Alot of prep, but WORTH IT! Delicious!

These are excellent! Not spicy, but tasty enough for all ages. Hearing other reviewers complain it was "bland", I crumbled sharp cheddar instead of mild, added in some turkey bacon, and chopped some fresh cilantro for the filling. The double breading is a must, and I used italian bread crumbs with a little extra herbs and spices for a kick. They were a favorite at the bbq, and now everyone wants the recipe. Yum Yum Yum~

Love this recipe!!! Did not have bacon bits nor did I feel like frying any bacon. I used fresh jalapeno peppers and did not blanch or broil and peel them. I like them with a little crunch to them. I stuffed some with the cheddar and cream cheese and some with just the cream cheese (for me, I love just the cream cheese). They were a little time consuming but, I think the rolling, resting, rolling again and then letting them rest in the refrigerator for a while is the key to perfection. I had cut the tops off the peppers to seed and stuff them and to my amazement none of the cheese stuffing oozed out during the frying process. When it looked like the cheese might be ready to break out I removed them from the oil. Used this method to fry chunks of pepper jack cheese to make cheese stick. They turned out great, too. Thanks for a great recipe and a wonderful technique for frying these hot but tasty morsels. Everyone loves them.

This is an awsome recipe for Jalapeno Poppers. I did add some seasoning salt to the bread crumbs to give the coating a little extra taste. My husband took some to work and now his coworkers want to pay me to make them.

This recipe was GREAT! The only thing I changed was the cooking method. Because it was sooooo hot outside (and I don't have central air) and because I was BBQing anyway, I put them in a cast iron skillet on the grill using indirect heat. There was NO oil and I believe they probably faired better with containing the cheese filling.

My husband loves these I make them at least once a week.The only change is I don't add the bacon bits.My opinion is use medium chedder not mild.The medium gives it the extra kick. They are AWESOME!

These were excellent! I didn't have cream cheese so I traded out with little individual soft swiss cheese wedges that come in a circle package (cow w/bell on it). Everyone loved them. Not easy to make, so I will make larger batch next time & freeze. Well worth the work!

These went over very well. They were a lot of work, I thought, so I tripled the recipe and froze the rest uncooked. Then I defrosted them in the fridge overnight and they turned out the same.

Absolutely fantastic! I have never had jalapeno poppers before and I have to admit, I'm not sure why I waited. My recipe made about 40 and by the end of the night I think I had 3 left on the table. Thanks for sharing a wonderful and tasty recipe!

I wish I would have bought more of everything- We ate all of them in about 10 minutes!!! YUMMMY

Gotta love these! Yes, they are a bit of work but they do freeze well and reheat in the oven well. Next time I will make a large quantity so I dont have to make the mess so often. Another suggested using jalapeno cheese, great suggestion will do the same.

I'm giving this recipe three stars because it lacked flavor and the amount of ingredients needed was wrong. I used fresh jalapenos straight from my garden and followed the recipe exact... at first. The recipe calls for way too much of the cheese mixture and not enough milk, flour and bread crumbs. The breading process was a bit too much work but... it's the best breading I've ever done! So in the future if I ever decide to make these again I will use an 8oz package of cream cheese and two cups of the milk, flour and bread crumbs. I will add something to it for FLAVOR too. This recipe was too much work and not enough flavor.

These are excellent! I made these earlier tonight and I swear my mouth is still burning. Hubby's a heat-freak so I was pretty shocked hear "hot, hot, hot" through a mouth full of pepper. And while that has more to do with the peppers you buy than anything, these absolutely did not lack in flavor. I used fresh crumbled bacon and a lot of it. I also threw just a teeny bit of chipotle powder and ground pepper into the flour and then threw some ranch powder into plain breadcrumbs to balance things out and add a little "zing". You'll probably use a lot more milk, flour and crumbs than called for so be prepared. When deseeding/deveining the peppers don't forget to use gloves if you have them or even plastic wrap around your hands, a teaspoon to help scrape and wash up often! I don't fry much (still a bit intimidated by scalding hot oil) and thanks to a later start I wasn't going there tonight. So I parboiled the peppers for about 3 minutes before stuffing and then baked at 350 for about 25 minutes or so until I started to see a little cheesy leak or two. Then I broiled a few minutes to crisp up the tops. They were perfectly tender and gooey. Next time maybe I'll brave the hot oil, but either way there will definitely be a next time. And while there were a lot of steps to this recipe they weren't overly complicated. Well worth the effort, especially if you make enough to freeze for later. Thanks for a great recipe!

taste is 5 stars, difficulty 4 stars. It is a hassle, and I need to perfect the technique, but we loved these! Im sure they are much healthier than the store bought ones!

HIGHLY overrated. My friend has been talking up this recipe for years and I just wasn't impressed. They were ok, but I ended up throwing most of them away. The cream cheese mixture needed a little something. I just felt there was something missing. I also don't like the whole frying factor. I should have taken another posters advice & baked them instead of fried them.

These are a ton of work, but worth every minute. I blanched the peppers for 3 minutes prior to filling. I also wound up doubling the flour/bread crumb mixture. I cooked the bacon first, and added quite a bit more of it. Otherwise, followed the recipe to the "T". I did wind up freezing about half of the uncooked poppers for another day. We'll see how they do thawed and cooked.