Jalapeno Poppers I
Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!
Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!
I give it 4 stars cuz it needs tweaking to be great...here's what you need to do: after seeding the peppers you must blanche them in salted boiling water for 2 minutes to the cream cheese mixture you need to add a few dashes of tobasco, a sprinling of chili powder and cayenne, some cilantro chopped very very finely, and a few real bacon bits. let the mixture sit for a while before stuffing, the flavours need to mingle you need to use seasoned breadcrumbs, but be sure to dredge them in FLOUR first, or else not enough egg will stick to the peppers, and in turn, not enough breadcrumbs will stick to them either...and do a double coating for extra crispiness! (and less oven leakage of cheese). with these adjustments it is a winning recipe. also, put the stuffed prepared peppers into the fridge for an hour before breading, this also cuts down on leakage because they are firmer. some folks say they arent spicy enoug: this depends on your peppers. some jalapenos are hotten than others, just liek some aples are sweeter than others. if you notice you have a bland batch of ppers when you are sedding them (and belive me, you'll KNOW if you have a spicy batch from the coughing you'll do) save soem of the seeds, or add even more tobasco.Read More
I give it 4 stars cuz it needs tweaking to be great...here's what you need to do: after seeding the peppers you must blanche them in salted boiling water for 2 minutes to the cream cheese mixture you need to add a few dashes of tobasco, a sprinling of chili powder and cayenne, some cilantro chopped very very finely, and a few real bacon bits. let the mixture sit for a while before stuffing, the flavours need to mingle you need to use seasoned breadcrumbs, but be sure to dredge them in FLOUR first, or else not enough egg will stick to the peppers, and in turn, not enough breadcrumbs will stick to them either...and do a double coating for extra crispiness! (and less oven leakage of cheese). with these adjustments it is a winning recipe. also, put the stuffed prepared peppers into the fridge for an hour before breading, this also cuts down on leakage because they are firmer. some folks say they arent spicy enoug: this depends on your peppers. some jalapenos are hotten than others, just liek some aples are sweeter than others. if you notice you have a bland batch of ppers when you are sedding them (and belive me, you'll KNOW if you have a spicy batch from the coughing you'll do) save soem of the seeds, or add even more tobasco.
Very easy and tasty recipe. My husband and I had an assembly line making these little lovelies. As others suggested, we used colby/jack cheese instead of cheddar. Put the cheese mixture in a ziploc baggie and cut the corner. This way, you can pipe the mix in to the jalapeno with no mess! We also dredged them in flour before rolling in the egg. We also used the bread crumb mix instead of corn flakes. We ended up freezing them on the cookie sheet after they were cooled, then placed in a freezer bag for future use!
These are great! I added some mozzarella to the mix and dredged the peppers in flour mixed with cayenne, paprika, thyme, and garlic powder before re-dipping them in the egg, and then Italian breadcrumbs (which I used in lieu of the corn flakes). I baked them in a muffin tin, 3 to a cup, and that helped hold them together and keep the cheese in. Halfway through baking I sprayed them with Pam which helped to brown. They were very comparable to the deep fried version and I had to keep myself from eating the whole batch! They are VERY messy and TIME CONSUMING to make, however, so they will not be a regular, but as a special treat they are nice...
I explored the internet and included many recipes from "allrecipes" for the best tasting jalapeno popper. I chose this recipe based on the baking method, rather then fried. I followed this recipe to the "T" and found it easy to pipe in the filling, (using the ol' corner of baggie method) and gently rolling the peppers in milk/egg, then cornflake crumbs. Not hard at all, milk, egg mixture really stuck to pepper, and cornflake crumbs a perfect combination. Was delicious! Family ate all, (and had quite few from garden). I really like the baked part, honestly didn't miss the "fried" mess that usually comes with frying. Really worth a very small effort!
Everyone at my party loved these! My only suggestion is that you dip the peppers in a little flour before dipping in the egg because the cornflakes didn't stick to the peppers.
