*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Gonna try this one this weekend. I did a bit of prep today. Heres a tip.. cut off the stem and use a potato peeler to scoop out the membrane and seeds. it worked for me quite well. then just put the cream cheese into a sandwhich bag snip off the corner and pipe the cheese into the opening. Less mess!
Just a tip for those handling peppers. All you have to do (so you don't have to worry about gloves or baggies on your hands) is coat your hands in olive oil. If your hands end up burning rub them in milk not a milk based product..MILK. It takes the burn away immediately and even works on the lips (sometimes it burns there too after eating a hot pepper). My Grandma used the oil method and passed it along to me and also the rubbing of the milk. IT WORKS TRUST ME!!!
I enjoyed this recipe - the only thing I would have to say was that it was not hot enough. Perhaps it was the jalepeno peppers I used. I think next time I will either keep the seeds in or perhaps use some crushed jalepeno peppers in the cream cheese mixture. I really liked the fact that none of the stuffing oozed out. I had my doubts since I have never tried making anything like this before. DEFINITELY WILL KEEP USING THIS RECIPE. THANKS FOR THE GREAT RECIPE AMANDA.
Like a previous review said make sure you wear rubber gloves (or if you don't have rubber gloves put a ziploc bag over you hand) because you can easily burn your hands with the hot oils from the pepper. It won't feel like it's burning when you are doing it but a few hours later the burning will be so intense you can barely stand it! Also I tried leaving some of the seeds in as one of the reviewers suggested and they were REALLLLY hot. So if you do that be really careful how many seeds you leave in. Perhaps it was just the batch of peppers that I used...but I think they would've been hot enough without any seeds. My husband and I both LOVED the cream cheese filling with the cilantro and roasted garlic though...it was to die for. I will definitely make again - but I will definitely wear gloves next time and save myself from being in agony all night long (seriously...the burning lasted more than 12 hours...)
These were okay but my husband and I thought the strong flavor of the cream cheese kind of overpowered the jalapenos. I might try them again with less garlic and cilantro and also without cooking and peeling the peppers first; they were pretty flabby and one of the things we love about jalapeno poppers is the crunch!
MMMM...Yummy! These are good but very time consuming (I tripled the recipe)...I can def. see why jala poppers are so expensive when you buy them out and already made; I did add some canned chopped jalapenos to the cream cheese mixture which I think made them a little hotter...my husband thought they were outrageously hot (but they weren't). Anyway I enjoyed them and I would make them again only next time I might leave my own addition of chopped jala OUT so that my pussy cat of a hubby can enjoy them too! Haha! Thanks for the recipe!:o) And yes use a ziploc baggie (as someone else pointed out) to pipe the filling into the jala.; it is a BIG help in saving time and its so much less messy!