, these shouldn't be a problem. I personally wouldn't change the recipe, except to let everyone know to buy two pounds of bacon and I did let mine cook about 5 minutes longer (I like my bacon well done) and then put them under the broiler...it just makes them look more appetizing, in my opinion. But other than that, I think these are wonderful! I've had great luck with putting things like this in my crockpot on low or keep warm to use for serving at parties, and will do that with these. They're little mouthfuls of heaven!
Great start!! Love homemade Jalapeno Poppers. My basic recipe (from my daughter-in-law, Nicole) has 2-3 dozen jalapeno's capped and scooped (unless you have LONG scooper, they're still going to be rip-the-top-of-your-head-off HOT), cream cheese (softened), cheddar-jack grated cheese and chopped green onions and bacon bits. I like this approach better (capped and sliced lengthwise) as it gets most of the "hot" out. Put the cream cheese in a bowl to soften. Put the jalapeno's in the oven for 15 min on a baking sheet (pre-cooks the peppers-keeps them from being soggy), cook and drain the sausage. Mix the cream cheese, sausage, shreded cheese, stuff the jalapenos and wrap in bacon. Cook for 20-30 min on parchment paper-lined baking sheet until bacon is done. Excellent!!
These are my most asked for appetizer. I add a half an onion to the cooking sausage and while the sausage is still hot I add the cream cheese to it with my hands; then stuff, wrap and bake. Be sure to make enough.
After making this as directed, I now make this with 1 pkg FF cream cheese, 6 links turkey sausage ground up (try a few pulses of the food processor), 1 small bag of Real bacon bits, 1 cup shredded cheddar, 1 minced jalapeno, and 1/2-1 tsp kosher salt to balance out the sweetness of the cream cheese. I mix it all together, put in in a zip-lock and squeeze it into the jalapeno halves. Try 15, cut in half to make 30 pieces. It all depends on the size of your jalapenos. 10 mins in the oven and done! If the peppers are not spicy enough, sprinkle the tops with a bit of cayenne! These modifications keep the flavor of the recipe intact, and make prep a lot easier. Thanks for the recipe!
I get many compliments on my food - but this is raved about and asked for again and again. I do a few tweaks as suggested by others: add cumin, chili powder, and shredded cheddar to the cream cheese mixture. I also do not wrap the bacon - far easier to cook the bacon first and then place a piece of bacon on top of each jalapeno (bacon hats I call them) - no wrapping and no toothpicks to mess with! And warm honey can be drizzled on the bacon if desired. Then bake.
I've been making these for years. In Texas, serving stuffed jalapenos are a must. You can also substitute shrimp, crab, etc for the sausage.
Took these to a pre-wedding party for the bride & groom last week. The peppers disappeared in 10 minutes & I was asked if I had anymore! I allowed our 15yr old son & his friend to sample one each, before taking them to the party. Both kids are nagging me to make some more.
A favorite for all! They are really easy to freeze also. Once frozen you can put them in a freezer bag & pull as many out as you want & have for an appetizer before dinner. I made some small preparation changes NOT any changes to the ingredients. 2 diferent things to do w/ the bacon: I like my bacon CRISPY cooked the bacon in the oven as much as I could so that it was still manageable to wrap. After par-cooking bacon in the oven cut the bacon in half. If half a slice is too short to wrap cut on an angle in half. OR I have found the wrapping of bacon can get messy & time consuming, SO... I cut pieces of bacon the size of the (length) of the jalapeno and place it on top. The bacon goes along way & it is less time consuming. Toothpick the whole stack & you are good to go!
These poppers were excellent. The only change I did was to add a cup of cheddar cheese to the mixture. I think that using 40 jalapenos would use all the stuffing mixture as I did have some leftover. Using a melon scooper as others have stated is a great tips in scooping out the seeds inside the jalapenos. Will definitely make again.
To Cindy who originally posted this recipe, girl, you know we do EVERYTHING BIG in Texas! LOL!!! -This is one of my favorite things to snack on while sipping on some Pinot Grigo wine whenever I am winding down on a Saturday afternoon after cleaning my house. Listening to some oldies but goodies music makes me ahhhhhhhh!!!!!! Anyhow, the recipe is certainly worth saving as I use it often. THANKS!
ok - Question. I made these and they sat in the fridge for 2 hours before cooking. They were then soo very spicy some people couldn't eat them...doe sthe size of the peppers affex=ct how spicy they are? I took the seeds out I thought...
