WOW gotta try this at a BBQ. I wonder if I cooked them in the oven I would recieve similar results. I'll have to get the ingredients next time I grocery shop & find out. I already gave this 5 star cause its simple plus a combination of bacon & jalepeno poppers you can never go wrong! I'll update though how it turns out in the oven, save the grill for when the men want to heat it up.
I Love this recipe and make all the time! Couple of tips I use to perfect this recipe, wear gloves, use cold cream cheese it forms better in pepper, instead of grilling put on foiled line sheet in the oven 350 for 45 minutes the bacon will crisp and the cheese won't melt out
Loved the peppers this way. It has become the favorite appetizer that everyone asks for.
I love the bacon wrapped idea. The only thing I changed is that my usual popper filling is half cream cheese and half sharp cheddar....I like the cheddar mix better.The tough part is doing these on the grill/having to turn them over and do both sides to crisp the bacon without the cheese leaking out. I put a bacon"flap" over the end first and then wrapped....that worked pretty well....I only had 2 leakers. Next time I might try stuffing a whole pepper and wrap with bacon....will be easier to keep the cheese in......great flavor though
So good! Wow. I cut the cream cheese into little blocks and then froze it while I cut the peppers. I only needed half a bacon slice per pepper. After wrapping them and skewering them with toothpicks, I put them back in the freezer for about fifteen minutes to firm up. Then into a 400 degree oven for about 25 minutes. Let them cool for 5-10 minutes while draining on paper towels. Will definitely be getting heavy rotation on my appetizer list!
Tasted great! Any ideas on how to get the peppers tender though? I did use the suggestion of putting them in water and it worked well.
I do these in the oven at 425 for 30 min. I also add some shredded Cheddar cheese to the cream cheese mixture. They are so good and guaranteed to be a hit at any function. I now must bring them to every family gathering we have!
So DELICIOUS!! Easy ingredients and even easier to make. Recommendation: if you're serving for a party, do not go for colored toothpicks, as the color will leak into the cream cheese.
I have been making these for years before seeing the recipe on here. They are delicious and you'll love them! Some of my family members have made them in the oven and they're ok, but on the grill is BEST!
I've been fixing these for football games, family get togethers, etc for a few years now. I cook them in the oven during winter months. It takes about 30-45 minutes on 400 to get them done. Takes a while but sooo worth the wait. My family and kids love them.
Awesome flavor, I prefer pickled jalapenos myslelf as they are more tender. I never seem to get the fresh jalapenos tender before the bacon is done.
The way this recipe is written, it lacks enough flavor for us (hence the 3 star review). However, I made some changes that seriously made this one of the best jalapeno popper recipe of all time. I used about 4 ounces cream cheese and 4 ounces finely shredded Mexican cheese blend. Then I added 1/2 tsp seasoned salt, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a dash of thyme. I froze them for about 20 minutes prior to grilling them on high for about 4-5 minutes on each side. They were delicious. We sat there and stuffed ourselves even after we were full because we couldn't stop eating them.
A family favorite anytime! If you're not grilling, you can also make these in standard oven. Preheat oven to 400F. Prep peppers as for grill. Place prepared peppers on a rack in a foil lined shallow baking pan & bake for ~20 mins., (until bacon is cooked/crisp & peppers are softened).
I make these allot, but add ground cooked sausage to the cream cheese before stuffing the Jalapenos! yum!
Great recipe, thanks so much. I added sour cream and garlic to my cheese to suit our tastes, big hit. Definately freeze before grilling, and have a squirt bottle handy cause bacon grease likes to flare up.
Great easy fun recipe for the grill, great for tailgating.I froze mine the night before and they go great with a few beers.
Awesome recipe. Not quite spicy enough so I sprinkled cayene on them when they came out and I brushed them with seedless blackberry jam right at the very end to add a little sweetness....pretty good. I started them on the grill and finished them in the oven. Next time, I'll just put them in the oven. My husband loved them. I'll make again. I was impressed the cheese mixture did not ooze out as much as I expected. I will definitely make again. Thanks for the recipe, Melissa.
These were a huge hit and easy to make. I added a little worchestershire to the cream cheese. I will be making them again and again!
