12 fresh jalapeno peppers, halved lengthwise, seeds and membranes removed
6 ounces cream cheese, at room temperature
1 1/4 cup Pepper Jack cheese
1/4 cup sharp cheddar cheese
1/2 teaspoon ground cumin
12 slices bacon, cut in half
Pre-heat oven to 375 degrees f. Lightly grease a baking sheet and set aside. For even easier clean up line pan with foil and lightly grease.
In a bowl, cream together the cream cheese, Pepper Jack cheese, Sharp cheddar cheese, and ground cumin.
Using gloves, cut the jalapeno peppers lengthwise and remove seeds and membrane with back of spoon. Fill each halved jalapeno with the cheese mixture. Making sure not to over fill. Wrap each filled jalapeno pepper with 1/2 slice of bacon and secure with a toothpick. At this point you can cover and refrigerate for up to 6 hours before baking.
Bake the poppers in a preheated 375 degree oven for about 20-25 minutes. The cheese will be bubbly and the bacon should be a little crispy. Makes 24 Jalapeno Poppers.