Best Ever Jalapeno Poppers Recipe
This crowd-pleasing jalapeno poppers recipe is made with cream cheese, cheddar cheese, and bacon.
Jalapeno peppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer.
Great recipe! These were VERY well received. A bit time consuming, but not difficult at all. Read some of the other reviews so I did a thorough job with the seed and veins, but added back a little heat/flavor with Tiger Sauce in the cheese mixture. Also finished each with a quick pinch of kosher salt when it came out of the oil. That little bit of seasoning made all the difference. So good!
First of all, love these, considering how time-consuming they were. But if you love Jalepeno poppers, VERY much worth it. Two things: I will follow others' advice next time and blanche the peppers first. The peppers were a tad too firm, and separated from the outer shell when I ate them. Also, I'm not very experienced when it comes to frying, so make sure your oil isn't too hot, otherwise they'll burn. I experimented with the heat, and now they're perfect.
I just made these for the first time today. They came out really good. I was doing other things while making them and I inadvertently forgot to coat them with breadcrumbs a second time, so the crunchy coating was thin, but it was still tasty and crunchy. Prior to trying this recipe, I read RAYKATS' review about the jalapeños losing some spiciness when you seed them, so to avoid that, I saved the insides (some of the pepper + the seeds) after seeding, threw them into my food processor to chop them up a bit, and added it to the cream cheese, which made it spicy and really tasty. I did as Jessica C. mentioned in her review, to bake them in the oven instead of frying them because I'm trying to eat healthier. She didn't mention how long she baked them for except that the oven was set to 350º and she took them out when the cheese was bubbling, so I did that (it took about 40 minutes). A couple of other changes I made were I only used about half of the 8 oz package of shredded cheddar -- it seemed like it would
Made these today on a rainy day when there was not a lot else to do. Used my own garden jalapenos and followed the recipe exactly. I prepared them, placed them in the fridge until I was ready to fry and the cooked to perfection. Boy oh boy. My Jalapenos are HOT! I seeded with rubber gloves and took all precautions, but I guess jalapeno peppers depend on where they are grown, but I am going to be sorry tomorrow. I am freezing the leftover deep fried poppers and hope they are as good when reheated. Great recipe. Thanks! BTW, they didn't need to be blanched at all. Pepper skin was just as tender as if they had been blanched or roasted in advance.
These turned pretty good. I honestly don't think these are your best bet for jalapeno poppers when compared to other options on this site, but if these sound good to you than give them a go. They require a lot of prep. and I'd recommend using real bacon, cooked and chopped up, instead of bacon bits which adds to the prep time. Everyone who tried these said they were great, but I've done the bacon wrapped, oven baked poppers before and they got a better reception and I think they were better overall. I would still recommend this recipe to anyone who wants some deep fried goodness as these were far from bad. It could just be personal preference.
These weren't very good, they were bland and for some reason the jalapeno just tasted like a bell pepper. I boiled the peppers first for about 2 minutes but should have done 4 as they were still kinda hard after frying. I also left in all the seeds and used seasoned breadcrumbs. The breading came out great but alas I was left with a not spicy at all bell pepper with creme cheese. Edit* Tried this using whole pickled jalapeno's from a can and they came out great.They had a little spice and I didn't have to worry about boiling the japs to get them soft.