I have made it several times with variations and everyone loves it. It is Spaghetti Squash Casserole. Easy to make and very healthy.
Wonderful! Changes: 1 - Drop peppers in boiling water for 6 minutes to reduce heat, 2 - wear gloves when working with the peppers before boiling them. I made my own flavored cream cheese by adding garlic powder, onion salt, and chives. Also added handfuls of shredded mexican cheese blend to double the recipe. Cooked in oven as it was raining when I made these. Cooked at 400 degrees till bacon was cooked to my liking, about 25 minutes. I also used a whole stip of thinly slice bacon. When wrapping them, stretch the bacon so that it really wraps tight and keeps the stuffing inside. One last addition was to pull them out right before they were done and put some grated asiago cheese on top. pop them back in the oven to melt and slightly brown.
Excellent stuff. When I cleaned the peppers I saved the seeds and put them in the cream cheese and added some garlic powder for a hotter taste.
My friend turned me on to these about a year ago. I make them all the time. I am vegetarian so I use Morning Star Bacon for ours and regular Bacon for our guests. I don't do them on the grill. I bake them in the oven at 375 for about 20 mins (until bacon is crispy). To reduce heat of jalapeno and for convience, you can pre-make them (don't cook), then freeze them and pull out and cook when guests come over.
These were a big hit. I cooked on a cookie sheet in oven for about 40 min. They turned out perfect. Definitely will make again.
Haven't tried, but can taste this in my head, and it's great, Have a question, though: has anyone tried these using canned jalapenos? We don't live in an area where grocery stores carry them often if at all.
Awesome!!! I did mix 1/2 cream cheese with shredded cheddar, and put in freezer for 10 min before grilling. Sooooooo delicious!
These are a 10! I put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. The cheese firms up a little and it doesn't leak out of the peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm, get almost all of the membrane out from inside the pepper and leave no seeds. I bak them in the oven on 350 for about 45 minutes.
place a little smokie on top of cajun seasoned cream cheese then wrap with bacon! We've been making them this way for years & they totally ROCK! you'll never get higher praise from guests! =)
We have made these for years at every BBQ and they always get fought over!!! We don't halve them though, just put a slice down one side and use your (GLOVED) finger to scrape out the seeds, then stuff. You don't lose as much of the cheese that way. Another option is to use milder Banana Peppers. They are equally awesome, add a whole different flavor to the mix and aren't so hot.
I have never tried this on the grill before. My husband and I always just wrap them and bake them on a broiler pan in the oven. I find that cooking them in the oven makes the jalapenos very tender and they get done at the same time that the bacon gets finished. Also, if you don't like them quite as hot, just make very sure to get not only all of the seeds out fo the jalapenos, but also, the white membrane should be completely removed to help cut out the heat. Also, if you don't like them hot, I don't recommend stuffing them ahead of time. I did this once and left them sit overnight in the fridge and they were way too hot for my taste. These are the best tailgating food ever! We call ours Cyclone Hot Poppers after our beloved Iowa State Cyclones! Definitely YUMMY!
I made these to the letter, I changed nothing in the method nor the ingredients so I could fairly rate it. Well, I brought them to a party, the plate was cleaned up withing minutes. So that is a good indicator that the recipe is awesome. They are perfect as is, so thank you for posting this recipe.
This one was not a keeper in my family. Really Bland. The peppers were tender however I did take the advise of other reviewers and pre-cooked the peppers some. We first tried some on the grill and some in the oven. The ones on the grill did stay together however the ones in the oven the cheese cooked out. Again the taste was very "BLAND"..
We added a little garlic powder mixed in with the cream cheese and then sprinkled the bacon with some barbeque seasoning. My husband said we have to have these every time we grill now!
Just made a batch of these and they are awesome! I used chipolte cream cheese which gave them a little more kick. Will be making these this weekend for tailgating
These were fantastic! After stuffing the peppers with cream cheese, I added a thin slice of cheddar cheese to each one & sprinkled them all with cajun seasoning. Then wrapped each pepper with half a slice of bacon (a whole slice seemed like it would've been too much) I covered a cookie sheet with foil, and baked then in the oven at 400 degrees until they were crisp to our taste. Had no need to turn them either. My husband said they were wonderful & that I'd definitely have to make them again!
