By Geema on February 28, 2003
Photo by Mommy2two
Photo by Mommy2two
"Best poppers I've ever eaten. These freeze very well after frying, so you can make them ahead of time for a party and just reheat them."
Serving Size: 1 (1395 g)
Servings Per Recipe: 1
"These really are POPPERS! Really good! The hot pepper taste is offset by the crumbs outside and the cream cheese filling! These little morsels take awhile to make but once you have an "assembly line" running it isn't bad! =)Enjoyed making this recipe. Thanks for posting. "
"I chose this recipe partly because there were already so many positive reviews, and partly because the description said they freeze well. These little gems are delicious! Crispy, crunchy, with just a little kick. I wrapped the cheese mixture in plastic wrap and rolled it out and chilled it while I was cutting and blanching the peppers--it made it very easy to slice and mash into each pepper half. I baked mine at 375 for about 30 minutes and they were golden and delicious. I have frozen some and hope to find that they are just as delicious reheated. I'll report back.**Edit: These were just as good frozen and then reheated in the oven. I'm so happy because now I can have these any time!! Thanks for posting this fantastic recipe!"
"We LOVE this recipe, I have tried many others and didn't get the "taste" that I wanted. These are time consuming but well worth it. I have made them a few times just put a batch in the freezer. Just wish I had found these sooner I wouldnt have given away so many jalapenos from my garden!!"
"I had to use more than twice as much flour and breadcrumbs listed, and I also baked mine at 350* for 45 minutes rather than fry them. I threw some salt and a pinch of a bunch of random spices into the flour and breadcrumbs as well, more in line with the recipe by Emeril I usually use. These do take a lot of time and effort, and go quickly! Emeril's recipe is much better, I think because of all the spices he uses, though I like that this one doesn't use eggs."
"Oh, MAN! I fried in a bit of oil, rather than deep frying. Drained really well on cake racks over paper towel. These froze nicely, then reheated at 350 deg for about 10 min or so. Easy, peasy!"
"Gosh, I really thought I'd reviewed these the other day. They turned out so good I had to submit a photo. I had 50 peppers from the garden and used 2 pkg cream cheese, 1-1/2 cups shredded pepperjack, 1 cup cheddar, 1lb bacon-cooked, crumbled and processed to make it fine. I put all the filling in a ziploc bag, cut the corner and squeezed the filling into the pepper halves. I then put all of the peppers in the fridge on a jelly roll pan so the cream cheese mixture would firm up. I had made some fried zuchinni recently that suggested dipping in corn starch to help the coating stick so I decided to add some corn starch to my flour mixture. I didn't have bread crumbs so used club cracker crumbs for the first coating and then stuck them in the freezer while I ran to the store for bread crumbs. I then dipped the frozen or partially frozen poppers in the milk and bread crumbs and they looked perfect. I put them back on the jelly roll pans, back in the freezer and then into freezer ziploc bags. I took a few out later and fried them in oil and they turned out great. I'll definitely make these again. Thanks!"
"These turned out amazing! We grew a ton of jalapenos in our garden this year and had tried other recipes for poppers, but they never seemed to turn out right. We found this recipe (mainly because it said they freeze well) and tried them out. We use our electric fryer because we almost had a fire from the pan of oil (too hot) and we are thinking about mixing some spices or pepper seeds into the cheese mixture to add a little more kick. We have made about 300 poppers according to this recipe and they taste great even without the added spices, but they are pretty mild in heat. We took a batch to a BBQ and got rave reviews. We separate them into little packs and Food-Saver them to re-heat in the oven, and it has worked out really well. This recipe is a keeper for sure!"
"These worked just as described and tasted great. The only reason I took a star away was that the blanching of the peppers released a cloud of acidic vapors - even the kids came down from upstairs coughing! Perhaps I had a batch of very strong jalapenos, I'm not sure, but I won't blanch them again without a window open and a fan blowing!"
"I goofed when making these. I added the milk to the cheese mixture! :) hahaha
To fix my error, I simmered the mixture and reduced it by about the same amount of milk I added (mixing constantly to avoid the mixture from burning and sticking to the pan). The resulting mixture turned out like a creamy cheese spread; nicely blended and very delicious!
For the cheese mixture, I took the advice from the other reviewers and mixed it up a bit. I used pepper jack cheese and sharp cheddar with the cream cheese then seasoned to add more flavor. I seasoned with salt, black pepper, cayenne, garlic powder, and chopped fresh cilantro.
I also used Italian bread crumbs as another reviewer mentioned. The breadcrumbs came seasoned nicely and added to the overall flavor.
Finally, instead of cutting the jalapenos in half, I cored them by cutting around the stem and removing the pulp and seeds. After stuffing them with the cheese mixture, I plugged the hole with the stem I had removed and held in place with a toothpick.
Very delicious!! I think they actually tasted better once they had cooled down to room temperature."
"Wonderful recipe! Read reviews and added chili powder, garlic powder, seasoned salt, pepper and fresh cilantro to cheese mixture. Baked for 20 minutes at 400 then broiled for 3 minutes. Also used quartered poblanos for the kids. Wish I had made in advance and chilled as my cheese leaked a little. So, so good!!!"
"I used Panko as well. They were AWESOME! Made them with homegrown jalapenos!"
"Delicious! I used Italian Panko Bread Crumbs...which I completely recommend...so crunchy. I baked them for 30 minutes at 350."
"Love these! My husband isn't a huge fan of cream cheese (ridiculous, I know!) so I used half shredded sharp cheddar and half cream cheese. I used Panko because we prefer it for things like this. They were so yummy and tasted just like a popper - thanks for sharing!"
"Better than any restaurant! I rolled in panko and used a blend of cream cheese, sharp cheddar cheese and mexican blend. Thanks so much for this recipe!! Will make over and over!"
"I enjoyed these. I made half fried and half baked and actually preferred the baked version. They were not so greasy or messy, but did take a little longer to bake. I felt like mine could've used a little bit of salt. :) Thanks for the recipe!"
"Just made these as a trail for upcoming party. I made both fried and baked to see which would be better. There really is not a noticable difference. The fried , of course is messier and has more calories. I baked mine at 400 . I did not double dip them, nor did I blanch them. They were much better cooled and served at room temperature, making them a great party food. I used italian bread crumbs. Will post a picutre soon. Thanks for sharing the recipe!"
"We really enjoyed these! There was some cheddar cheese I needed to use up so used 2/3 pepper jack and 1/3 sharp cheddar. After reading all of the reviews this is what I did: Added some fresh bacon bits to the cheese mixture. Whisked an egg into the milk. Baked for about 35 minutes at 325. I didn't double-dip on the breadcrumbs and they were just fine! Even though I cut this recipe in half, I had to use more breadcrumbs and flour than the recipe calls for, I just kept adding more as needed. Also used panko crumbs as that is all I had. And be SURE to use gloves! I froze half of them, so the time it takes to make these is well-rewarded with this treat waiting in the freezer! Thanks for posting, Geema."
"These were great. I think the breading needs some seasonings though. Maybe some salt or taco seasoning, something to keep it from being just bread. And no fault of the recipe, but my peppers just were not hot. I wonder if there's a way to ensure I get hotter peppers in the future? Anyway, a great recipe, I will do them again (time permitting of course). Oh and I used another's suggestion and baked them instead of frying them. YUMMY."
"The best poppers we ever had!!"