This recipe is a keeper. I followed someones advice to halve and clean the jalapenos under cold water - that worked very well. I wore gloves and did not have any trouble with fumes. I cleaned the peppers the day before I needed them and waited to stuff and wrap them till the next day. I only used one pound of sausage - added a cup of chedar cheese, a little onion powder and some siracha (hot chili sauce). I had only cleaned 25 peppers and I did not have enough filling for all of the peppers - I used 2 1/2 pounds of bacon. Brushed the bacon with honey before baking - broiled the last few minutes. It was the first appetizer gone and I had several requests for the recipe. When I cleaned the peppers I removed all of the seeds and ribs - there wasn't hardly any heat so even those who don't like spicy foods were able to try them. The only downfall was the time it takes to prepare them - well over 2 hours.
I thought I had planted too many jalapeno pepper plants... Trying this recipe makes me think ... I did't plant enough! Great recipe! I didn't have bacon so I used canadian bacon .
Okay, we've made these a few times now and I would like to pass on a couple of valuable tips. Instead of trying to wrap the bacon around the pepper, just cut a smaller piece and lay it securely on top of the stuffed pepper and pierce it with the toothpick to hold it in place. You can even fold it over if the bacon is too wide. It is SO much easier and cheaper to do it that way, and you still get plenty of bacon flavor. Also, it does help to pre-cook the bacon for a minute or two prior to using it. Also, we discovered that if you add some taco seasoning to the sausage, it really kicks up the flavor even more. We added sharp cheddar cheese and cut back on the cream cheese which really helped. That will now be our standard stuffed jalapeno recipe. We made about 100 of these for a wedding recently and they disappeared within an hour. Everybody raved!
It was a great hit at my friend’s party. I added ground red pepper and hot sausage to the mix. Broiling the last two minutes was a great tip. You defiantly need more jalapenos and bacon than described. I live in TX so I have had this dish all different ways; but we all agree this is the best recipe. Nice and HOT!!!!
It is time consuming - but worth it! Followed directions exactly except I put them on a rack in the baking pan so they wouldn't be greasy and like others I put them under the broiler for a few minutes at the end to cook the bacon more. These can be made a day ahead of time and then just heated up in the micro. They taste just as good! Thanks so much submitter. P.S. Surprisingly we did not find them to be as spicy as we thought they would be. Next time I might use some spicy sausage to kick it up a notch!
I HAVE MADE THESE QUITE A FEW TIMES. WE GRILL THEM. DELICIOUS.....HOWEVER, THE FIRST TIME I MADE THEM, I CLEANED OVER 200 PEPPERS BEFORE I REALIZED I FORGOT TO WEAR GLOVES.....VERY PAINFUL. HAD TO USE SOLARCAINE AND ALOE FOR DAYS!!!! FUNNY NOW, BUT NOT THEN!
Excellent recipe but needs clarification as to cook time and fill amount. I followed the recipe exactly and these are my findings: 1) FILL AMOUNT: Very hard to fill 60 half jalapenos without knowing how much to fill them. My advice would be to fill them so they're more than filled flat but don't try to hump the filling to reconstruct the size of the original jalapeno. A gentle arc over the top for each one will fill them all. First time I had too much filling; second time I had too little. 2) COOK TIME: The bacon needs far more than 20 minute (like 45 here) to crisp. Basically after that time I took them out but they were still soggy on one side. I honestly think you need to turn these to get the bacon crisp. I used a large turkey size roasting pan wrapped in foil, and a flat rack sitting on top, so the bacon grease would drain. You DO NOT want the poppers lying around in the bacon fat or they will not bake, they will attempt to fry and won't get hot enough to do so. Even on a rack, bacon remained soggy. I wonder if I should have used higher heat. Also, with this arrangement I still needed to cook these in two batches. I used "thick" bacon. I used "breakfast sausage," locally made, and in a plastic tube, singly wrapped (ie., no casing). I used fairly large sized jalapenos. SUMMARY: Once you have figured out the cook time and fill level, you will have an excellent jalapeno popper. Feeds an army.