Yummy! I baked mine at 450 for 15-20 mintues. I added grated cheddar cheese, garlic powder and Worchestershire sauce to the cream cheese. Chilled them for at least 2 hours before baking. Will make these again...and again. Update: made these again already for company and they were gone in minutes! Do yourself a favour and make these.
We've been making these for a long time but a bit different, a little more flavorful... for the cheese filling use cream cheese, shredded cheddar cheese, brown sugar, fresh garlic, kc master piece steak seasoning. Add ingredients to taste. To spice them up more, mince up some of the sponge membrane from the jalapeno and add to the mix. We also slow cook ours on the grill. They are a hit every time.
Absolutely delicious!!! I made them last Halloween and have been getting requests to make them for every event! I sprinkle garlic powder and season all then wrap in peppered bacon! Great flavor!
great recipe!! very easy to make it was a huge hit. disappeared within 15 mins haha thanks for the recipe. baked it in the oven at 350 until the bacon was nice and crisp since i didn't have time to grill it.
These were AMAZING. I used two packs cream cheese, a handful of cheddar cheese, a dash of Parm, some garlic powder and two tablespoons of worchestire sauce. I baked them at 350 for twenty minutes. Broiled them for three minutes then turned them and broiled for another three minutes. They were gone before I could set down the tray. This is a new favorite!!
Made these last night for a family BBQ - they were gone in an instant! After removing the seeds and membrane, I put the peppers in ice water and refridgerated overnight. Stuffed the peppers early in the day then put in freezer for 30 minutes before cooking. Baked in 400 degree oven for about an hour (my peppers were huge) and they were delicious! Served them with homemade Hot Pepper Jelly! Didn't change a thing with ingredients.
These were amazing!! I grilled these as appetizers before our meal, and we ran out. Double the receipe as these are very YUMMY!! I did mix in cajun seasoning to the cream cheese as well as a garlic.
These have been a big hit! I could not find fresh peppers when I was shopping, so I used the canned pickled ones - and after trying this with fresh peppers I am sticking with the picked ones. I agree with others who have said the fresh ones are very bland tasting! My grocery store was out of picked jalapenos, but they had roasted chipotles in adobe sauce - so I used them instead-a little messier to clean out and stuff - but WOW were they good!!! Best appetizer ever!!!
These are my favorites when my husband barbecues. Definatley clean out the inside of the jalapeno before putting the cream cheese in though. My husband stuffs his with flavored cream cheese but I like plain cream cheese when the peppers are hot enough. I'm also sure to get the good bacon and check for the meat to fat ratio on the slices for the perfect popper!
Great recipe! I like to fry them then stick them in the oven. I also add some cheddar cheese to the cream cheese ;)
I make these several times a year,love them. I mince fresh onion and put garlic granules with my cream cheese. I also use the precooked bacon (I buy the large packages from Sams Club) and use the whole slice. I bake them in the oven on a broiler pan, therefore the grease cooks out and runs into the bottom of the pan. With precooked bacon there is not nearly as much grease. I have tried other cheese and prefer cream cheese altho jalapeno cheese is pretty good. A trick I have found works good for seeding peppers is to cut them in half lengthwise and using a pointy teaspoon, start at the end and scrape seeds toward the stem end. Always use rubber gloves when working with hot peppers. I found out the hard way years ago!! I will try the ranch dressing on some this time. I am doing up about 5-6 # for the 4th of July. Will freeze them ahead of time.
I add grated sharp cheddar cheese to the cream cheese. I could eat dozens, love them.
Tried these several times with many different variations. Expensive, fancy bacon is a waste of money. Regular Bar S tasted best. Cajun seasoning can make them too hot for some people, but is a great tweak, depending on how spicy it is. And here's the killer twist......put fresh mango slices in with the cream cheese! Or fresh pineapple! OH YEAH! (Also, try different flavored cream cheeses for a change up.)
Took readers advice and placed in freezer for 15 to 20 minutes before grilling. I removed the seed only and left the membrane. Wasn't too hot, but gave it a lil kick.
Great recipe...to send this one over the top, I chop about 1/4 cup sun dried tomatoes packed in olive oil and some fresh basil (in my mini food chopper) and mix with the cream cheese. Try it-you'll LOVE it!
