**When preparing your jalapeno peppers for this recipe (de-seeding and de-veining), please consider wearing gloves, if you think you might have any irritation. It is not always necessary, but may be a good idea as a precaution.

1. In a mixing bowl, combine your cream cheese, cheddar cheese and chopped bacon. Spoon your mixture into the jalapeno halves creating a mound on top.

2. Add the milk, flour and bread crumbs into 3 separate pie plates or shallow bowls.

3. Dip your stuffed jalapenos into the milk, then the flour and let rest for 10 minutes to dry. Discard flour, as you will not need it any more.

3. Dip your stuffed jalapenos again into the milk, then roll them into the breadcrumbs. Let rest for 10 minutes to dry.

4. Dip your stuffed jalapenos again into the milk and then the breadcrumbs, making sure that you are completely coating the pepper in the breadcrumbs, as much as possible.

5. Heat oil in either a medium skillet or fryer to 365 degrees F (180 C) and fry for approximately 2 minutes and 30 seconds, until golden brown. Remove and let it drain on a paper towel lined plate.

Enjoy with cool sour cream.