I have made this recipe a ton of times and everyone loves it! I also struggled with soft bacon so I kept tweaking it. I do not wrap them in bacon anymore. Instead, while they are cooking I fry and crumble the bacon. I grate 1/4 cup of parmesan cheese into a bowl and then add the (cooled) bacon. The last five minutes of baking I add the cheese and bacon mixture to the top of the peppers and broil for a few minutes. This is the best way I have found to get the crunch of the bacon.
They were are big hit the only problem was the time it took to make them. The recipe needs to be fixed a little for the bacon and I also precooked it a little to help speed up overall cooking time. I made them for a large party after doing 180 of them the only way i will do them again is in small batches. They were great just take a little to long for big partys.
I made these, used jimmy dean hot sausage, added a can of drained rotel tomatoes and diced green chilis, and precooked the bacon just enough so it would get crispy, OMG!!! everyone raved about them, I will make this again and again, perfect! Really Perfect!! Not spicy just a really good flavor!
Great recipe - but wear gloves! My hands have been burning for the past few hours. They hurt. WEAR GLOVES! As for the recipe, I prefer a little less sausage and a little more cream cheese.
I fixed these and took to a party. I added green onion and garlic to the sausage/cream cheese mixture. I baked them on a wire rack in the oven to get rid of some of the grease. They were wonderful. Needless to say, my treats were the first to go. Thank you for such a great recipe.
I made some changes, I used 1lb hamburger, drained, then added 1 pkg. of taco seasoning mix, followed directions on package, drained, then cooked 1/2 of Jimmy Dean sausage, drained, mixed with hamburger then added to the cream cheese, these were awesome!
I made this the first time last year for a Superbowl party. Every time I make it, I'm always asked for the recipe. This is a sure hit! I don't wrap the peppers in bacon as some of the bacon doesn't get crispy, I lay a cut piece of bacon on top of the pepper and filling. I also brush the bacon with a little bit of honey. The spicy/salty/sweet combo is fantastic. Follow the others' tips...always wear gloves and dig the seeds out while holding the pepper under cold water.
I made about 60 of these without the sausage. I didn't really think it was anything special, however at the Superbowl party I took these to, they were gone before half-time! CAUTION: Make sure you wear gloves! I didn't, and my hands felt like they were on fire, for 24 hours straight! I do not wish this pain upon anyone! None of the remedies I tried (soaking in milk, vegetable oil, rubbing alcohol, lotion) worked. Just pure pain. Make sure you wear plastic gloves!
This recipe is GOOD. My Dad handed on one like this to me a time ago. To make this perfect change a couple things. Same idea just a little differant. First use pineapple cream cheese or even strawberry. Use maple sausage and maple bacon. DON'T cut peppers in half, just cut tops off and gut with small knife. Rinse with out with water and stuff with mix. Use a full slice of bacon per pepper. Start at middle of pepper then over open end and back to middle on same side then wrap around and secure with toothpick. Will be tricky. Cook on grill or smoker.You have to babysit them on grill but they are worth the effort. As for how spicy a pepper is good luck, you never know what you will get, I have found though when the pepper has black in the skin it is warmer or HOT. I can't imagine this cooked in an oven but I guess it could work. I haven't met anyone who didn't love this. This is requested alot.
These were a hit at the superbowl party I made them for. I like that it is easy to make seperate batches of filling depending on how spicy your guests like it. I seperated the filling into two bowls and added ALL the jalapeno seeds to one bowl and kept the other one seedless. This way all the guests could eat them.
I made these for a Super Bowl party. I'm only going to give this recipe a 3 as it was extremely time consuming. I cannot eat jalapenos and have never dealt with them so if you are like me, here's my hint - WEAR GLOVES or don't touch your face, even AFTER washing your hands. I wish I would have cut the bacon lengthwise as they would have been easier to wrap. And as others have said, 1 pound of bacon is not enough no matter how you slice it. Everyone at the party said they were ok but raved more about my marshmallow popcorn (which came right out of a box)and only took 5 minutes to make.
All the boyz loved them! I have to say it was the best thing I have ever made! Plus super easy to make.
I also made this for a New Year's party. I,too,followed the solid advice about precooking the bacon and using a ziplock freezer bag to pipe in the cheese mixture. I also used hot sausage. Needless to say, they were a HUGE hit! People were tracking me down for the recipe.
