These were very tasty, however, they did not keep their shape in the oven. My boyfriend made these as an appetizer for one of my dinners; perhaps he made them too large, but the bites just deflated when cooked. Making them any smaller seems like it would be too labor intensive. If we make them again, perhaps we'll add some breadcrumbs to the mix itself, rather than just rolling them on the outside. Perhaps increasing the amount of peppers would help, too. As is, it seems like it would be better as a dip or spread.
I decided to make these for a holiday get together. I did double the amount of jalapeno. When I was mixing these up I did not believe that I would be able to make them without them melting all over, so I adding about 1/4 cup of the bread crumbs to the batter. I was still a little doubtful, but they did bake wonderfully and they were quite tasty. I do wish that there was more jalapeno flavor, so I will probably add more jalapeno the next time I make these and omit the extra bread crumbs. This was an interesting and tasty treat.
I took these to a holiday open house. Very yummy. I used 8 ounces cheese, but it was a combo of parmesean, feta and cheddar (because that's what I had), and I only had one crust of bread to turn into crumbs, so I also used corn chips. Great recipe. Will make these again.
Really good and easy to make. I used reduced fat cream cheese and Italian blend shredded cheese - they did flatten out a bit but held together perfectly. Thanks to dh having great ideas, I figured out an easy way to assemble without getting my fingers all gummy. I filled a disher about half full of the mix and plopped it into the breadcrumbs. Then I took two spoons to sprinkle the breadcrumbs on top and used the spoons to shape. Ended up with yummy spoon shaped bites. I'll definitely make this again, so thanks for sharing the recipe :)
Needs more jalapenos for my taste. Nice and easy mixes quickly. Thanks.
I'm giving 5 stars even though mine came out completely flat because I loved the flavor. I suspect my use of lowfat cream cheese was to blame for them not holding their shape, but they were still eaten up quickly. I used jarred jalapeno peppers and diced them, and instead of rolling in breadcrumbs I had a canister of tortilla crumbs that I thought complemented them. Next time, I may bite the bullet and use full fat cream cheese to see if they stay thick instead of wafer thin.
We were mixed on these for some reason in my house. My Dad and my Daughter LOVED them and wanted to make an entire meal from just these. I thought they were pretty good, but definitely needed more jalapenos and maybe something different than the breadcrumbs on the outside. My DH didn't like them but he doesn't count as he does not like anything where "cheese" is the primary ingredient in the recipe and the cheeses were the strongest flavor. I made a Mexi-Ranch dip with Ranch dressing and salsa mixed together to dip them in. I'll try these again using some of the suggestions written here, but these were overall a winner in my house!
These were fantastic! Easy to make and serve. Next time I'll use more jalapeno, we like it hot in Texas!
These yummy treats rocked my socks off! I was afraid that the jalapenos would be too much for the BF, but they turned out much more mild than I expected. The "hot" flavor was still there, but was not overwhelming. We ate some of these plain and also dipped some in homemade salsa, which was also very good! Thanks for the great recipe! I've got 4 jalapeno plants this year, so we'll be making this again soon!
I really, really wanted to like these but they were just okay. I didn't like the breadcrumb coating - and they didn't brown even though I sprayed them with Pam and broiled them for 3 minutes. The flavor wasn't bad but overall it was just average.