Preheat oven to 370 degrees (or grill outdoors at high heat)
Partically cook the bacon slices in the microwave for 3 minutes. Let cool.
In a bowl, mix together the cream cheese with the shreaded cheddar and the pepperjack.
Season lightly with black pepper, garlic powder and Tony Chachere’s Famous Creole seasoning.
Seed and scrape, then slice the jalapenos lengthwise. (Be careful with these seeds and juice. You DON’T want this getting in your eye or staying on your hands too long – some people use gloves)
Spread the cream cheese filling into the jalapeno halves. Wrap the partically cooked bacon around the stuffed jalapenos –securing with a toothpick.
Place your finished peppers on a foil-covered baking pan and bake for 25 minutes. (Until bacon is crispy.)
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