In the midst of the chaos of yesterday, I didn’t get a picture to put up with this recipe. Means I get to make them again soon! I made the filling several days before the party I served them at. On the day, I baked them up in the morning and then reheated them closer to the time.
1 package cream cheese (8 oz), softened
1 cup (4 oz) sharp cheddar cheese, shredded
1 cup (4 oz) Monterey Jack cheese, shredded
6 bacon strips, cooked and crumbled
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup Panko bread crumbs
sour cream, onion dip or ranch salad dressing
In a mixing bowl, combine cheeses, bacon and seasonings; mix well. spoon about 2 Tbsp. into each pepper half. Roll tops in bread crumbs.
Place in a greased jelly roll pan. Bake uncovered at 300 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serve with sour cream, dip or dressing.