Very very good! Raves everytime! I can't believe my little girl liked it. A little pain to put together for bigger crowds but it's so worth it. Try not to bite close to the stem though. For some heat, leave the insides if you dare. Also followed other suggestions and added dry ranch mix to it, starting with about 2 teaspoon; baked it on a flat roasting pan at 375-400.
It doesn't get any better than this! I grew jalapenos this year and this is a good way to use them up.
some people,I guess are just predisposed to changing everything they do. I, on the other hand, as a professionsl chef, am no. When I find a recipe that is perfect, in and of itself,I prepare it as is. Such is this recipe. It is great, well balanced and produces an excellant appetizer. Leave it alone, folks!! It's great,as is.
Oh, baby, what a winner! I sliced off the stem end of the pepper and scooped out the ribs and seeds. This results in an "open" end of the pepper. Best to use gloves, or an unwanted guest, for cutting and cleaning your peppers. ; ) Tips: 1). After scooping out the pepper, return the seeds by mixing into the cream cheese. 2) Refrigerate for several hours, or overnight, to firm up the cream cheese. ( I let the cream cheese soften so I could mix in the seeds and the suggested dried ranch dressing mix, which was delicious.) 3) Wrap bacon over the open end of the pepper to keep the contents contained. 4). Cook pepper cream cheese side down first, then flip. The temp of the grill will soften the cream cheese, so this will prevent it from oozing out of the pepper. This is also why you should wrap the open end of the pepper. I will experiment in the future with other cream cheese flavors. Enjoy!
I kinda added my own flare by adding the following ingredients to the cream cheese mixture: ranch powder, shredded pepper jack cheese, and homemade bacon bits. It is so yummy! I make these on every float trip!
These are always a hit. I usually add fresh chives and garlic and mix with blender till smooth. Then hand stir in cooked mini salad shrimp. I will have to try cajun seasoning next time. These also freeze real well to use on a later date. Great party food!!!!
Good flavor combination but difficult to prepare on the grill. I had to finish them in the oven. Next time I will try in the oven only, on a broiling pan.
Pretty bland "as directed"... so I made mine by browning some chorizo filling and mixing it with half cream cheese/half mexican cheese blend and freezing for 15 mins before baking in the oven...m m m...
these are very good but when i make mine i put a cocktail weenie on the cream cheese and then wrap in bacon and add a drizzle barbeque sause on top after about 20 min. of baking.. they are a big hit everywhere I have taken them
I just made this recipe at a Padre game and it was like I couldn't cook them fast enough. Everytime I took them of the grill they were gone within 2 minutes. I read all the other reviews and decided that everyone has there own way of doing things. I prefer to cook them the way the recipe says to cook them. I like using a whole piece of bacon. I would suggest that when you are at the market buying jalapenos that you look to get ones that are short and fat. This way it makes it easy to handle and the bacon wraps around the pepper 2 times and almost holds the creamcheese in. For some I would say you might to cook this one a couple of times to get the hang of it cause might get discouraged if they over cook and all the cheese heats up and melts out of the pepper and bacon. Go slow and turn them alot and when you see the cheese running out they are most likley done. Remember you can always take them off of the grill and place them back on after the cheese has cooled down. Go Padres, Go Chargers!!!!
I've been making them for years with a cream cheese/chorizo(mexican sausage)mix about 50/50 each, we don't always know how hot the peppers will be so after cleaning you can soak them on cold salty water the longer they sit on this the milder they'll be. Wearing gloves is highly recomended while coring cleaning peppers. Precook your chorizo on a nonstick pan untill nice and brown, let cool. mix it with cream cheese and than stuff peppers, wrap'em with bacon and let sit on fridge if time allowes you to. Enjoy and be ready to pass recipe since everybody will LOVE them.
So simple and so good! I think it's even better if you chop the bacon up, cook it and add it to the cream cheese inside. YUM!