I used bread crumbs instead of cornflakes. Put them in the freezer before baking to try and get the cheese to stay put. Definitely would recommend cooking the jalapenos before stuffing them.
These were really good. I didn't have corn flakes, so I breaded them with italian bread crumbs, dunked in the egg mix again and then breaded once more. The crust stayed on beautifully! An idea too, I left the stems on as best I could so I had something to hold on to while dipping and breading. Definitely a lot healthier than the fried version. This is a regular at my house now.
We liked this recipe. For those of you somersizing, roll in parmesan cheese instead of bread crumbs. yum!
Excellent! Could have used more peppers as there was an abundance of mix for the inside. They went fast when I brought them to a party. Thanks for the recipe!
Used Panko instead of cornflakes...yumo
I love poppers, I buy them in bulk all the time, but never made them like this before. I added habanero and ghost chile in the cheese cause I'm crazy like that. Another good way to make poppers is to just cut the stem off and leave the whole pepper intact and remove the seeds (a potato peeler works well to do this), then fill with just creme cheese and wrap pepper with bacon and bake or grill. You can get a stand that holds I think like 25-50 peppers at any Cabelas store, or online. This way the cheese stays in the pepper.
Thank you Paula. Unlike the comment from the "recipe Negative Nancy" this recipe is great! I appreciate the baking instead of frying. As she stated her her own post, this does NOT have the ingredients that Emeril's recipe has, so I ask, how can it be his? I don't think your efforts deserved the 1 star rating she gave. I love this recipe!
Instead of using corn flakes..I use potato flakes(instant mashed potatoes).Most companies that produce jalapeno poppers use this for the outside crust..try it
These were great! The whole family loved them. There was so much filling left over that we ended up doubling the amount of peppers though. I added a bit of chili pepper, paprika, and garlic salt to the cheese mix, just to spice it up a bit, and that worked really well. Before dipping the peppers in egg I dipped them in flour with a bit of those same spices, plus salt and pepper. Crush the cornflakes finely, and beware, they get gummy after ten or so peppers, and you'll need a fresh bowl... but we tried both bread crumbs and cornflakes, and all agreed the cornflakes were *much* tastier. The crunch is great! Finally, we warmed and thinned a little raspberry spread to dip them in, and it was the *perfect* touch... sweet and spicy, these babies were well worth the work.
I'm giving this 5 stars, but please consider: Go to the deli, for each 12-15 peppers, buy 1/4 lb. thinly sliced ham. Cut the ham into little squares, and put some in the bottom of each 1/2 pepper. Plain cream cheese, or the cheddar/cream cheese mix on top - you don't need the mayo. Bake about 30 minutes in preheated oven, no coating or other nonsense. Sprinkle liberally with celery salt. Cool about 5 minutes before serving.
I followed the advice of others and blanched the jalapenos (salted boiling water for approximately 1 min and ice water approx 2 mins). This definitely helped out a lot. I also dredged them in flour before rolling them in bread crumbs (which I used instead of corn flakes), which also made a huge difference. As far as the taste goes, you really have to kind of play around with the recipe to suit the heat level you want. We love super spicy, so I added cayenne and chili powder to the cream cheese mixture. Also, next time depending on how many I'm making, I may cut the cream cheese ingredients in half. I had a ton left over from just making the 30 poppers. These are a little bit of work but well worth it!
Very tasty, especially when tweaked as ROSANACANADA suggested. If you want HOT peppers, look for fine brown/gray lines on the skin of the pepper. If you want milder ones, look for smooth shiny skins.
My mum gave me this recipe and I have been making it for years always with rave reviews. I use the hard style cream cheese and no mayo and usually have minimal leaking. I also usually add a bit of oregano and a can of diced green chilies to the cheese mixture. When I cut each jalepeno in half I take care to cut down the middle of the stem so each has a little handle and I leave a couple of seeds in if I'm feeling kinda spicy. I usually use breadcrumbs, but I like the cornflake or panko idea and might give that a try next time. Great recipe!
