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I’VE MADE THESE ON MY OWN AND NEVER ADDED ANYTHING TO MY CREAM CHEESE. I CAN’T WAIT TO TRY SOME OF YOUR RECEIPTS. THANK YOU
my mixup is breakfast sausage, cream cheese, and goat cheese! well, we do half with goat cheese and half with cheddar. this time I’m mixing it up even more and stuffing some mini sweet peppers too! I bet they’ll be just as amazing!
I can not eat pork so I use liguide smoke. Easy and awesome.
I want to make up a bunch, From our garden.
DO YOU KNOW IF they freeze well?
Hi Sandy, it depends on the stuffing. Cream cheese doesn’t freeze particularly well, but if you do freeze it, make sure you are using full fat cream cheese.
Looks delicious! Also hilarious how some people find it spicy haaha. I love being able to handle spice!
I stuff mine with cooked Jimmy Dean mild sausage and add cream cheese and shredded cheddar cheese and salt and pepper. Always a hit when I make them.
yes yes! I split my cream cheese and sausage mixture into 2 bowls. 1 bowl gets cheddar added and the other gets goat cheese! superb!
I made the recipe and sort of combine both variations, added bacon, little less cream cheese, little less shredded jack cheese. While this was a good recipe I would do a couple of things differently next time. The peppers pretty much flattened so maybe less baking time and substitute parchment paper for foil to line the baking pan. The cheese stuck to the foil and it was hard to get them off without taking little pieces of foil as well. Might even just use non-stick spray and no liner. Nevertheless, they all disappeared pretty fast.
My version is giant stuffed seeded and viened and cut in 1/2. Cream cheese, cheddar cheese, salad shrimp, salt,pepper, garlic, bread crumbs mix well. 1/2 sliced bacon. Stuff wrap oven 375/ 35mins!
Sounds great, thanks for sharing Nita!
I was looking for a recipe for poppers like an unnamed franchise. Decided to try this one, & was absolutely delighted. Mouth watering, perfect flavor, the cream cheese & Cabot pepper jack cheese took away the intense fire of the pepper, but still has a pleasant kick. I was afraid it would be too spicy for anyone but me. I was quite surprised with the reviews I got from others. Next batch, I may try adding some seeds I removed for more intensity. I have to say positively delicious. I’m sure I’ll be paying for it in the morning, so worth it though.
Someone asked me how I make my stuffed jalapenos so I sent them to you! If you like spicy, after you scrape the ribs and seeds out, chop the ribs then add them and the seeds to your mixture. Usually, I just leave the ribs and seeds in and pack my cheese in around them. Also, pepper jack cheese works really well to add a bit of additional heat. I never make these the same way twice. I get my jalapenos from a Latino grocery and they’re always hot, like a serrano. More so than the the regular grocery store and always cheaper. Not for the faint of heart or sensitive digestive tract. Thanks for sharing!!!!
I added bread crumbs and finely minced red pepper to the cheese. I agree with a previous post who noted it was too much cheese.
I read your recipes and then varied it. I had some chicken I smoked the weekend before. I sliced the jalapeños down one side, pulled out the veins and seeds chopped the smoked chicken in small chunks, mixed it with cream cheese, garlic powder and black pepper then wrapped with bacon. Baked 25 minutes then broiled for three minutes to crisp the bacon. OMG delicious. BTW, I selected jumbo jalapeños.
I tried this recipe a couple of years ago and since then, I became a big fan.It is easy and successful every time.It is one of the best appetizers.
Can jalapeno poppers be prepared, refrigerated, then removed from refrigerator next day and immediately roasted in oven?
I don’t see why not!
Just made these for me and the wife as we watch football. She loved them… so thanks ;)
I’m going to make these poppers for a soirée tomorrow night, can’t wait to try them.
NOTE: I’ve had hot blistering fingers the last time I cut hot peppers, called poison control…the best remedy ever..smear sour cream on burn , repeat after 5-10 minutes…no more pain..I was told it was the calcium in the sour cream that stops the capsicum
I’m making those jalapenos today. Here is a hint for cooling chiles that are too hot. Take some small tastes from your batch before starting. If some might be way too hot for your guests. Soak them in vinegar for a couple of minutes then rinse. Problem solved. The vinegar efficiently neutralizes most of the capsacian.
Can these be frozen?
I haven’t tried freezing them, but if you do, please let us know how it turns out for you.
I have a rack and a tool that cleans inside out if leaving pepper intact. When splitting i found melon baller cleans them nicely
Sorry this was posted in wrong place…but I do use sausage(cooked) and cream cheese. I fill and freeze till I want to use em. Just finished a batch for party later this month and was looking for another recipe to fill more of them and found this site..thanks
Do you freeze before baking? If so, do you defrost before baking?
Thanks for this recipe!! Have made them twice this week and I am planning to take them to small group that I attend. I kinda combined the two recipes!Yummy :).
Love these! We omit the oregano and add a bit of garlic. Are serving them today with grilled cilantro chicken.