These were extremely good. However next time I would keep the seeds in since this was not spicy at all and I like hot foods. I just used my fingers to insert the filling into the jalapenos, it was a lot easier than using a spoon or knife. These went over well at the party I took them to. I only made 1/5 the recipe. There was a lot of the beef and cream cheese left over so I would scale that down. I too used twice the amount of bacon.
We've made these for years, but as a suggestion, instead of regular cream cheese, use pineapple cream cheese. OH so good. My husband thought I was crazy years ago when I did this, but him and his friends will not even make them now without the pineapple cream cheese. Everyone loves them, from kids to adults.
Mmmmmmmm. Yum, made these, ate these, shared these. I loved them, everyone loved them. I didn't add the bacon, still good though. YUM
delicious! Did everything lowfat (sweet turkey sausage, lowfat cream cheese, 1/3 slice of bacon to cover the top lenthg of jalapeno). Absolutely the hit of the party! Thanks!
These were very good, a big hit at the party I brought them too but VERY time consuming. It took me an hour and a half to make these (not including cooking time!) Depending on what your tolerancy to heat is these weren't that hot, but they did have a little kick to them. I used light onion and chives cream cheese which added a nice flavor. I did end up with extra (almost half) of the cream cheese/sausage mixture, which I will use for another recipe. I don't think I will make these again even though they were delicious but because of how time consuming they were.
This recipe is great. I followed the solid advice about precooking the bacon and using a ziplock freezer bag to pipe in the cheese mixture. They are spicy and delicious!
I made this for a BBQ. I usually make these with blue cheese stuffed in the jalapeno then cooked on the grill. I used the wrapping it with bacon idea I got from this recipe and it was delicious. I baked it for more like 30 minutes instead of 20. the bacon needed to be cooked longer. VERY YUMMY!!!!
These are very good, but the bacon never gets done as quickly as the recipes suggests.
These were spicier than I thought, but still delicious. I sent my husband out for jalepenos, and of course he picked out the biggest ones instead of the appetizer-size ones, but I wrapped them in a whole slice of bacon and ate it with a ford instead. They were delicious!
I added cheddar with the cream cheese. Yum! I also par-cooked the bacon in the microwave to cut down the cooking time just a bit & ensure that the bacon was cooked all the way through.
My guests loved these. I thought they were very easy to make. I added a little garlic to the cream cheese. Used the broiler the last 4 minutes as suggested in comments. I had quite a bit of the mixture left... needed more jalapenos! hint: I used disposable aluminum foil broiler pans (3 for 2.oo) made for easy clean up and worked well for these!
I got mixed reviews on these but the majority loved them! They weren't too time consuming for the end result.
These were awsome!!! I pre cooked the bacon for about 5 minutes under the broiler and followed the directions they were perfect
Excellant, however, I fried the bacon till crisp...crumbled it up fine and added the bacon and a few red pepper flakes to the stuffing mixture and baked according to directions. Everyone raved!
I have made these a couple times, they are great! Has anyone ever made these ahead of time and froze them, baking later for a quick appetizer? I was thinking about trying that but am worried they might turn out watery and ruining the whole batch, any suggestions? Thanks!
SO GOOD!!! Stuffing jalapenos is what I call a labor of food love, but this recipe is worth the time and effort. I cut the recipe in half for two of us, but I accidentally used a full piece of bacon on each jalapeno, which, as my husband said, was not a bad mistake at all. The jalapenos at the market happened to be huge, so a full piece of bacon covered each half perfectly without toothpicks. To the cream cheese mixture I added ground garlic and onion, salt, cilantro, green onion, and some shredded cheddar cheese. I baked these on a rack at 375 degrees for about 55 minutes. I was concerned that the cream cheese filling would run out, but it did not. For those who have not worked with fresh chilies before, get yourself a box of rubber gloves before you make this recipe. I also wear glasses and sometimes wear a mask over my nose and mouth if the chilies are particularly hot. Cutting them under water is an excellent method. I find that with a glove on, I can easily scrape the insides out with my thumbnail. You don't fully respect the power of these little guys until they hurt you, and then the pain lasts for hours. This includes touching them and inhaling the fumes. Beware that they have oils in them so that even after you wash your hands, you can still rub your eye and be in trouble. I have learned all of this the hard way. Just be cautious! Thanks so much for the excellent recipe. These are a real treat!!