My husband loved these! I didn't have cream cheese but I did have Ricotta cheese so I used this instead and I didn't have corn flakes but I had Italian bread crumbs so I used that instead this was a real hit!
Good - tips: After you cut the jalapenos boil for 1 min and then put in cold water for a minute. I used bread crumbs, seasoned them w/ pepper, onion powder and parmesan cheese. I didn't use milk, just egg. Baked for 30 min and broiled for a minute. Turned out great!
These were definitely good. I read the reviews prior to making them and I took some of the advice. I made the cheese filling mixture the evening prior to making the peppers - it turned out delicious. I did add a little bit of garlic salt because some of the reviews said that the filling was too mild. I did blanch the cut/seeded peppers for about 2 min prior to working with them. I would suggest drying the peppers off or letting them air dry for awhile before stuffing and coating them because the batter did not stick as well to the wet peppers. I also found that it worked well coating the stuffed peppers in flour prior to coating them as well. I actually tried several coatings when I made these. If you want your poppers to look pretty, I suggest italian bread crumbs. Work in small batches because the bread crumbs tend to get goopy. They tasted very good too - one coat is just fine. I also tried a 1/2 and1/2 mixture of bread crumbs and tortilla chip crumbs. These were pretty good, too. My favorite was a 1/2 and 1/2 mixture of finely crushed tortilla chips and cool ranch doritos. Mmmm - these were oh-so-crispy and tasty. I used 18 peppers and I did have a little bit of filling left. Some of the cheese did melt out of the filling but it was not a big problem. I recommend filling the poppers a little over the edge - more filling tastes better. I hope this helps!
Not what I expected the cheese came out in the oil and was all over the place the crumbs didn't stick to well to the egg to the jalapeno..
My son and I really enjoyed these poppers. I substitued sour cream for the mayo and added chopped bacon to the mixture. Also added a little garlic. The cheddar cheese flavor was wonderful. The crushed corn flake coating is the way to go rather than bread crumbs. I really liked that they were baked rather than fried. Thanks!
I am sure they are healthier baked but I fried them anyway as requested by the kid.The filling was a hit with the kids. I double dipped in bread crumbs lacking corn flakes/that came out well. The only complaint was the peppers were too crunchy/wanted the peppers to be softer. Another posted had the same comment and boiled the pepper for 2 min first. That would get the pepper softer but I am afraid the pepper will lose it's flavor that way. I think next time I will try freezing the peppers after cleaning the seeds out....that might break down the texture a bit without losing flavor. Edited to add: next time I made these I did blanche the peppers. They came out less meaty (happier kids) and they did not lose any flavor.
Bland. Suggest substituting cheese mixture with blue cheese and use Italian bread crumbs to give it a little more flavor
AMAZING! I added fresh cilantro and 1/4 cup sour cream to the cheese/mayo/cream cheese mixture. Then piped it into the halfed jalapenos using a ziplock bag (cutting one corner off). Also the process went fast b/c I had a helper. She cut and seeded the jalapenos while I piped in the mixture. Then she rolled in flour/egg and I coated them with corn flakes. Absoutley amazing, I got rave reviews! I cannot wait to make again.
Great Appetizer! Preparation wasn't as complicated as I had expected. I agree with other reviewers that more jalepenos could be used, I had filler left over too. They turned out perfectly and were the first things to disappear off of the table! I served them with sweet red pepper jelly. Delicious!! Will definitely be making these again! Thank you for the recipe!! :o)
ADD BACON! These work fine as written but my family likes bacon bits in their poppers so I added half the small bag of "Real" bacon bits. They were great! On the second recipe, I left the mayo out and it was just as good to me! 4 stars with no bacon but 5 stars with the bacon bits added!
i wasnt really into these but girfriend was - they werent to bad but totally not worth the time spent when jack in the box is way better - be careful the size of pepper you use the ones i bought were huge ande like a dummy i used all of them you need 3 inch (max ) poppers and thats all i have to say on that
I read all the reviews about these, and since the jalapenos I had were very meaty, I opted to blanch them for 2 min like some readers had suggested. Omitted the mayo, using just cheddar and cream cheese, and used panko crumbs for extra crunch. They were awesome-I wouldn't change anything further. I assembled them one day, dipped battered and baked a couple days later. Next time I will make a bigger quantity to have some to freeze for later. Also served them with a sourcream/salsa dip.