Made these last night and they were a big hit. Used fresh peppers and removed seeds/membranes. Added some canned diced green chilies and diced ham to the cream cheese, and per one reviewer's suggestion, used a pair of skewers to double-pierce each jalapeno for grilling. I think the diced ham was not noticeable therefore unnecessary, but the green chilies addition was nice, although I think the filling could still use a little more flavoring. The peppers were fairly large so I used full slice of thick bacon per jalapeno and the double skewering idea worked great. The charcoal fire was real hot so grilled on the fringe, which prevented flare-ups, and experienced minimal cheese oozing but needed to keep an eye on them to prevent bacon burn. We loved the fresh jalapeno flavor with a nice little spice bite. While the prep work was a little much, it was worth it if you have the time and want to impress. I expect these will become a regular addition to dinner parties.
These were great and easier to prepair that I thought they would be. Had in the fridge for a few hours, baked in the oven for about 15 minutes and finished on the grill. Delicious!!
This appetizer was a hit! The recipe is so simple and the prep time so fast, yet the end result looks and tastes like something that took a long time to prepare. We used the Recipe ingredients as-is, covered each Jalapeno half w/ a full slice of bacon, froze for 15-min. to harden the cream cheese, and grilled on 350F (gas grill) for 10 to 15-min. We learned that turning the Jalapenos on the grill, open-side down, made the cream cheese leak out. So don't turn them over. Grill them bottom-side of the Jalapeno down.
These are an all time favorite in our house! I have to say that I do not follow this recipe, but it's a great guideline for a great appetizer. I take a small can of crushed pineapples and drain them. I mix cajun seasoning with the cream cheese and crushed pineapples. The sweet balances out a lot of the heat from the peppers. I also bake them on 350 and then Broil on low to make the bacon crispy instead of using the grill.
Yummy! We have made this version for quite a while, but I took the advice of others changed the recipe up a bit. First after taking the seeds out, I boiled the jalapenos for a few min. I like mine with a bit of a kick but not too much. I also used another's suggestion and added the dry ranch powder to the cream cheese. Very good! I will have to try the garlic and worcestercire next time. I also used the oven this time. 350 for 25 minutes. After that, I then popped them in the broiler for a few more minutes. My bacon just needed a little extra browing. Yum Yum! One step I think is a must is to pop em in the freezer before cooking. I didn't do it this time and the cream cheese did ooze out. But delish anyways!
These are amazing and are a hit every time we make them. People actually ask us to bring them if we are invited to a potluck. However, we use Prosciutto instead of bacon. It's easier because the prosciutto is the same width and the jalapeno and you need the same number of slices as there are peppers. Also, no need for the toothpick cause prosciutto stays once rolled.
I pre-soaked the jalapenos for about 20 minutes after seeding them as I do not like super spicy food. That was enough time to remove most of the heat. The flavor was excellent.
I hae made these so many times but reviewed them under a different entry on this site. In large quantities they can be very time consuming but they are worth every moment spent. I have made a modification. Before wrapping the peppers I soak the bacon in honey. It gives them a sweet taste to balance out the heat. It also gives them a nice glaze. I always start with extra peppers so we can nibble on them before I actually put them on the table to serve. We just love these things!
Love, love, love these!!! I use peppered bacon for even more kick :) Always a HUGE hit at parties!
Two things -- being originally from Texas, we of course, think we invented this. HOWEVER -- we add a peeled, deveined shrimp to every jalapeño. Between the cream cheese and the bacon. Also, spice up the cream cheese with a little finely chopped onion or garlic or both. Wrap grill. Yummy, yum yum!!!
pretty darn good! The one mistake I made when grilling these was not putting tin foil on the grill...the bacon drippings would drip on the charcoal causing flames to shoot up which in turn made the bacon crispy on the outside with the bacon chewy on the inside [the parts that got wrapped first] i will definitely use tin foil next time for a more even grilling...
I added garlic chunks and a little bit of shredded cheddar to the cream cheese. Amazing!
I make these a lot my boys love them! I add a package of the real bacon bits to the cream cheese then stuff them in the peppers. Thanks for the hints on how to take the hot away. Enjoy!!
Wow! These were so great. I made this for a BBQ and everybody was raving about how tasty they were. I took advice from other reviews and blanched the jalapenos before stuffing them. I love spicy food, but I'm really sensitive to it...like even mild salsa makes my nose run, but after blanching the jalapenos, it was a perfect balance between mildly spicy and smoky from the bacon. Will definitely make these again.
