8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
6 bacon strips, cooked and crumbled (optional)
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 pound fresh jalapeno peppers, halved and seeded*
1/2 cup dry breadcrumbs

In mixing bowl beat cream cheese until smooth. Combine cheeses, bacon, and seasonings then mix well with the cream cheese. Spoon the cheese mixture into each pepper half. Roll in breadcrumbs. Place on a greased baking sheet and bake at 300 degrees F for 25 minutes (spicy), 30 minutes (medium), or 40 minutes (mild).

Serve with sour cream, dip, or dressing. Yields 2 - 3 dozen poppers.

* When cutting or seeding hot peppers, always wear rubber gloves and eye protection. Avoid touching face or eyes.

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