1 package (8 oz) cream cheese, softened
1 cup (4 oz) shredded cheddar cheese
1 cup (40z) shredded Monterrey Jack cheese
1 jar bacon bits
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1 lb fresh jalapenos, halved & seeded*
1/2 cup bread crumbs
~Preheat oven to 300
~On lightly greased cookie sheet, lay out jalapeno pepper halves – set aside
~In large bowl combine first 7 ingredients; mix well**
~Spoon approximately 2 tablespoons of cheese mixture into each pepper half
~Lightly press bread crumbs onto each cheese filled pepper
~Bake for 20 for spicy; 30 minutes for medium; 40 minutes for mild
*When seeding peppers always use gloves and avoid touching your face
**For an extra kick, add 1/2 – 1 lb spicy sausage, fully cooked and drained to cheese mixture before filling the peppers