Awesome, delicious, great recipe, thanks!
Excellent! I've had this recipe before without the meat in the cream cheese and would never go back. My husband is not a big fan of cream cheese so I was happy when I stumbled across this recipe. I too precooked the bacon, added a little groud cumin and chile powder to the mixture. I only made 1/2 the recipe and just laid the bacon on top. Also, I used a grapefruit spoon to clean out the peppers. It really speeded up the process.
This recipe was exceptional. My husband put these out on the grill, which gave it a crispy-like texture on the bottom. The poppers did not last very long at all. They are not spicy when you take the seeds out. For me, I left in some of the seeds for an extra kick.
There are never any left overs when I make these. The best compliment ever.
These are absolutely awesome. I originally left the bacon off because I can never get my bacon to crisp correctly no matter what I wrap (scallops, water chestnuts etc) and they were good. I had some pre-cooked bacon that I chopped up and sprinkled on top and wow... the bacon really makes a difference. Easier to me to just pre-cook the bacon crispy in the oven and then chop it up and sprinkle on top of them. Thanks for the recipe! Making some today!
Awesome Poppers! make them all the time!!
Best. Poppers. EVER. Seriously. I have made this for every party I've hosted over the past 2 years and it never gets old. Everyone loves them! I am constantly asked for this recipe so big props to the creator. I usually use turkey bacon, low-fat sausage and low-fat cream cheese to at least save a FEW arteries. But I always add Louisiana hot-sauce. Gotta make that tongue really pop!
My family loved these. Never seen a Jalapeno Popper quite like it. Very tasty and full of flavor. I added a few seeds to give it a spicy taste but be very careful to many seeds make it extremely hot. I will make these Jalapeno Poppers for parties now and sure they will please my friends.
These were fantastic! I used one of the custom recipes which has you add the 3 green onions.I also cut the bacon in half and put it in a freezer bag and coated it with a TBSP of brown sugar and let it marinate overnight before wrapping the peppers. Out of this world good!
Extremely tasty, but not as spicy as I thought they would be. Next time I will add spicy sausage instead of regular. I also precooked the bacon a bit so it crisped up quickly. Will definitely make again.
These are fantastic! Sooo tasty!!! I followed some of the recommendations. I wore gloves while cutting and seeding/veining them. But I suggest a mask over your mouth as I was coughing near the end. I nuked the bacon for 45 seconds on paper towels. (And even with that they're still very greasy. Plus, I didnt' use the sausage, so I can only imagine how greasy they would've been then.) I added about 3/4 cup of shredded cheddar to the cream cheese. I didn't use sausage and I added an extra package of cream cheese to make up for the lesser amount of filling. That made just enough for the 60 halves. I cooked for 20 mins on 350 and then broiled for about 8 mins. I didn't bother with the tooth picks or the honey and only a few of the poppers had the bacon pull back from them. Soo good! Bringing to a Superbowl party tonight (GOOO Steelers!!) Can't wait to see how everyone likes them!
YUM!!!!!! I made these for a superbowl party and they were a big hit!! to add some flavor to the cream cheese - sausage mix, i added about a table spoon of dry ranch dip seasoning and wrapped with applewood smoked bacon to offset the jalapeno! Will def make again!
This recipe is great! I added cabbage, red pepper, and onion to my sausage while cooking! My family loves them! I will use this recipe more often!
Amazing for dinner. I enjoyed your version and the version with honeyed bacon. The only extra step I made was to set each in a heated pan to crisp the bacon on the bottom, then I placed them in the microwave for 45 seconds to further crisp the rest of it.
Everyone LOVES them!
The only change I made to this was to use mexican "queso fresco" so that it wouldn't ooze out when cooking. The results were phenomenal. My family could not stop raving about them, including those that don't particularly like jalapenos. Some of them did turn out a bit spicy, but nothing that couldn't be handled.
Great recipe...I found a jalapeno baking rack at amazon($14), that lets you cook them upright! Just cut the tops off, core them, stuff, wrap with bacon...enjoy. Also, to help cut down on the grease I partially cooked the bacon in the frying pan, then used a paper towel to soak up the excess grease before wrapping around the pepper.Yummy:)
I have been making these for years, I sometimes substitute the sausage and use shrimp. Just fill with cream cheese, place a shrimp on top and wrap with bacon. I precook the bacon a little so it crisps up with out over cooking the shrimp.
