Cajun Jalapeno Poppers

18 fresh fresh jalapeno peppers 
6 ounces cream cheese 
3 ounces of shredded cheese (cheese of your choice) 
1 clove pressed garlic 
1/2 ounce olive oil 
2 tbsp finely chopped green onions 
1/2 tsp chopped cilantro - or parsley 
Small jar of chopped Pimento 
3 pinches cayenne pepper (1 tbsp or to taste)
Seasoned breadcrumbs
 
Optional additions: 
1 ounce finely chopped mushrooms (optional) 
2-3 ounces of finely chopped cooked meat 
 (crawfish,ground meat or sausage) (optional)

Serve with: 
sour cream (optional) 
picante sauce (optional) 
ranch dressing (optional) 

Halve the jalapenos leaving the stem attached, & remove seeds. 
Setting the halved jalapenos and bread crumbs aside, mix all 
of the other ingredients together.

Mix all other ingredients together except breadcrumbs. 
Take your mixture and completely fill the jalepeno cavities 
to their brim and set aside.
 
Put bread crumbs on a flat plate.
 
Take jalapeno halves, one at a time, and roll cheese side only 
in bread crumbs and place cheese/crumb side up on a baking pan 
Once completed if you like a thick crumb layer, you can repeat 
this step.
 
If you do not intend to bake finished product skip the rolling 
part and just lightly sprinkle the top of the jalepenos with the 
bread crumbs. 

Bake at 350 for 15 minutes or until mixture starts to bubble. 
I like to refrigerate at least 1 hour prior to baking. 

Sometimes I prepare the day before, cover and refrigerate. 
Serve warm, room temperature or chilled with any or all of the 
recommended sauces.