Mexican Stuffed Jalapenos

20-25 Fresh firm jalapeno peppers
1 Pkg. (8 oz.) cream cheese, room temperature
12 Oz. medium Cheddar cheese, shredded
4 Slices of thick sliced bacon, diced, 
  fried crisp and drained well
2-3 T. green onion, finely chopped
2 Cloves of garlic, minced
1 1/2 Tsp. Worcestershire sauce
1 Tsp. fresh lime juice

Wash the peppers in cold water, then carefully slice each in half, 
lengthwise and remove and discard the seeds and white veins. 
(leave the white vein if you want them hot)

Place the jalapeno halves in a saucepan of boiling water and let 
simmer about 8-9 minutes (you want them still firm). 
Remove and let drain on paper toweling. 

In a small bowl, combine all of the remaining ingredients and 
mix well. 

Using a tablespoon, fill and round over the top each jalapeno half. 
Place on a baking sheet, then place the sheet in a preheated 400º 
oven and bake until lightly bubbly, about 5 minutes. Serve hot. 

Makes about 50 spicy appetizers.