AMAZING!! I made these for a potluck and they disappeared! I know what I'll be making for the Superbowl : )
I went to a party and the host put these on the BBQ. It was EVEN better because all the fat dripped off and the chilis got really soft. Let them cool a bit before eating~the filling gets pretty hot! i used the light cream cheese and put it into a baggie and cut the tip off so i could pipe the cream cheese/sausage mixture into the chili. i also cut the bacon strips in 1/2, cooked them partially in the micro to get some of the fat off and just placed the bacon strip on top of the peppers. using the broiler for the last few minutes was a good idea to get them crisp. oh yes, WEAR GLOVES while handling the peppers!
I have made these and they are so good, always get snapped up quickly. One idea: Sometimes I toss in some cumin seeds with the cream cheese mixture and it adds a nice extra flavour.
These were delicious - a big hit at the party I took them to. Instead of wrapping them in bacon, I added crumbled pre-cooked bacon to the cream cheese mixture. I also cut each pepper half in half again and stuffed them that way so they were more like little bites!
i made this to take to my new inlaws bbq. I was nervous- but they went over great. i was told i had to bring these to every bbq they throw! yeah. helpful hint tho- wear gloves!!! slice under water to keep fumes from getting into your eyes. also cook bacon just a little longer in microwave.
SOOOO rocking good! I put a little tiny bit of maple syrup on top of each popper before putting them in the oven. It made them the perfect mix of salty and sweet. Can't stop eating these!
Me and my husband love this recipe. I fear its a little fatten but other then that we love it! I'm bringing it to a memeriol party tomorrow! Should be a hit
These are the best! Everyone loves them. I bake them on a cooling rack on top of a cookie sheet to let the fat drip off. I can't wait to have them again. (Double the bacon for 30 peppers)
Loved the base recipe, thought it needed some cheddar cheese added to mixture. Probably added 1 cup. On the cutting board where I rolled the bacon, I would first squirt a line of honey on the board then lay the bacon strip on the honey. This gave a fantastic sweet front end to each bite. I think I'll add some seeds back into the mixture next time, as it wasn't spicy enough for me. Overall, I loved them.
Excellent recipe...Didnt change a thing!Yummy,Yummilicious!!I made these for a party and they went like hotcakes...everyone loved them.Will make for every party.Thank you Cindy!!!
sure to use rubber gloves when handling peppers. Also, to reduce the "pepper fumes" in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough
I made these for the first time for a baby shower, and they were a huge hit. Everytime I have people over at my house now they all demand these. Great recipe! Thanks!
I also paint the bacon with honey as it sticks to the pepper better. and add a little cajun seasoning. Been making these for years, they are the best. Cookie
Since I'm a vegetarian I never know how the dishes I make with meat actually taste until my friends and family tell me and I must say that these poppers were delicious! They disappeared so quickly that I began to blush. These were a great accent to the other dishes at my gathering and I have received request to make more for the next gathering.
This is a good basic recipe. I was in a hurry and didn't have time to get to the store to get the exact ingredients, so made this recipe with I had. I used chopped shrimp instead of sausage, used a spinach and artichoke cream cheese and added an 8 oz tub of sour cream. If you like your bacon done, count on leaving it in the oven an extra 10+ minutes to brown up. After loading up all the jalapeños, I still had a bit of the mixture left, so I put it out as a chip dip. It was all pretty tasty!
These are way better than anything you can buy in a frozen foods section and so easy.
I use 1lb turkey sausage, 16 oz chive cream cheese, and about 15-20 jalapeños. Definitely cut the bacon in half and precook for 1-2 minutes in the microwave. Just laying the slice on top works best for me as it saves the hassle of securing with a toothpick. I do wear gloves when cleaning the jalapeños, and stand back from the disposal after tossing all those seeds down it before turning it on too; but I am sensitive to it.
Yeaaa these were pretty awesome! Took the advice of others and pre-cooked the bacon so it could be cooked all the way through with the finished product. Lots of time and love goes into making these, but they are awesome! YUM.
I get asked to make this again and again! We love it!!!