From Nancy Van Ess
Serving Size: 24
8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
4 ounces Monterey jack cheese, shredded
6 bacon slices, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 pound fresh jalapenos, seeded and halved lengthways
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing
In a mixing bowl, combine cheeses, bacon and seasonings.; mix well. Spoon about 2 Tbs. into each pepper half. Roll in breadcrumbs. Place in a greased 15x10x1” baking pan. Bake, uncovered, 300 degrees for 20 min. for spicy flavour, 30 min. for med. and 40 min. for mild. Serve with sour cream or dressing.
NOTES: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands, avoid touching your face.