Made this yesterday for our superbowl party and they went down a treat. Everyone loved them. I would recommend wearing gloves when deseeding the jalapenos and i piped the filling useing a glade bag. Excellent recipe
I had an overabundance of jalapeno peppers this summer and didn't know what to do with them. Someone suggested to try these and I made them up and froze them (before breading). Then when I a party to go to, I made them up. They were a hit. I had only made 1/2 of what I had froze. I should have made them all! Delish!!!
I must have done something wrong... They were ok, but I do not feel the same "affection" toward them as these other reviewers. They took me close to an hour to put together, and I really didn't feel it was worth it. My husband said they were good, not great. I liked the theory of the recipe, it just didn't fit our taste... Thanks for the recipe,it gives me a few good ideas!!
I just made these last night as a "try-out" for a Cinco De Mayo Party this weekend. I'm glad I did. First, these are good, however, not "showy" material. Not sure if they're good enough to bring to a potluck. We tried all different ways using a variety of the reviews found here. If I do bring them here are the changes I will make. I will add a bit of chili powder to the filling - which was very tasty. The crushed cornflakes are WAY BETTER then the bread crumbs (as was suggested by others) and we added chili pepper flakes to the coating. I read a review to blanch the peppers first, which we didn't do but I will next time because they were not nearly soft enough. We found the the amount of Jalapeno Pepper to filling was not in proportion so I would ream the pepper out a bit more before I stuff them too. I will also change the cooking time. The coating was done and the cheese started oozing out at the 10 minute mark. It was a good start to a potentially great appetizer.
NO FLavor...never again
These are wonderful! I made a few changes: I cut off the tips and scraped the insides clean with a apple peeler. I stuffed with cream cheese, garlic salt, and cheddar cheese using the ziplock bag method. Then dredged in flower, dipped in egg, rolled in italian bread crumbs. I repeated for extra crunch. I put them upright in a muffin tin and baked. Be sure to not overcook! They have a wonderful aroma when baking!
Yummy! I did not bother with the egg and milk, and the crumbs stuck just fine. I had to use crushed butter crackers because I did not have corn flakes.
Panko bread crumbs! Wow, this was great. I followed the directions except that I added some Weber "Kickin' Chicken" seasoning to the cheese. Also, because I have the patience of a lightning bolt, I just couldn't do the rolling around in the eggs and stuff. I used a tablespoon and spooned the egg/milk mixture over the top of the peppers after they were stuffed, one at a time, and then spooned panko bread crumbs over them, nice, quick and easy. Man, they were the bomb! Thanks!
I just used low fat cream cheese and a small slice of pepper jack cheese on top...much easier and healthier.
This was perfect! I'd been craving jalapeno poppers, and this recipe worked out just as I'd hoped. I did replace the cornflakes with breadcrumbs, but other than that, I did it as directed. And they were wonderful.
I substituted bread crumbs that I'd run through a food processor for the cornflakes. They were absolutely delicious! I especially liked not having to deep fry them. Easier cleanup (I used aluminum foil on the cookie sheet) and healthier!
Easy to make. My grown kids gobbled them up. FYI: approx 15 peppers equals one pound. I've made these twice now...watch out for getting pepper juice on your hands and then wiping your face. Even washing my hands seemed to leave pepper residue on my fingers....ouch! :)
This was my first time trying poppers and "WOW!" Great recipe, I used italian bread crumbs in place of corn flakes, and I cannot imagine any recipe making these better!
Wonderful! I used breadcrumbs (didn't have cornflakes) and fresh garden picked peppers. Most of the 'heat' comes from the seeds and ribs. Scrape the ribs out for milder tasting poppers, leave them intact for a hotter taste.
