These were awesome! I've made bacon wrapped jalapeno poppers with just cream cheese/cheddar and those are pretty good. This filling had superior flavor and makes it really easy to fill the jalapenos since everything is mixed together. I made a bunch and froze the extras. Upon cooking the frozen ones, the results were still excellent.
Didn't find these too hot at all...loved them! Made for Football Tag.
These were really nice, just a perfect heat. Delicious
I have yet to make this recipe, but it is "lit-ra-ly" on the top of my list. I did have a question, however. The carb count seems high given that the only really carby item is the lemon juice. The pepper has less than a gram of carbs for the whole pepper. How did you arrive at the nutritional counts you listed?
These peppers are to die for. I've made them just about weekly since we have tried them. Excellent flavor! Love, love, love them!
This recipe is AWESOME and SOOO easy to make! I found though that you actually need about 6oz of the cream cheese to fill all 48 halves of the jalapenos. Also it is easier to spread when the ingredients are room temp especially the cream cheese!!! EASY to make ahead recipe!
The best part of our meal! I had to omit the green onion since I didn't have them on hand, but I substituted chives and they turned out great. To save time, we also omitted the bacon, cilantro, and tomatoes. Can't wait to make these again with all the ingredients included!
Spicy, the jalapenos that I used were large so the filing didn't go as far, so keep that in mind. Great tasting appitizer!!
Made this recipe, but modified it for baking in the oven. In the past I have made bacon wrapped jalapenos stuffed with cream cheese, but this recipe drew my interest since the bacon is cooked, chopped up, and placed in the filling. I only had bacon, cream cheese, and cheddar cheese in the filling. I add a couple of dashes of chili powder and garlic powder to the cheese mixture as well. I lined my baking sheet with foil and set the unfilled peppers in the oven to partially cook them for about 10 minutes. Working with a kitchen towel in hand, I stuffed the peppers and returned them to the oven and baked them for 10-15 minutes. These are delicious!
Delicious...I omitted the cilantro and tomatoes but they were still good.