Baked Jalapeño Poppers

 

 

1 pkg.    (8 oz.) cream cheese, softened, (low fat OK)

4 oz      each sharp cheddar cheese, shredded; Monterey Jack, shredded

6 slices       bacon, cooked, crumbled

 

2  eggs, beaten

1/4 tsp   each salt, chili powder, garlic powder

1 lb  fresh jalapeños, seeded, halved lengthwise (roasted are best)

1/2 cup  dry bread crumbs

 

:
       Heat oven to 350º F .  In a mixing bowl, combine cheeses, crumbled bacon and seasonings; mix well.  In a small bowl, beat eggs.  Spoon about 2 tbsp. into each Jalapeño pepper half.  Dip each pepper half in egg and roll in bread crumbs. Place in a greased baking pan.  Bake, uncovered, 15 minutes.  Makes 24 poppers.