Pros: -Tastes really good! -Pretty simple recipe Cons: -my fingers are burning from the jalapenos even the day after. Use gloves. -It's messy- seeds everywhere, the cheese WILL come out of the popper, use foil. -It's really time consuming including seeding. 4 recommendations -I used crushed tortilla chips for breadcrumbs, I don't think I would have liked them if I used breadcrumbs, it gives them a nice crunch -Add seasoning to the spread like cayenne pepper, garlic/onion powder- it's basically what's in taco mix minus the msg -Don't use as much cheese and cream cheese, I used 3/4 the amount and I still had leftover spread plus I knew I stuffed them enough cause they bubbled over when baking.
These poppers were fantastic! Can be made ahead of time up to the "breading" with the corn flakes. Yum yum! WARNING: Wear gloves when handling the peppers to protect your hands.
Ditto no flavor... Needs more seasoning, more cheddar cheese, and pickled jalapenos would probably be better. These were not good.
These are great and pretty easy to make. I will definitley make these again.
Got many compliments on these. took a bit of time stuffing all the peppers, but worth it. give yourself extra time to prepare...
OMG! Sooooo good!! I made a couple as per the directions (and left a couple seeds in to spice it up) and they turned up best. I double coated some which worked out really well. I added bacon (everything is better with bacon) but it didn't have the right kick. Maybe is was the bread crumbs I put in when I was running out of Corn Flakes. I don't recommend bread crumbs. Too bland. The Corn Flakes give it a nice crunch. It is a delicious recipe!
Oh, so good! I made a few with creamy goat cheese as well and they had such a smooth flavor. Highly recommended!
Love these! A little labor intensive when you're making them for 50 people, so by the end, we ended up chopping up the remaining peppers and mixed them with the remaining cheese mixture, putting it in a casserole dish and baking it after sprinkling it with breadcrumbs: turned out delicious! I think we might be making the Jalapeno Popper dip from now on!
I like these but I boil water drop the slice jalapeno in for just a few seconds let cool mix together the dip add to a baggy and pipe into the peppers roll in flour then into egg mixture then into crumb mixture I like panko But I think it too is what you perfer and like as flavor...
Excellent way to make poppers without frying in heavy grease. You couldn't even tell they were made with corn flakes! Not kid friendly as they are a bit hot but adults love them. I served with a ranch dip and I can't wait to make them for our New Year's Eve party!
these were so easy to make, and were devoured as soon as they came to the table. I would add a couple of seeds for more spice, and dip in flour before the egg mixture for more coating. I made them the day before, they were a huge Hit.
Personally, I do not like hot peppers, but my husband does. So I made these for him. But the peppers that I bought were even too hot for him. So we sent these over to a few neighbors, who I know love "hot", and they called to tell me to keep the recipe close by and send peppers over whenever I want. So they must be good.
WOW! I was kind of surprised how close these were to the ones served as appetizers in resturaunts. I used dried breadcrumbs instead, as I prefer the smoother texture of the coating. The inside was smooth, creamy and a great flavor match to the spice of the Japenleno. This batch was a trial run and will be made again tomorrow for Super Bowl. YUM!!!
Delicious and a hit at parties!
I used not just sharp cheddar, but also some Jarlsberg and mozzarella. I also used breadcrumbs. I took the mayo, cream cheese, and all my cheeses (chopped into small bits) and tossed into my magic bullet to create a uniform texture filling that I just piped into the middle. I also double layer bread crumbed them, because one layer was barely enough (I also floured them so the egg would stick).
these where good but making them was painful the peppers where way to hot evey time I touch them my hand start burning and went numb my whole body was numb by the time I was done probley had nothing to do with the recipe so I GAVE IT 4 STARS ANYWAYS
These were very bland and just so hard to make. I will not make these again. I made them for a party and nobody ate them. The plastic wrap stayed on them the entire time...not even one was eaten. I guess they didn't look very good either. It was hard to keep the crushed corn flakes on them..it was just a big mess.
