Jalapeno Pepper Poppers

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 lb fresh jalapeno pepper, halved lengthwise and seeded
• 1 -2 cup milk (optional)
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup shredded sharp cheddar cheese, at room temperature (about 4 oz)
• 1 cup shredded monterey jack cheese, at room temperature (about 4 oz)
• 6 slices bacon, diced, fried crisp, and drained
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic granules
• 1/2 cup dry breadcrumbs (preferably japanese panko breadcrumbs)
• sour cream (optional) or ranch dressing (optional) or onion, dip for dipping (optional)

Recipe

• 1 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.
• 2 if you don’t mind a little warmth, just follow the rest of the recipe without soaking.
• 3 if you do soak them, rinse and blot the peppers dry before stuffing them.
• 4 warning: wear rubber gloves when slicing and cleaning jalapeno peppers.
• 5 you can get real bad chemical burns if you don’t!
• 6 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.
• 7 in a mixing bowl, combine the cheeses, bacon, and seasonings, and mix well.
• 8 stuff jalapeno halves generously with cheese mixture.
• 9 roll tops in breadcrumbs, refrigerate for 10 minutes, and coat again with the breadcrumbs.
• 10 place on a greased baking sheet, and bake, uncovered, in a preheated 300degf oven for 20 minutes for a spicy flavor, 30 minutes for medium flavor, or 40 minutes for mild.
• 11 serve with dipping sauces of choice or just plain.