Directions

1. In a hot pan, cook the Butterball Turkey bacon over medium high heat until crispy and golden - about 5-6 minutes.  Set aside and allow to cool.
2. In a large mixing bowl, combine the cream cheese, cheddar, parmesan, provolone, and crispy turkey bacon.  Mix well to combine and set aside.
3. In a mixing bowl, combine the panko breadcrumbs and cracker crumbs.  In a separate bowl, add the AP flour.  In another bowl, whisk the eggs with a splash of water.
4. Dip each jalapeno half in the flour, followed by the egg, followed by the breadcrumb mixture.  Transfer to a lined baking sheet.  Repeat until each half is coated in the breadcrumbs.  Fill each jalapeno half with about a tablespoon of the cream cheese filling, and repeat until all of the mixture has been stuffed into the jalapenos.
5. Bake at 425 for 15 minutes.
6. Remove and serve with a side of ranch for dipping.  Enjoy!