I added chopped bacon to the stop and used italian bread crumbs (because I already had them...) brought these to thanksgiving this year and everybody loved them! Only problem was not enough filling for using larder jalapenos, make extra!
Don't forget to wear gloves when working with these peppers. Not the prettiest looking poppers I've had, but they were good right out of the oven and right out of the fridge the next day.
Fantastic when freshly baked! Two things: I used breadcrumbs (but I'm sure it's even better with cornflakes), and I didn't coat the whole thing in egg+breadcrumbs. Instead, I just brushed the egg on the top and sprinkled breadcrumbs. I'm going to upload a photo of the end product, so you can see how (beautifully) they turned out.
These are easy to make and very popular. Great drinking buddies
awesome! made one minor change... substituted ground pork rinds for corn flakes for a NO CARB recipe. did follow other tips such as blanching in boiling water for 2 minutes and added tabasco sauce to cheese mixture.
These tantalizing poppers were the first thing to go at the party! The ladies loved them because they were baked, not fried. Excellent Recipe!!!!! Thanks!
Very tasty and pretty easy to make. I really appreciated a recipe with common ingredients and especially the fact that I don't have to deep fry these. Not having any cream cheese on hand, I used a bit of sour cream instead. It was good, but a bit runny. I'm sure the unmodified recipe is firmer, but I just thought I'd share my experiment results. :o)
I reduced cream cheese and the mayo. Also I replaced the corn flakes with panko flakes. Personally I prefer poppers with a cheddar or pepper jack etc, only. Cream cheese is like "deviled " in a crab cake, just the lump crab please. Seems like a cheap way to strech cheese.
We made these for a Super Bowl Party and everyone loved them. They could not believe we had made them from scratch! Thanks for the great recipe! We'll be making these for all of our family gatherings!
These were great! My friends gave the recipe five stars. I actually used whole, canned jalapenos and cut in half. I also like the fact they are baked and not fried. I served with ranch dip on the side. Great recipe!
I can't believe how good these were! One of the best recipes I've tried in ages! I followed the directions to a T, and they came out perfect. I had thought the coating wasn't sticking well enough to the peppers, but they tasted perfect. I'll make these again and again! I never thought baked would taste as good as deep fried, but they do. Will be definitely making these for the Superbowl in a few weeks! Friends couldn't believe I'd made them myself! Thanks for a great recipe!
Quite tasty, although I will never again make them without gloves! If people do make the same mistake I did, apparently washing hands with lemon juice will break apart the oils much better than soap alone.
I was very happy with this recipe. These were just as crispy as fried poppers are, without the added fat. I will make these again. Thanks for sharing!
This recipe was ok but I think next time I'll just not batter the Jalapeno's because its far too messy and time consuming.
Best thing ever!!! My boyfriend begs me to make them. They are spicy with a great crunch from the corn flakes. And baking makes them healthier than frying. Absolutely Awesome!! But ps- wear gloves when working with the jalapenos. The first time I made them my hands were on fire!!!
These were very good I have made them with both corn flakes and bread crumbs. For an extra kick leave a few seeds in the pepper before you add the cheese. Thanks for the great recipe!
My Mom & I made these and they were a hit! So easy to make, and we were eating them COLD as we were making them as we couldn't wait to pop them in the oven!
These were a little tricky to make the first time, but they tasted almost as good as the ones you get at restaurants--without all the fat from frying!
The best poppers I have ever eaten and much healthier than the deep fried version. I made these for a party last Christmas and they disappeared quickly. I am going to make them again this year. Be sure to wear gloves when handling hot peppers.
Very good. Used whole wheat bread crumbs. Could use some herbs.
We've made them for a couple parties we've gone too and people just love them! I like dipping them into ranch dressing.
Awesome & EZ!
Cut mayo to 1 tbsp, used white sharp cheddar. I fried mine, baking is such a crime. Double dipped in egg, flour, egg then flour then egg then panko bread crumbs. Deepfried at 325 til a tad over golden (almost as dark as a beer bottle). DIVINE! Used oriental sweet chili sauce, excellent compliment!
