This is a great appetizer, or can be used as a side dish for the up coming Sinco De Mayo celebration. I usually have to double the recipe because My family loves them.
1 (8 oz) package cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterrey Jack cheese
6 strips of bacon, cooked and crumbled
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder 1/4 tsp coriander
1 pound fresh jalapenos, halved length wise and seeded
1/2 cup dry bread crumbs
1) In a large mixing bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
2) Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300 degrees for 20 minutes for a spicy flavor, 30 minutes for medium and 40 minutes for mild.
I serve them with ranch dip. They are great, you have to try them.
If you don't like things too spicy, use a spoon to scrape out the whitish membrane when you are taking the seeds out, and run them under cold water. You will get all of the flavor, and none of the heat.