My son has been making these for years with rave reviews from friends, but he stuffs them with cream cheese and pineapple and bastes them with favorite BBQ sauce as they cook on the grill..they are superb...you'll love them
I made these when i had my family over they loved them. I get creative and add some lobster in mine and some chives . I add four different cheese to. They were so good i had to make more. I tried three different bacon and i do love the thick bacon because it gives the jalapeno a wonderful taste. I use two packages of cream cheese and sour cream to for different ones . If you make these your family and friends would love them. They will be hooked.
I like to make these and add 2 tbsp. teriyaki sauce to the cream cheese. Wrap with bacon and bake in a 350* oven. Awesome.
Love these puppies. Instead of freezing them before grilling, I prefer to pre-cook the bacon halfway so that the top gets cooked all the way through without having to turn them over on the grill, causing the cheese to melt out.
This was a super yummy meal. We made this tonight in the oven with the cream cheese mixed with ranch dressing mix. We cooked it in the oven at 350 for 40 minutes and broiled it for 2 minutes than left them out to cool down. It was a fantastic meal item.
These were easy and very tasty. They were enormously popular at a football party we took them to. You should slice the peppers and pull out the insides to make room for the cream cheese. I sliced each fresh pepper longways, and then wore some food prep gloves and just dug in with my hands to clean them out. I used only one piece of thicker sliced bacon on each pepper and it worked well. Otherwise I followed the recipe exactly. We took this to a football party, and I made 24. It took 2-8 oz. blocks of cream cheese to do 24 peppers.
I love these little things. I bake mine leaving the membranes attached. To take some of the heat away I sprinkle brown sugar over the top and then bake them until the bacon is crispy. YUMMY!
I have made this recipe many times. But I make it in the oven. Its wonderful as an appetizer for parties!
These were awesome! We used turkey bacon and froze them as some others suggested. To get tne seeds out without the hassle...cut them in half, then take a spoon and press and scrape from top to bottom of the pepper and all of the seeds and membrane will b gone. Also to protect your fingers from the heat, coat them with oil...when you are finished both the oil and the hot juice will wash right off.
I think just about everyone has made these from one recipe or another. This is just the basic recipe. What I do is just a tad different but seems to add so much more flavored to me. I use half cream cheese and half grated cheddar cheese mixed together with 2 tsp Worcestershire sauce . Wrap in one full slice of bacon each. I never par-boil the peppers. Thats for wimps. I like my peppers hot and to still have a tad of crunch. We liked them a lot better with the cheddar. Lol ;-()
What I love about this recipe (besides how tasty it is) is that you can have the peppers halved and seeded before guests arrive and when someone asks you what they can do to help, you can have them fill in the cream cheese and wrap the bacon around them. These are always a crowd pleaser!
My neighbor makes these all the time. He makes a variety pack, so to speak, using different cheese like cheddar, pepper jack, and cream cheese. He salts the peppers for a little more heat and wow, its a delicious punch. I cannot wait to make these myself.
Yummy!! I made minor changes. Added dry ranch and cheddar to the cream cheese. Make sure to use thin bacon....the thick takes too long to cook! Also cooked in the oven on a rack in a jelly roll pan then crisped under broiler for a minute. Can't get enough!!!
WEAR GLOVES while working with the jalapenos!! You've been warned. And if you still didn't listen...use rubbing alcohol to help the burning to stop. Boiling the 'penos for 4 minutes definitely helped take the hotness out of them. Enjoy!
AMAZING! I changed up the recipe a little (after reading reviews). I used 4 ounces of cream cheese, less than 1/4 c shredded cheddar cheese, a dash of garlic powder, and 1/4 tsp ranch seasoning. I only used 5 jalapenos, and 10 slices of bacon (cut the bacon in 1/2). I then put them on a broiling pan and baked them at 350. It took a long time to cook them (some longer than others depending on the size). A couple of times, I took out of the oven, pulled back the bacon, and realized it needed longer to cook. The bacon never did get real crispy, yet these jalapenos were so delicious! I would definitely make these again! Oh, and I had a little bit of filling left over. So I halved cherry tomatoes, took out the seeds, filled them and baked them at the same time as the jalapenos. DELICIOUS!