Awesome recipe! Both my husband and I enjoyed this little appetizer. They are even better the next day! I substituted the corn flakes with Kellogg’s new low Carb cereal to make it a little healthier. One word of advice; wear gloves when handling the jalapeno peppers. If you have sensitive skin like I do, your hands will burn for hours! If it does happen, squeeze half a lemon on your hands to neutralize the oil form the peppers. I would definitely make this recipe for guests.
These were amazing, I made 3 pounds of them for a party and they went soo fast. However, I made these at 10am and by bedtime at 11pm my hands were still on fire. I slept with my hands in ice bags. Please get yourself a pair of gloves for the entire process, dont be a dumby like me.
wow...so good. very time consuming to make but the taste is better than Ive had at any restaurants...not as pretty though...due to the baking instead of deep fry.
I've made this twice now. Both times everyone LOVED it! Especially those who love hot stuff. Many people asked for the recipe.
These are great. Not too hard and I really like that they are not fried.
Excellent recipe. I used light cream cheese and cheddar, so it didn't melt all over the place. I also used some healthy bran cereal which was a bit sweet which was just perfect. It's a lot of work, but worth it. We couldn't stop eating them.
This is a hit every time I make it and people can't believe it's homemade! I use reduced fat mayo, cream cheese, and cheddar/monterey jack cheeses. I also use corn flake bread crumbs instead of cereal, I find that it sticks better. Also it's wise to use latex gloves when handling the peppers.
I love poppers but didnt want to deep-fry anything.... so I was excited to try this recipe, but it was a little bit much work for me. Prep took a while and getting that coating to stick was tricky. I must have baked mine too long because the jalapenos had become quite mild... I like them to be spicier, personal preference. My family loved them tho. Great alternative to frying, just a bit more work than I anticipated & not quite the flavor I wanted.
i used panko crumbs cos that was what i had, and these were just awesome!
I usually grow jalapenos in my garden to pickle, but I don't think I'm going to have any left to pickle after trying this recipe. Delicious. I'll plant double next year.
MMM... so good! I did make a few changes, but not enough to rate the dish lower overall: I used reduced fat cream cheese and 2% sharp cheddar, Panko bread crumbs (only b/c I had no corn flakes);also fat free greek yogurt instead of mayo (personal preference). I sprayed the tops of each one w/ nonstick cooking spray. As a plus, my changes actually made the dish quite a bit lower in fat & calories... YAY! Also, my jalapenos were on the smaller side but I was able to stuff 30 of them with the filling as stated.
These were great. I used panko coating instead of the cereal, and that worked well, though they probably did not stick to the pepper as well as the cereal. Just make sure you bake the peppers long enough or you end up with some really hot instead of nice and mild. Also, wear gloves when dealing with the peppers! I did not and now my hands are burning.
These were a hit! The recipe could easily do 30-35 poppers. I used 2 tablespoons of sour cream instead of the mayo, 1 teaspoon garlic powder, 1/8 - 1/4 of a cup of Monterey Jack cheese, shredded or cut up fine, and a few dashes of paprika. I also blanched the peppers for 2 minutes. Be warned - Do not breathe in the steam from the boiling water when you empty the pot! I knew these peppers were very hot when I did that so I toned down the filling. I coated once in flour and twice in egg, breadcrumbs. I also left the stems on and this added for easier handling and looked nice too :-) I did fry mine only because my daughter had made mozzarella cheese sticks (yummy!) and the oil was hot. Took about 1 1/2 minutes at 375F or 190C fryer temp. As for the extra filling I had left over, I heated up and used it as a dipping sauce :-)
Followed the recipe exactly - even after reading reviews - turned out pretty decent. Filling isn't super creamy - I would cut back on the shredded cheese and maybe add a little sour cream. I made a berry sauce to dip them in which they much needed. Did have to dip in flour before egg to make flakes stick. Some onion and/or garlic in filling would probably help as well. Overall good though, will make again.