Cut the jalapenos in half vertically and clean out the ribs and seeds. The filling is cream cheese, Monterey jack, cheddar, onion, garlic, cumin salt and pepper. Fill each pepper half and put back together in a pounded out chicken breast. Wrap in bacon and close with toothpicks. Bake at 300° for 35 minutes the bump it up to 425° until browned. Let rest for 5 to 10 minutes do the filling doesn't run out.