12 fresh jalapeno peppers
1 1/2 cups finely shredded cheddar cheese
4 slices american cheese, finely diced
3 slices bacon, cooked and crumbled
1/4 cup Panko bread crumbs
1 T melted butter
Preheat oven to 375 degrees. Line a baking sheet with non-stick foil. Prepare the jalapeno peppers. Slice the tops off, cut the peppers lenghwise in half, and cut out the membrane and seeds. Cook in boiling water for about 3 minutes until partially cooked. Place them in a large bowl full of cold water and ice to stop the cooking and keep them crisp.
Place the cooled jalapenos on the prepared baking sheet. In a large bowl, add the cheeses, bacon, and spices. Stir to combine.
Add cheese mixture to each jalapeno half. In a small bowl, melt the butter and add the panko bread crumbs. Stir to combine. Sprinkle some bread crumbs on each stuffed jalapeno and press down to pack it tight. This will help you cheese from oozing out.
Bake in the oven for 3-4 minutes until cheese is melted. Turn the broiler on and cook another minute or so until bread crumbs are lightly browned. Remove and place on a serving platter. I served these with cayenne pepper sour cream. Ranch dressing is always a good topper too! Enjoy!