I have to admit I am addicted to Jalapeno poppers. Before I retired I shared them with co workers through out the growing season. I planted at least 6 bushes and produced anywhere from 20 to 35 lbs of peppers a year. I even make them in the winter using store bought peppers but they aren't as tasty as fresh.
1 8oz pkg cream cheese softened
1 cup shredded sharp cheddar cheese
1 cup Monterey jack
6 bacon strips cooked and crumbled
1/4 teas salt
1/4 teas chili powder
1/4 teas garlic powder
1 lb Jalapeno peppers halved and seeded
bread crumbs (your choice of flavor)
Combine ingredients and mix well (we use a food processer)
press mix into pepper halves and press lightly into bread crumbs
place on baking sheet
preheat oven to 300. cook uncovered
20 minutes for spicy flavor, 30 minutes for med flavor and 40 minutes for mild flavor.
This is the basic recipe I started with. I have changed a couple things.
I mix Panko into the bread crumbs at about 40/60%. 40% being panko. I use the cheapest bacon I can find and cook 8 to 10 pcs. I use the cheapest cheese I can find. I use Mexican 3 cheese blend and haven't noticed any taste difference. I only cook them for 20 minutes. I like to mix up a double batch and refrigerate over night. These are great hot or cold the next day for breakfast.
To scoop the seeds and membrane from the peppers I took a stainless measuring spoon and sharpened the front edge on my strip sander
Use gloves. Don't rub your eyes, pick your nose or touch your willy.