27 Reviews of Jalapeno Poppers

From: canarygirl

On Sep 15, 2002

We loved the filling for these! I used my hot tomato-less salsa (my hubby doesn't eat tomatoes). We felt that the peppers were a bit firm, I would recommend that either they roast a bit before stuffing them, or a longer cooking time. They sure tasted great though! I dipped the peppers in a beaten egg and then dredged in the bread crumbs and then put the butter/bread crumb mixture over the top! I will definately make these again, roasting the peppers first for a few minutes. Thanks for a great recipe Bergy!

From: LeeAnn

On Dec 19, 2001

These were good but needed something. A little salt maybe?? I added shrimp. I think if I made them again I would season the jalepeno with season salt before filling them.

From: Crabzilla

On Mar 3, 2005

These were so awesome Bergy. I read all the reviews and I decided to do 1/2 Parm and 1/2 breadcrumbs for the topping. Timing was perfect, popped them under the broiler for a minute or two, sprinkled with a mix of parsley and cilantro....DIVINE. Even my husband commented on how good they were and he is the ultimate food snob...much to my ire. Definitely a keeper. I had ten LARGE fresh jalepenos from the local farmers market and the proportions were just perfect. Thanks!

From: Pets'R'us

On Jun 25, 2005

It is rare that I can buy fresh Jalapeno's in The Netherlands so I used green chilies. They are a bit hotter so I sliced and deseeded them and soaked them in hot water for ten minutes. After that I followed the recipe as written. If I would change anything it would be that I will add a crushed garlic clove to the melted butter next time so the crumb topping would get a garlicky flavor. My husband enjoyed them with a cold beer and myself with a cold white wine! Thanks...these poppers will be made again!

From: Darlene Summers

On Aug 3, 2004

begy,I took the advice of leeann,and salted the peppers a little before stuffing,then I took the advice of canarygirl,and roasted the peppers a bit before stuffing them,and I don\'t eat hot stuff,but my husband wishes to give you 5 stars on this recipe.So thanks for this recipe,he loved it.Darlene

From: bobo3039

On Jul 30, 2005

I thought these were very tasty using the recipe just as written. I had small jalapenos so they cooked nicely in 20 minutes.

From: Annisette

On Jun 25, 2006

Incredible! I baked these about 45 minutes in my mom's old oven. They were GONE in no time...it's a good thing I ate a few before I announced they were done!

From: Sarah!

On Mar 18, 2007

My first time making Jalapeno Poppers and they were delicious. I have a Jalapeño plant and never know what to do with them all! I wasn't sure about the breadcrumb amounts, so I mixed 1/4 cup in with the cheeses and salsa and used the reserved 3 tbsp for the topping, this amount seemed fine with my jalapeños. The rest of the instructions I followed as per the recipe. Thanks for posting Bergy!

From: ~Leslie~

On Apr 25, 2007

We loved this recipe!! I halved it and my husband and I ate them for a late night snack. Do be careful to leave the stem on as stated in the recipe, if you mistakenly eat the stem end of a jalapeno....be prepared to have your head blown off with heat The mixture was exactly the right amount, and my jalapenos varied in size. I did cut back on the breadcrumbs for mine, simply because I am low carbing. But they made the top a nice golden brown and a great texture. Thanks for a wonderful treat Bergy! Made for PAC Spring 2007

From: Mary Austin

On Sep 5, 2006

These were very tasty. We didn't intend to eat every one of them, but the two of us cleared the plate and I wanted to make another batch, but feared the next day's gastrointestional reprecussions. Will definitely make them again.