82 Reviews of Jalapeño Bites

From: Bergy

On Oct 3, 2004

Well I thought that these sounded good and the reviews looked good so away I went. I used 5 large hot jalapenos, finely miced, ran out of bread crumbs so substitited corn flake crumbs. There I sat with this bowl of doubtful texture and I thought NO WAY but I perservered. I put the mixture in the freezer for 15 minues to firm it up a bit,. Tried to shape some of them like Jalapenos and some just cookie shape. Oh ye of little faith - they bake perfectly, they do not run at all and mine, because they were a bit larger, took 20 minutes - served hot with salsa on the side. Wonderful. I am now testing if they will freeze well. Thank-you Hey Jude for a unique delicious, easy to make appetizer I love it! — posted Sep 5, 2004, Added notes: l took these out of the freezer, had them at room temperature for apprx 1 hour, put them in a pre heated toaster oven at 350F 10 minutes and they came out as perfect as the day they were baked. first -so Double thanks - Oh yes I served them with home canned mixed sliced peppers - some serrano, some Jalapeno, some anaheim etc. nice balance

From: Susie D

On Sep 6, 2004

As written the recipe is not hot at all, so don't be afraid to try these! I too doubled the jalpenos to kick it up. I was using seeded fresh jalapenos, if you are using canned peppers the called for amount might be fine. I followed one of the other reviewers suggestion & refrigerated the cheese mixture first to make it easier to work with. I used way less than the called for 2 cups of bread crumbs, next time I will start with 1 cup. The end result was a tasty treat that I will make again!! Thank you for posting such a wonderful, easy appetizer. This is one that could be thrown together for unexpected guests.

From: Lizzie-Babette

On Aug 15, 2004

This is one of the easiest apps ever! I started to make this exactly as directed, but tasted the cream cheese mix (before I put the egg yolks in, of course), and decided that, for our tastes, I wanted a bit more spice and "jump". So, I added about a 1/2 teaspoon of the green jalapeno Tabasco sauce and about 1/3 teaspoon of cumin. I doled out bread crumbs straight from the container, so I'm not sure how much I used, but it was much less than 2 cups. I think I may have made the rounds slightly larger than called for, as I ended up with 25. I refrigerated them for about 30 minutes or so before baking - 15 minutes was just about perfect. They do spread a tiny bit, but not a lot, so you can space them fairly closely on the baking sheet. We served them warm, with salsa on the side - just terrific! Also next time, I may put a small slice or half-slice of jalapeno on top of each round, too. This is an excellent recipe that could easily be made in advance and then popped in the oven just before or as guests arrive. Great recipe - thanks, Hey Jude!

From: Fauve

On Aug 22, 2004

Hey Jude, thanks for this easy, delicious recipe that helped me use up the massive number of jalapenos from my garden!!! These disappeared way too quickly — I made them yesterday afternoon, and they were so unbelieveably good that I had to make them again today! The second time around, I added about 2 Tbsp. milk and about 2 tsps. butter so that the dough would be easier to work. The second-round "bites" were lighter & less dry than my first batch. And like Lizzie-Babette, I added loads more jalapeno... (like about three times more than the recipe calls for). I do like Lizzie-B's idea of adding the green jalapeno sauce, too! Wish I had thought of that... You can bet I will next time. And for sure there WILL be a next time — probably really soon. Great recipe, Jude!

From: Pepper #2

On Feb 7, 2005

Took these to a Super Bowl party and there were 2 left at the end of the night. I used fat free cream cheese and more jalapenos than the recipe called for. Mine weren't as pretty as those i the picture, but I'll definitely work on that the next time!

From: Junebug

On Feb 21, 2007

These are delicious little morsels that are bursting with flavor. And you can control the heat by adjusting the peppers accordingly. (The seeds make the peppers hotter!) I added 2 tsp refrigerated, minced garlic. As the recipe stated I rolled these in bread crumbs. They were good, but I felt like the crumbs didn't add to the flavor. So I did one batch using crushed lays potato chips and another batch using crushed tortilla chips. My DH and I both liked the potato chip crumbs the best, with the tortilla chips next and then the crumbs. If you use one of these alternate coatings, be sure to crush them very small. I ran mine through my mini food chopper. I also tried freezing some that were already baked and also some that hadn't been baked before. I let them sit out on my counter for 30-45 min. Actually I rather liked the ones that hadn't been baked before best, although they both worked fine. It took the unbaked ones about 5 min. longer to get the unbaked ones browned, but they were sure yummy! Thanks for this recipe Hey Jude! In case I wasn't clear about it I really loved your recipe!

From: JeriBinNC

On Nov 5, 2006

Wow! These are so good. I made up some today to nibble on while watching football, and they were a huge hit. I used half parmesan and half cheddar, and I think that was a great combination. I may add another pepper next time, and I will definitely double the recipe next time, because they were gone in a flash!

From: atlfitgirl

On Sep 23, 2007

I made these for a football party we had and they were great! So rich and delectable!!! This recipe makes a ton... but that is a good thing since they disappeared quickly. I think I ended up with 40 or so bites. I wasn't sure if I was supposed to roll them into balls and then bake or if I was to smash them sown slightly... I chose to roll them into 1/4 in balls, roll then in panko crums ( no breadcrumbs) then put them in the freezer for 5 min since they got so warm from my hands. I took them out and then slightly smashed them out with the bottom of a shot glass. Before baking them, I sprayed a little olive oil on the tops to help them brown. I baked for about 12 minutes and they came out golden and oh so gooey delicious! I let them rest for just a few minutes before moving them to my serving platter since they were so fragile right out of the oven. They were delish served with Bronco Berry Sauce (Dip) - for Arby's Jalapeno Poppers. Thanks for posting a delicious alternative to the jalapeno popper!

From: Chef # 151744

On Oct 30, 2007

AMAZING !!!! I have been looking for new recipes for appetizers. I made these yesterday and they were super simple to make and they were gone in a flash. I used sliced jalapeno's in a jar from Wal-mart and chopped them up. I did leave out the seeds. I used more peppers that what it called for. The mixture looked like more cream cheese and not enough jalapeno's. They turned out georgous ! Can't wait to make them again.

From: MrsMM

On Nov 3, 2007

These are just little balls of spicy yumness! We just polished off 16 of them between the 2 of us- very tasty. My modifications were slight, mostly to cut calories/carbs and fat. I used fat free cream cheese, and lowfat mexican blend cheese rather than parmesan. Also, I used low carb breadcrumbs (not the BEST, but fine) and I did lots and lots of jalapenos!!! They were VERY spicy but not in a bad way. I was extremely concerned at how liquidy the 'paste' is, but once rolled and baked, they were perfect, just like others said. Now, when can I make them again?.....