Pepper Poppers

Photo: flickr user //amy//

Ingredients

1 8 oz package cream cheese, room temperature

1 cup (about 4-oz) shredded sharp cheddar cheese, room

temperature

1 cup (about 4-oz) shredded Monterey Jack cheese, room

temperature

6 slc bacon, fried crisp and finely crumbled

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon chili powder

1/2 teaspoon granulated garlic

1 pound fresh jalapenos, halved lengthwise and seeded

1/2 cup dry breadcrumbs

Preparation

Sour cream, ranch dressing, or onion dip for dipping (optional)

If you are not a HEAT-FREAK, you can tone down the jalapenos by soaking them in milk for about 15 minutes before stuffing, but this makes them real, real mild. If you don't mind a little warmth, just follow the rest of the recipe without soaking. If you do soak them, rinse and blot the peppers dry before stuffing them.

WARNING: Wear rubber gloves when slicing and cleaning jalapeno peppers. You can get real bad chemical burns if you don't! Do not touch your eyes or suck your thumb after preparing peppers until after you have washed your hands real well, even if you do wear rubber gloves.

In a mixing bowl, combine the cheeses, bacon, and seasonings, and mix well. Stuff jalapeno peppers generously with cheese mixture. Roll tops in breadcrumbs, refrigerate for 10 minutes, and coat again with the breadcrumbs. Place on a greased baking sheet. Bake, uncovered, in a preheated 300F for 20 minutes for a spicy flavor, 30 minutes for medium flavor, or 40 minutes for mild. Serve with dipping sauce or just plain.