These were delicious! I took other's suggestions and added 1/3 cup milk to the batter and stuffed the jalapeños with cream cheese. I also only used 10 peppers. To prepare the jalapeños I cut off the stem, cut a slit down one side, and scooped out the seeds with a melon baller. It was quick and easy to go through the peppers that way.

My mother in law makes these, except they are called "snake eyes" in her recipe book. They are absolutely to die for! However, not very diet friendly...

This does take a while to prepare, and like some others, I did find it helpful to do half jalpenos, rather than whole, for the sake of keeping them from being too big. I chose to use cream cheese, as it was much easier to fill that way, and the cream was a delightful contrast with the pepper/spicy coating.

I'm not sure what I did wrong, but these were extremely dry and salty, and not a success at the potluck.

I would rate this 5 stars with the modifications I made to make it easier. I use half the amount of cheddar cheese, & half of a block of cream cheese cut into 24 small cubes. Then I use canned jalapeno slices. I mix the sausage mixture, roll into a ball, flatten out, put a jalapeno slice & a cube of cream cheese, and fold the sausage mixture over and seal the edges. They are wonderful!

Dry and hard: This is similar to making sausage balls and usually mixing the cheese sausage and flour together is a bit hard. Using your hands and squeezing it works becuase it gets the grease in the sausage/cheese to warm up and it all blends nicely after some folding and squeezing (over and over again). Another option is adding a couple tablespoons of buttermilk. Working it together by hand is work and leaving out the extra milk/buttermilk also leaves out extra fat and calories to an already fatty but oh so good recipe.

These taste great... 4 out of 5 stars based on the lack of detailed instructions and how time consuming to make. The biscuit dough is very dry, need to really mix with your hands and smash together. I cut medium size jalapenos in half and seeded with potato peeler. Even so, "eggs" are enormous. The peppers pop out of the eggs after cooking. Don't worry about this, shove them back in and let them cool for a few minutes before serving. the outside bisuit will harden up a bit and the pepper will stay inside where it belongs. You might want to warn your guests that these are spicy. Taste great... but not easy to make.

Yummy and so much fun. Everybody loved them. They were the first to go at the party. Will definitely do them again.

Made these for a guy's keg night, and they were a hit! A note though, let them sit for a few minutes after removing from oven before eating them! If not, the oils from the cheese will burn!

Very Yummy. My son and I had a great time putting these together. My hubby and he ate almost all of them. We only made a 1/2 batch as there are only 3 of us but they dissappeared. I'm a whimp when it comes to spice but I ate one and thought the flavor was good. I cut the jalapenos in half and found them much easier to handle. Thanks for a fun and unusual recipie!

This recipe is fabulous. My Hubby and I love it.

definately deseed the jalapenos first

these things are awesome i got the recipe a few years ago and every time i made them people cant get enough, definetly one of my favorite dishes

I made this recipe for my family and they thought they were great. Always asking me to make them again.

This dish has been a hit! Now I'm "told" what to bring to pot-luck dinners. I've modified the recipe by using garlic powder instead of the salt. To save time, I chop up the jalopeno's and place with the cheese on top of the coating mixture. Then I roll into logs and bake. After they cool, I slice and serve with ranch dressing. They usually disappear within minutes!

CANNOT get much better then this! These had to be the best jalapeno appetizer I have ever had. All my guests LOVED them! Definitely recommend!